I made Hannah's Confidence Loaf because it looked great and simple. Started with my rye starter and added the water and br fl. Of the 400g fl i used 250g br fl, 50g rye, 20g w/w, and 30g cornmeal because it was sitting right there. I also added 50g mix of chia/flax soaked in some water and a handful of toaster sunflower seeds when i added the salt. Almost followed the timeline. Baked in a covered baker for 25m and open for 15m and oven turned off for 5m. The bread came out looking and tasting very good.
unfortunately the picture comes out upside down from my IPad, even when i invert before posting. And i dont know how to post more than one picture so i cannot post the crumb shot. Help!
I have now made this bread about 4 or 5 times. The first two i replaced some flour with w/w and rye. The bread came out good but a little dense. The last two times i almoststayed with the recipe except, added 30g flax, 25g chia and 40g sunflower seeds and about 20g additional water. Everyone raved about these two bakes, including people who have eaten many of my breads, commenting that this was one of my best. I plan to bake two more times before the end of the year. The recipe is quite simple even though it takes a long time to get to the finished product and well worth the time!
I wish i could do a better job with the pictures. I cannot even turn them over! Below are two different attempts. The first one was baked yesterday. The second picture, baked three days ago and i forgot to lower the temperature from 500d covered, so it baked also at 500d uncovered and therefore it charred but was still great inside.
Just made this bread for the second time yesterday for a friend's birthday. It was a big hit. I used Whole Foods organic A/P in lieu of the Khorasan. Doubled the recipe and divided into three loaves. I had doubled the recipe but added only 50g more water since i was afraid to handle the higher hydration. The altus was from the Polenta Pepita bread. Baked two yesterday with towel steam method. Refrigerated one, out for about an hour today, baked in covered stoneware for 15m at 470 and out on parchment for 13m at 445. This looks almost perfect. Unfortunately, i am giving it away and will not get to taste or see the crumb. Have to go at it again.
I made Essential's Columbia from my recent purchase Maggie Glezer's Artisan Baking Across America. I liked the way it turned out and tasted with A/P, W/W, Rye, Wheat Germ.
