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This is my second take on Andy’s (ananda) Borodinsky Rye. My Last attempt yielded a fine bread, but lacked volume to fill the pan, and was somewhat over-hydrated. This time, I've lined my Pullman pan with parchment paper, reduced the hydration of the rye dough, slid the pan cover on, and baked with steam throughout the 4.5 hours baking time at 100C (The oven was preheated to 250C).

A while ago I needed to add another book from my Amazon wish list to qualify for free shipping. More or less randomly, I picked Ken Forkish's: "Flour, Water, Salt, Yeast" - the price was right!

hey yall, I made some sourdough with rye and its tasty as all get out. I made it with 455g KA bread flour, 195g freshly ground whole rye flour, 130g 100% hydration chef, 486g warm water and 14g of salt.

Evening from sunny Britain..

Here's my second attempt with increased WW (about 15%) and increased hydration:

BP: flour 100%

water 76%

salt 2%

It has been a long time since my first and so far only post, so I just thought to pop up and show how I bake my daily bread these days.

I've got a long rectangular-shaped dutch oven/baking dish, but I usually want to bake two smaller loaves rather than one huge batard, so, sacrificing shape, I put two smaller loaves separated by a small piece of parchment paper into the DO and bake them like that. To make all sides of the loaves brown evenly, you've got to take the separating parchment out when uncovering the DO, but I don't always do that, since the bread is fine either way.

Hello!

Am typing this out while I am munching on these rolls for lunch. Had them baked this morning.

Just wanted to experiment on feeding old bread crumbs to my starter yesterday and it went really well. Fed the crumbs to the starter in the morning and in the evening, used the starter for a 100% spelt roll recipe. The dough rose quickly and 4 hours later, chucked it into the fridge.

took it out this morning and divided into rolls and into the oven it went! the result is kinda amazing, extremely moist and soft, even though this only a starter, flour and salt recipe!

We talked, we texted, we discussed ideas and recipes... but this week we all baked somewhat differently. Barb made the amazing Tartine bread on the lead in... many times... many loaves... maybe obsessively!! Maybe not, she had a wealth of talent and people standing in line to eat her breads... or sitting and reclining... however it gets them bread they are doing it!!! 

 Absolutely beautiful and holes that have never been seen in

Thanks so much to blueboy2419 for posting the recipe for this French bread.  It looks fantastic.  Just letting it cool down for lunch.  Ironically, blueboy2419 mentioned adding stout to the bread (I didn't) and getting it at the Liverpool Organic Brewery in England, and, while we live in California, my husband is from Liverpool, and we were just there over the holidays visiting with his family.  We go often, so I hope we can visit the brewery.  I saw on their web site that there is a big beer festival when w

As an exercise I created a spreadsheet for Diagram 3, Part II "Rustic Sourdough with Three Flours, a Cracked Wheat Soaker and a Yeasted Preferment.

I have no idea if it will be of any use to anybody, but here is the google doc link if you are interested.

Diagram 3

The only difference is that I used grams instead of kg, though that is easily changed if people find that annoying.

Lately I have been seeing many post on Tangzhong in softening the crumb n giving it a better spring. I decided to have a go my self. I have slightly modified the formulae from our TFLer Janet.