tag:blogger.com,1999:blog-3970320677819739454.post374437150416090188..comments2024-03-09T03:06:38.871-08:00Comments on Tartine Bread Experiment: Roggen Vollkornbrot (well, almost)Francehttp://www.blogger.com/profile/01123188752355883535noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3970320677819739454.post-12093159810407713052014-02-19T00:41:40.784-08:002014-02-19T00:41:40.784-08:00working with freshly milled flour has meant an eno...working with freshly milled flour has meant an enormous change in hydration. it has so far been my experience that it takes much more water than commercial flour. just go with what works with your particular flour. there is nothing you can do to make it accept more water than it wants to. i don't aim for 'high-hydration' in my breads. i know how i like my dough to feel, and i hydrate it according to touch. if you notice, my posts from the first part of the blog were rather moderately hydrated. i didn't have a grain mill then.<br /><br />thanks!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-3055653606880229262014-02-18T23:26:36.092-08:002014-02-18T23:26:36.092-08:00As always great post. I'm a bit puzzled by the...As always great post. I'm a bit puzzled by the seemingly very high hydration (~90%). You still seem to get some really nice boules for scoring. If I go anywhere above 75-80 % regardless of flour composition, any scoring will make the bread run out - so to speak (PS - I'm from Denmark and have tried a wide variety of flours including some really pricey full out hippie, organic, biodynamic sing-kumbaya-for-the-corn stuff). Do you have a few tips?SHoklandhttps://www.blogger.com/profile/11322815426222176644noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-26696108228629817322014-02-06T12:52:39.516-08:002014-02-06T12:52:39.516-08:00Thank you Paul! It was definitely a rewarding brea...Thank you Paul! It was definitely a rewarding bread to accomplish!<br /><br />FranceFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-684239358014288072014-02-06T12:15:41.738-08:002014-02-06T12:15:41.738-08:00Lovely bread France. I've not done a fermented...Lovely bread France. I've not done a fermented whole grain yet. May just have to try. You should post the link to this on TheFreshLoaf.<br /><br />Paulpjkobulnickyhttps://www.blogger.com/profile/17185964698731456760noreply@blogger.com