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Cumin Rye - Chleb Sandomierski (Poland)

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 Cumin Rye

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... 

How am I doing?

Toast
Sourdough boule

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 

Whole Wheat Sourdough attempt #1

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Whole wheat sourdough, KA basic sourdough with yeast, Laurel’s potato bread
Finally had a few days off to try a 100% whole wheat sourdough. I had sadly neglected my Jane Dough, so used the method recommended on the Bread Code channel, 1:5:5 ratios for 3 days with fresh milled Bronze Chief. In the meantime I made a mini loaf of yeasted potato bread from Laurel’s, and used some of my discard in the KA recipe for whole wheat sourdough which includes yeast. I also substituted 25% of the flour in the KA recipe with old breadcrumbs. Did not notice much difference in texture in the finished product but they were definitely palpable when kneading.

R- rated topless Pullman

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Pullman loaf

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. 

Vienna Bread

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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.