Category Fresh Milled Flour

Kamut Demi-Baguettes + KoMo Mill Giveaway!

Baguettes are something I’ve had my sights on for some time and they’re also probably one of the most requested. I’m really happy these are the first ones to share here. These demi-baguettes are comprised of close to 50% whole grain, most of which is fresh milled kamut1, an ancient wheat variety. Kamut imparts a sweet and nutty flavor to this dough that contrasts beautifully with the baguette’s rustic and craggy crust. I’ve talked in the past about spelt which also has some of these characteristics, but kamut, to me, is even sweeter and also brings a very appealing creamy, yellow color to the crumb. The hallmark of a good baguette is a thin, crispy crust and ultra tender interior — I’d say this recipe yields just that, and more.

But first, let’s talk about the mill giveaway.

I’ve partnered with Pleasant Hill Grain to give away a brand new KoMo Classic electric grain mill to one lucky reader of The Perfect Loaf. I’m very excited about this giveaway; it’s the first one of its kind here, and I love the idea of getting more people into baking sourdough with fresh milled flour. Entry to the giveaway is at the bottom of this post, so read on and enter!
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  1. Kamut is the commercial name for khorasan wheat.

Multigrain Spelt Sourdough

This is the second spelt recipe I’ve posted here, mostly because I am transfixed with the flavor of spelt, but also because I developed this formula for a short article I wrote that will appear in the Bread Baker’s Guild of America Bread Lines magazine early next year.  The article has some background information on me, my process, and my motivation for baking sourdough — most of which if you’ve read my entries for a while you already know. I went into how I started baking, how both the scientific and artisanal processes captivate me each and every bake and how baking not only reminds me of my childhood growing up in an Italian restaurant but also because good, healthy food really just requires time.

So why another spelt recipe? When thinking about the article I went back and forth on what recipe to include, swaying between a few sourdough recipes I’ve been experimenting with and some of my old tried-and-true favorites. I knew I wanted to use one that had fresh milled flour and without a doubt my previous spelt sourdough recipe is among my most favorite; but I wanted to take it a bit further. I began to think about what things I’d change if I was looking to try and improve it and I decided to start with that formula as a base and rove from there, to explore and find something that really struck my palette as different or something that produced a substantial structural difference — or perhaps both.

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Spelt Sourdough

Having just recently devoured every episode of the inspirational Michael Pollan series Cooked on Netflix1, I came away with a sudden urge to drop everything and get some fresh dough between my fingers. Throughout the entire series he was on screen rallying behind slow food, especially so in the “Air” episode where Pollan points out that humanity really lost something when we transitioned from quality, slow food to abundant, fast food — most significantly when it comes to bread. There’s truth to the old saying that all good things take time, right? I agree.

With this amped up baking gusto I’ve been baking more and more this past month, not only baking my staple weekly bread but also milling fresh spelt flour and testing a spelt sourdough formula. Chances are you’ve heard of spelt, a very old species of wheat that has been used since long ago and as Pollan alluded to, you feel a sort of connection with ancient bakers when baking bread this way, and especially for me with this ancient grain.

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  1. I just picked up the book and can’t wait to get further into it, more information on fermentation and bread!

Fresh Milled Whole Wheat Walnut Sourdough

Winter time for me means soup, soup and more soup. But wait! It also means walnuts. “You silly, walnuts aren’t in season right now”, I hear you say. Well that’s true, but I say hey why not use those bagged, shelled walnuts from the market or if necessary, order a sack online? When it comes to walnuts I don’t need much convincing, just a slight nudge or the faintest craving. And so yes, I made fresh milled whole wheat walnut sourdough with roasted walnut oil. I also made soup, but I think you’re here for the bread.

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Rye Sourdough and Smørrebrød

It’s been cold here in New Mexico, like really, really cold. When it’s ten degrees Fahrenheit outside you only want to do one of a few things: 1) have a cup of hot coffee and light the fireplace, 2) make a big bowl of homemade minestrone with a nice crunchy slice of sourdough bread, or 3) go outside for approximately 2 minutes while the dog runs through the snow, be thankful for a warm home, and promptly return indoors. Don’t get me wrong, I love snowboarding (and we have excellent snowboarding nearby), snowshoeing, and dog walks with 3-plus jackets on, but a day inside with hot coffee and comfort food is a wonderful thing.

The cold weather had me motivated to look at traditional foods made in colder regions, and thus my recent acquisition of The Nordic Cookbook by Magnus Nilsson (in case you’re wondering, yes, I have more baking and cookbooks than I know what to do with. There’s something amazing about cookbooks: they instantly transport you to the kitchen of another cook and are filled with endless potential for exquisite new food). When they say it’s a tome they are not exaggerating. Upon opening I immediately paged to the section titled smørrebrød, which literally translates to “butter and bread”, but represents the daily ritual of “open sandwiches” in Nordic cultures. Placed on a slice of rugbrød, or sourdough rye bread, these open sandwiches are miniature works of art with delicately placed meats, cheeses, butter, vegetables, pickles and greens. One can easily get lost in the research of smörgås, as the Swedish call them, there are endless variations with a myriad of delicious ingredients. Continue reading