June 27, 2015 - 9:52am
Sweetie Pie and latest Raisin Pump effort
This Sweetie Pie is basically a Tartine style loaf employing 100% hydration rye sourdough with added raisins, pecans and mashed sweet potato - yum! I found the recipe here:
http://girlmeetsrye.blogspot.com/2014/04/sweetie-pie.html
And my ongoing quest for pumpernickel raisin - this one came out quite to my liking!
Thanks to Mini for many suggestions to improve my rye skills.
Cheers and Happy baking!
Cherie
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Wow! That looks awesome! I have visited her blog in the past and she has a beautiful site and some inspiring baking and you certainly have done her recipe justice.
Happy Baking,
Ian
They both came out perfect inside and out. Nothing like a couple of good breads to have to choose from:-) Will have to check out sweetie pies site.
Well done and happy baking
I was really pleased with these two breads - just delicious and they both stayed moist and fresh for many days.
Ian - I admired your sprouted durum bake this week. I'm a sucker for anything with durum - and sprouting some durum berries is on my to-do list.
it wasn't sprouted durum this time, right? Just freshly milled...But those loaves look beautiful. Smoked sesame seeds? Yum!
and Dab - I want to try the pumpernickel your way with the freshly made sour. One question, do you keep throwing out half the mixture over the first several builds? That doesn't sound like the way Lucy rolls...;-)
thanks for commenting and happy baking.
By the way, I'm meeting up with a fellow TFL'er today. Varda is in NYC to check out the Freedom Tower (former site of the World Trade Center) and some lower east side bakeries that still do the old school rye breads, bialys, etc. Should be fun!
40 g of whole flour and 30 g of water (any mix of rye and wheat you want ) Let it sit for 24 hours after each feeding for the 4th feeding you split the starter in half and feed each half 40 g of flour and 64 g of water and then refrigerate one for next weeks bake and let the other one sit for 6 hours, The 5 feeding is 66 g or flour and 208 g of water and let it sit for 6 hours. Now it will be very liquid and bubbly. Then refrigerate it overnight. Use the next morning.
Hope you had fun with Varda she is a very busy baker and a good one too!
Thanks! So glad you liked them. I hope you give it a try one day as it is a very tasty loaf. I hope you enjoyed your visit to the city with Varda and please share your opinions of the bakeries. I live on Long Island and was planning on visiting some bakeries in NYC this summer as well.
Regards,
Ian
Oh my...I just sat down at the computer to browse and make a little list.....
45 minutes later I realize I am some sort of a nut to endeavor baking bread at home when there are SO MANY AMAZING BAKERIES IN NYC!!!
Varda and I visited just a few -
Russ and Daughters on the lower east side (179 east Houson St). It's really a fish place, but they have very good breads too - shissel rye, pumpernickel, very good bialys, probably from Kossar's, which is just around the corner.
Black Seed bagel - which is new - also on the lower east side (170 Elizabeth st)
But there are so many different kinds of bakeries...are you looking for anything in particular? There's Polish and Russian bakeries in Brooklyn, Italian places on Arthur Ave in the Bronx, Jim Lahey"s (of no-knead bread fame) Sullivan St bakery, Balthazar (French). etc etc etc...
Here's where I got lost browsing - (warning: only click on these links if you've got time to kill ;-)
http://www.villagevoice.com/restaurants/our-10-best-loaves-of-bread-in-nyc-6522075
http://www.tastingtable.com/entry_detail/nyc/16827/10_Best_Breads_in_NYC_and_where_to_get_them.htm
http://newyork.seriouseats.com/good_bread/
By the way, I love your blue hydrangeas! I spent many summers on Long Island, my folks used to have a summer place in Montauk - and we had hydrangeas just like those; really lovely.
Happy baking and gardening!
Cherie
Thanks Cherie. I don't have any one in particular in mind. Just want to check out some good bakeries. I have looked at the top 10 list and will probably use that to start.
Glad you like the hydrangea. I just planted 5 new ones this season. We love all the different varieties available.
Happy Baking to you as well.
Ian
I'm thinking of using my coarse pumpernickel meal for the last feeding. It's really coarse...
that should be okay, right? So did the bread you made with the starter that had been refrigerated a week taste much more tangy?
I did have fun with Varda today. We tromped around the lower east side, had bagels and fish, she got some breads for 'research'. I hope she'll like them. Here's a picture I found of the Shissel rye she bought - I've had it many times...I think it's really delicious.
Then we walked through Chinatown down to the Freedom Tower. Her son was a trooper - it was a lot of walking!
Cheers and happy baking, Dab
wasn't noticeably more sour but give it 8 weeks like my normal stiff rye sour starter and it would be. At 8-12 weeks that No Muss No Fuss Starter really makes some sour bread i you build a levain at 93 F with it. Glad you had fun with Varda. I should have had you ask her if 'Varda Dairy' in MO, (she is from St Louis like my wife), was named after her:-)
Happy Bakimg
for a Monday bake. I'm excited!