The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Katja's blog

Katja's picture
Katja

This is a second try based on James Morton's Revival Bread from Brilliant Bread. This is bread made with 30% old bread soaker. I made it exactly as specified once before, and was disappointed, but always wanted to give it another try.

A couple of weeks ago I made Hamelman's 70% rye with coarse rye meal and it was an inedible disaster, so I cut it up in chunks and froze them.

I'm calling my version Resurrection Bread because I can never remember the name of the recipe correctly :-). Morton says:

<blockquote>I call it Revival Bread because it has connotations of hope, and because my girlfriend wouldn't let me call it Jesus Bread. Another name I like is Frugal Bread, but maybe Compost Bread describes it best.</blockquote>

I made some changes:

  • Increased the water to 70% (from 60%)
  • Increased the salt to .2% (from .12%)
  • Did an overnight bulk ferment at room temperature with 1/4 tsp yeast instead of 2-3 hours with 7 g of yeast

 

I'm pleased with it - fairly moist, nice crust, surprisingly sweet, which I assume is due to the double caramelization of two bakes (the original bread and this one.).

Katja's picture
Katja

This is an 87% rye with a lot going on: a 3-stage rye sponge, a whole-wheat sponge, and a rye flour soaker. It calls for medium rye, which is a difficult thing to pin down. All I have at the moment are white rye and a finely milled whole rye, so I mixed and matched those two flours in various percentages for this bread.

It also calls for 4 tsps Brotgewürz. I used 2 tsps of the bread spice I already had mixed up, the bulk of which is ground caraway. It's not very noticeable, which is the way I like it.

The total flour is almost 1kg, and I succumbed to the temptation to make two loaves instead of one as called out in the recipe. Next time I will definitely make one big loaf.

Subscribe to RSS - Katja's blog