I am pretty happy with this formulation. Time to lock in the par-bake timing. Then I will move on to scaling to a larger sized pie.
Lumpy ( I named the dough) is almost ready for the oven.
Today's bake: Cumin Rye - Chleb Sandomierski (Poland)
Source: The Rye Baker by Stanley Ginsberg
Notes: Increase hydration from 79.84% to 83.4%
Substitutions: Fresh milled rye @65% extraction for white rye flour.
Discussion: They say you learn more from your failures than from your successes...
I’ve been working as a bread baker in the USA and our training (at my bakery at least) is a little lax. Im self taught for the most part but this is my attempt at a sourdough boule. How did I do? I wasn’t able to cut it and take a pic unfortunately. I’m hoping to go to Europe eventually to work with more traditional breads
Well I won’t do it again. It stuck a bit in the pan, I believe that’s due to the lack of moisture as I used the same amount of butter as always. I also like the really square shape with the top in place and the texture and color of the top crust with the lid.
The crumb might be a tiny bit more open but not enough to make a difference.
I used the same exact ingredients as the most recent bake before this but I decreased the Arrowhead Mills bread flour to 100g and increased the Spelt to 200g.
My husband prefers this to my sandwich loaf, so guess I'll be making it more often. Basic recipe is from The Bread Baker's Apprentice, with modifications by Antilope (16th post). I like her recipe, but started making Reinhart's, by mistake. When I realized, I switched to hers, so this recipe is a modification of an adaptation. A Peter Antilope. Anyway, it's very good tasting. I have never tried the Dutch crunch, but would like to.
Today's bake: SD Discard - English Muffin Toasting Bread
Source: King Arthur Baking - https://www.kingarthurbaking.com/blog/2021/06/09/toasting-bread-with-sourdough-starter-discard
Notes: None
Substitutions:
I've done levain in stages to build flavour and gone up to 70% PFF in a previous rye loaf, so I thought why not try out a two-stage biga, go up to 80% PFF, and skip bulk fermentation since there should already be so much flavour?
This ended up being a 40% teff-rye loaf at 70% hydration.
