The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello everybody

HDChef's picture

Hello everybody

I came across this site recently and really enjoy all the information available.  As you may tell from my handle, I am a chef, but I like to bake as a hobby.  I got into sourdough last summer, and my family really enjoys the loaves I've made from my starter.  I like to experiment with different ingredients and techniques, most recently a graham flour bread with some dark rye.  I look forward to seeing what's next here!

Wisecarver's picture
Wisecarver (not verified)

...Hiya Chefie  ;-)
Post that Graham flour recipe or I'm sending in the troops. :-)
  All the best,

HDChef's picture

lol sure

1/2 cup of starter

4 cups Bread Flour (I used Pillsbury)

1.5 cups Graham Flour (Bob's Red Mill)

1/2 Cup Dark Rye Flour (again, Bob's Red Mill)

1 tsp Kosher Salt

enough water to make a slightly sticky dough

I used the KA to knead this, 20-30 minute autolyse, 5-7 minute knead after

Stretch and fold twice, about 45 to 1 hr apart, let rest in fridge overnight

3 horizontal slashes for an oblong loaf

500 oven, baked on an upsidedown heavy sheet pan 5 min with steam

turn down to 400 for 30, thermometer read about 205

Nice moist, tight crumb and good rye flavor, some caraway seeds would have been

nice.  Still very moist after 3 days.  This was baked as one loaf, you could easily get 2 boules out of this

Wisecarver's picture
Wisecarver (not verified)

...Recipe looks tasty, thanks. ;-)

cleancarpetman's picture

I guarantee you won't be sorry for hanging out.  Nice folks collectively know everything WORTH knowing. Get your hands white.