The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

torpedoes

  • Pin It
naughtyprata's picture
naughtyprata

My sourdough starter had been doing quite fine the past few days,as I had been paying closer attention to refreshing it lately. It was so lively yesterday morning I decided to make one of the recipes in Reinhart's BBA. 


I was driving like a mad-man to get home from office (as best a mad-man Singapore's traffic laws would allow) anticipating my bread-baking adventure. I had to make a quick stop-over at the grocery as I had wanted to get some sharp cheddar cheese.


My wife was wondering why I had gone into the kitchen and started to mise en place in my shirt and tie. I brought out my starter from the fridge to take off the chill before I changed clothes. After which, I dove into my baking.  And here is the result...


I was so pleased with the results, I nearly ate half as soon as they cooled. I brought one to the office today and  was quickly consumed by my team with a few gulps of coffee. Seeing how my staff enjoyed it was even far better than great taste of the bread itself.


Very satisfying indeed!

Kuret's picture
Kuret

This is what I pulled out of my oven today, a good 2kg of dough worth. First a small batch of light rye rolls made somewhat according to the instructions for making sourdough italian bread that was posted here earlier by Dmsnyder i think. The formula does only call for white flour but as I live in sweden I find that breads should contain at least a small portion of rye!

I made the dough with 20% rye flour wich gives you a dough that handles exactly like a wheat dough but with greater taste and also a somewhat drier feel, due to the high ash content of my whole grain rye flour, I also topped them with a mixture of wheat bran and rolled oats so they resemble the kind of "fake healthy" bread you can buy in stores and bakeries here in sweden.

The other breads were two sunflower ryes as per BBA, made with 30%rye starter and really coarse rye meal for the rye content in the dough. Lightly toasted sunflower seeds make for a lovely taste, can´t wait to open these babies! I have started tt get a bit better at shaping since I studied Marks videos, that technique is far superior to my prevoius attempts. Now I only have to make room for the loaves in my freezer! '

Subscribe to RSS - torpedoes