Today's SD bake, a batard and a boule
I used a small amount of organic rye flour, perhaps 10% in my white bread flour starter and that seemed to kick things up a bit.I have reduced the proofing time to 40 minutes on the batard and while a little easier to score, my lame work still needs work. Next bake I will try a 35 minute proof for the batard/ baguette.
The boule contains about 5% whole wheat and organic rye and it is a tasty loaf, but I liked my last bake with 10% WW and 15% organic rye better -- better flavour, greater volume in less time, better oven spring and my scores held their ears on the last one. Okay, I was a little sloppy getting the loaf into the hot DO using parchment paper and oven mitts and need to work on that as well.
Perhaps the best part is that the flavours I am getting from my SD loaves is just amazing. I also have some VERY happy neighbours as I have been in full on experiment and bake mode and simply cannot eat all I am baking! The long slow SD process, sorry the DMAN process I have been using really brings out the flavours of the grains, very much P. Reinhart's thesis in using time to bring out flavour and explained som much beter by dabrownman!
Tomorrow I am baking up supplies for my upcoming BC road trip. A couple of nights in Golden with friends to celebrate my birthday Monday and paddle the Kicking Horse River Tuesday, Wednesday to Sicamous for a couple of days beach time and then up to paddle the Clearwater River and have a look around.
Happy baking folks! Brian