The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

11/5 Bake

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Wingnut's picture
Wingnut

11/5 Bake

Dicided to make a dark rye because I wash making bangers with French Green Lentils for dinner. Love the taste of the rye with this dish.

I used two different poolish mixtures, I don't know why I guess I wanted to try it since I have never done it before. One was Sprouted Whole Wheat and the other FA AP Flour. Here they are floated around in their warm bath ready to be mixed.

Toasted Caraway Seeds

out of the oven

Pretty good crumb

and it all comes together

Devoured in record time!

Cheers All,

Wingnut

Comments

Foodzeit's picture
Foodzeit

tell us more about your very unique style of photography. I find it very pleasing to the eye, such as your great pattern on your bread. But what are those sausages? Those look awesome. Nothing better then a great lentil stew with some vinegar and sausages (in Germany those would be Vienna style sausages)...

Wingnut's picture
Wingnut

I use an app called Integram to take pictures on my iPhone. There are several "filters" on the program you can use to give the picture the look you like. The Sausage's are just your basic garlic, fennel style. Thank you for your kind words.

Cheers,

Wingnut

dabrownman's picture
dabrownman

with lentils and sausage - we love lintels and sausage.  The perfect fall meal to warm the inside as the temperature is falling,  It must be the season since I too made my favorite sausage to go with my favorite bread yesterday.

Well done Wing and Happy Fall Baking!

Wingnut's picture
Wingnut

Thanks for the kind words Dab, next is Osso Bucco. 

Cheers,

Wingnut

isand66's picture
isand66

Love your scoring on this.  Looks like you got a nice crumb and this must taste great.  How was the flavor profile?  What, % rye flour did you end up with?

Wingnut's picture
Wingnut

The Taste is great, to me. I quessed on how much Caraway Seeds to add and I lucked out got it spot on, not to strong but enough to round out the palate. I must confess my mathematic skills are quit lacking, guessing 70%? 

Cheers,

Wingnut

Mebake's picture
Mebake

Lovely looking rye WN! was the poolish from sourdough or yeast? either way, yours must have been very delicious. The crumb is as dark and uniform, well done!

-Khalid

Wingnut's picture
Wingnut

The Poolishes were commercial dry yeast. One with Sprouted Whole Wheat and one with KA AP Flour.

Cheers,

Wingnut

Casey_Powers's picture
Casey_Powers

Wingnut,

I really like your photos of the tasty bread you made.  Your scoring on your batard is gorgeous and reminds me of a shaft of wheat.  I am craving lentils now for some odd reason...Hmm inspiration for future meals.

Warm Regards,

Casey

Wingnut's picture
Wingnut

Thanks for the kind words Casey.

Cheers,

Wingnut