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Well we've missed a few markets but I'm back.  And the great news.  The farmer's market will continue through the winter for the first time.  It will obviously be toned down by 75% as there are much fewer folks with product during the winter but a victory for humanity none the less.  I've built of a rye starter over the past couple of weeks and have been feeding it bi-daily and then retarding after letting it sit out for a couple of hours.  it's doing quite well and I opted to put it to use.  Breads made of mostly white flour really get a boost from small amounts of rye so I opted to use a Rye Sour and use 25% rye in the total formula, (all of which is in the pre ferment)  I added .25% cinnamon to the dough to give it a nice hint but not to be the front runner.  I also soaked the raisins in hot water so I can pull some of the sugar into the dough without adding any additional sugar, and added a vanilla bean while they soaked to give the raisins a nice flavor.  I'm pretty happy with the results.  Next time I might up the raisin soak by 50% and puree 1/3 of the raisins into the dough.

For 2 loaves

Rye Sour: 6-8 hours

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195 g  Rye Flour, coarse ground

195g  H20

60 g   Mature Rye Starter

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Raisin Soak:

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120 g  Raisins

120g  H20, hot

1/2   Vanilla bean split and scraped

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Dough:

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400 g  Bread Flour

200 g  Strong Flour

75  g  Whole Wheat

3 g     Cinnamon

311g  H20

20 g   Salt

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1)  Make Rye Sour and let ferment for 6-8 hours

    Soak raisins with hot water and toss in vanilla bean caviar and all and stir up.  Cover and let sit.

2)  1 hour before the Sour is ready drain raisins.  

3)  Autolyse 1 hour:  Rye Sour, water, raisin water, final dough flour, and cinnamon

4)  Add salt and begin mix on speed one to combine well (3 minutes0
     Turn to speed 2 and continue mixing until medium devlopment.

     Add raisins and mix on low until well dispersed.  

5)  Bulk Ferment:  4 hours with 2 stretch and folds at 45 minutes and 1:30

6)  Divide and preshape.  Rest 20 minutes.  

   Shape to bowls and retard overnight. (my dough was a bit cool and would have benefited from 30-60 minutes                                                                  at room temp before retarding)

   Bake straight from retarder at 500 with steam for 13 minutes, then lowered to 480 vented for about 25 more.

   Cool on rack. 

Josh

I was having so much Levain sate I thought I would amp it up a notch and make 4 boules.  Ooh, it is getting wild in Casey's kitchen!  Watch out the flour will be flying.  

The 75% WW boule was not as successful as I had hoped.  Well, I may have done too many folds because the dough was very stiff. The dough may have needed help with a lame as well.  I suppose I am learning as I go.  I may try to lame it next time I make this.  I did a 12 hour retard.  Of course, I could have done a 100% prior to retard in the fridge. The bread tastes nice and the wheat comes through with a hint of sour.  

I allowed the above loaf to stay in the oven a little longer than necessary. However, I did get a nice tasting bread.  I used my lame on the top to make sure it opened us since it was sticky.  This is me practicing with the lame.  how do people keep from slashing open every loaf to check the crumb?  I guess I will have to wait till later.  

I just made some bread from some dough that I had frozen some time ago.  I didn't mark the time and type--so naughty!  I pulled it out of the freezer and let it defrost for a day.  Then I folded it and let it rest a bit before I put it into the basket to proof overnight. I baked it in my LaCloche baker, which helps me get a better crispier crust. I sprayed it with a little water and then sprinkled the seeds on before baking at 500 degrees for 30 minutes with the dome of the baker on and then 10 minutes with the lid off to finish the baking and browning.    I am still learning and tend to experiment along the way.  Not all the experiments work!

We just had this bread for lunch, and it was the best I ever made!  Does the freezing really help the crumb? The crust was excellent as well.  My husband said it was as good as a loaf bought in the store.  This is high praise from him. I don't remember the recipe I used for this bread, but I have got to recreate it.  Thanks to all for your wisdom and guidance, ideas and helpful hints.  I really appreciate it.

i canf wait to try to bake with my new babe -RYW. after reading a few entries from this web wite, I decided to build a leaving with Ryw. But its a bit late to wait for it to grow double in size, I put the levain back in the fridge continued baking this morning.

ive used a basic sourdough white as my Reference point, and replacing some water with raRYW. After combining all ingredients I found out the flour weight was wrong. Since its a little late to start over, I march on  and decided to trust my touch My one kg loaf ended up with 1.9 kg

next time i wont do the measuring in mixing bowl, as ILL never gives my the reading accurately. 

My second batch of the day is sourdough crackers in three flavor. Basil, Cajun and garlic.

The Cheesy pot bread. I figured out that my photo's are too large and it won't upload, am working on it as I have some interesting ones of the process. This bread is a BIG favourite and the grated mature Cheddar was added during the stretch/fold process which I do 3 times with 10 minute rest between. It works very well as there is no kneading to break the cheese up so there are lots of yummy bits in the finished loaf.

Rye on couche

Finished Rye

Pugleise

Sesame Semolina

I was wondering if anybody can help me, as ive mentioned above i have a 100 % rye flour starter @ 100% hydration, which has been going for about a week. It has started doubling in about 6 hours, but constantly smells like acetone, even when a few hours in. Im in the uk, and its not really to hot here at the moment, so im pretty sure its not fermenting to quickly due to temp. Sorry in advance for grammar/ and or spelling mistakes in advance. just wanted to get this post out there ! Thankyou, craig.

What a lovely flavor combination for such a robust and tasty loaf of bread.  It will be a staple around here through the holidays.  The corn, walnuts, molasses just seem to mingle so well with all those lovely holiday cold weather dishes.  I can't wait to have a turkey sandwich on this classic New England bread.

The black walnuts are a wonderful addition to this bread.  So very healthy, naturally wild black walnuts, none of those pesticide sprays and a flavor that no other nut can compare to IMHO.  Have you ever had black walnut caramel cake, ice cream, oh my! 

I like the formula from PR BBA.  The only changes I made were adding the black walnuts and I did boil the water that was poured over my cornmeal soaker.  I would have preferred using polenta and know I have some stashed somewhere in one of my refrigerators.   

If you haven't tried this bread and many have and love it.  Do give it a try and enjoy your own variations.  It slices up beautifully for a change of everyday sandwich bread.

Black walnuts can be found in the stores now.  I found these at my local Costco's, other large stores should have them available and fresh. 

The bad photos were taken in my kitchen light and night.  

I added about 3/4 cups lightly toasted BW.

Sylvia

This is a loaf of basic sourdough white bread, and it had a lovely crumb, but what I needed was actual crumbs! So I sliced it all up and dehydrated the slices in a low, dry oven, and then ran the slices through the food processor. I ended up with about 7 cups of bread crumbs.

And I needed them to make butterballs to go in chicken soup.

Here's the recipe for the butter balls.

6 cups dry bread crumbs

1 1/2 - 2 cups milk, warmed

1 cup melted butter

2 eggs, beaten

Pour the bread crumbs in a large bowl. Pour the warm milk over the crumbs and work it in with your hands, then add the melted butter and eggs. Work with your hands until you are able to form small balls (about the size of a walnut). Compact them well, you want them to hold together in the boiling broth. Always test a couple before you roll them all up.

If it's too wet, add more crumbs. If it's too dry, add more milk. Drop a few into boiling broth. If they fall apart, add more milk and roll them again. They should sink to the bottom, but will rise back to the top when they are cooked.