These are the little loaves I have been baking for everybody leading up to the New Year. I decided to try one myself and got a crumb shot before it was all gone.
Everyone here knows the smiles and joy a fresh loaf can bring to on occasion. I wish I could try some of the amazing bread I see here on TFL. To all the wonderful people I have met here, happy baking, happy holidays and very happy New Year.
This was an experimental loaf. As the weather gets cold I am testing time and temperature.
The idea here was to increase the ratio of rye starter to wheat starter to 2:1 - this was mostly to give it a stronger fuller flavor - that worked. I also let this bulk ferment for about 24 hours. The amount of time out of the fridge is the variable since "room temperature" is definitely different than it was a few months ago.
This formula is for one loaf but I continually get enough rise and spring to actually bake two good sized loaves.
Like others here I baked a few rounds of basic batards for use in stuffing and bread pudding.
They all used my wheat and rye starters and had a long fermentation. No pressure on these since they just cut all cut and set to dry for a couple days. Definitely improves the taste of things that requires some bread.
Had some pressure on this bake. This loaf was requested by my teenage girl for her high school leadership meeting. She likes this particular formula that uses equal parts of my wheat and rye starters.
It usually ends up being a nice big loaf with lots of flavor and it looks like this won't disappoint. It sang to me for the longest time after pulling it out of the oven. Wish I could go see the crumb, but that isn't going to get to happen.