Pain de Tradition with abuse
I wondered how much abuse this method could take. I had ~200g 50% hydration starter in the 'fridge from a few days ago. I used no yeast. 76g of the flour was rye. The dough temp was 96F. I did 3 fold sessions per schedule then put it in the 'fridge overnight. Today I did the remaining 2 fold sessions, proofed for an hour at 85F room temp and baked 65 minutes per instructions (450/350).
Looks reasonable above, but camera angles can hide things.
Kind of a split personality.
Open, moist crumb. Taste-wise what struck me was that it was sweeter than I generally get. No idea why. I think the folding technique coupled with the long, relatively low bake temps are worth exploring. This bake used the last of my non-rye starter. I dried them and put them in the freezer and I'm devoting myself to rye for the foreseeable future.
:-Paul
Comments
I like it's wild look! In my opinion, "wild breads" are often more beautiful than the ones normally regarded as beautiful, because they're just unique and not "boring". Anyway, I understand that bakers, me included, aim at perfection.
The crumb looks delicious.
I assume that this kind of bread is baked without a baking stone? wouldn't make much sens at this low temperatures? or am I wrong?
I think it looks very rustic and appealing, Paul. Interesting your remarks about the sweetness.
I'd say you got a winner there.
--Pamela
Rustic is very appealing. It looks tasty too. Dave
Paul,
Looks like a good soup bread. I'd say considering all you went through with this dough, it came out great! Be happy. And, your scoring is great, nice touch.
Eric
PS: Glad to see you changed back to your old photo. I like the bread stash.
Thanks Eric, the 'stash is more me.
:-P
Nice crumb and slashing. Interesting about the sweet flavor.
Betty
I bet I'd love it. If it has rye in it I love it.
I like the Return of the Stash too.
weavershouse