The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My First Posted Bake

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gosiam's picture
gosiam

My First Posted Bake

This is the first time I am actually sharing the results of my bake.  I have posted a few times in the past, but never showed what I can, and more often than not, what I cannot do.  I have baked Wild Yeast Rustic Flax Seed-Currant Sourdough today.  I made it once before, with cranberries instead of currants, and it tasted wonderful, though shaping left a lot to be desired.  I have decided to avoid the diamond shape altogether today and went for the more traditional batards.  All worked well and everybody who tasted the bread, absolutely loved it.  The recipe is a winner, try it if you have not yet done it.  Here are the pics and


Many Good Bakes to All


Gosia


WoofMeowOink's picture
WoofMeowOink

Gosia,
They look beautiful and delicious! :)

trailrunner's picture
trailrunner

Where did you get the formula? Would you post it ? Looks wonderful. Also the couche ( what kind of fabric)  and the board behind...a story for that ? You are definitely on to a great bread ! c

ehanner's picture
ehanner

Gosia,


Very nice looking breads and well displayed. You ARE creative I see.


Eric

Marni's picture
Marni

Those look delicious!  Thanks for posting the pics.


Marni

hazimtug's picture
hazimtug

Beautiful loaves! What were the percentages of the flours you used? And of course, where is your recipe from?


Thanks,


Hazim

gosiam's picture
gosiam

Thank you All for your kind words.


The exact recipe is to be found here (Wild Yeast Blog where all credit for this superb bread belongs):


http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/


To answer trailrunner's questions regarding the couche and the board - I found the fabric for the couche in the fabric warehouse.  It's a waffle-weave linen (the smallest waffle I could find, so the flour holds well in it).  The board is a baguette peel made in a local mill, probably left-over promotional stuff.  The bread above is made with the unbleached AP flour from the same mill.  Its protein content is 13.3% - would this be considered high-gluten flour?


Many thanks again.


Gosia


 

Soundman's picture
Soundman

Beautiful job, gosia!


I like the recipe very much. Yours turned out beautifully. Nice shaping!


You might like to know that the author of the wildyeastblog has been an active poster on TFL, known here as susanfnp, (and I'm sure she'd love to know you baked the flaxseed and currant bread!)


I've read quite a lot of Susan's posts on wildyeastblog, but I somehow missed this recipe, so thank you for baking it and posting here.


David

susanfnp's picture
susanfnp

Stunning loaves! (I'm not sure how I missed them until now.)


The real credit belongs to SFBI, from whose formula I adapted the one that appears on Wild Yeast. A baking resource well worth checking out!

Soundman's picture
Soundman

Hey Susan,


Good to see you again on TFL! I love this recipe; I also never knew before what to do with flaxseeds. Now I know! Thanks.


David

gosiam's picture
gosiam

that you commented and liked the bread.  Your bakes are so outstanding, and recipes so well structured and written that I am a little "star-struck" right now, but also truly thankful.


Gosia

trailrunner's picture
trailrunner

I wondered about that fabric. I need to start looking for some. I have been using parchment and placing the loaves in it and pulling up the sides...works well and no transfer with a board. But I LOVE that board...very very nice loaves. c

hazimtug's picture
hazimtug

As I am staring at the wonderful crumbs of your breads, I am so wondering if I can create something similar using just regular AP flour... That's all I could get my hands on here in Cyprus- at least, I couldn't find anything that says more than 11.5% for protein content. And fyi, I have never been able to get such big holes yet in any of my crumbs, well except when I accidentally created some "caves" during my first bread trials as a result of overproofing and not scoring (that will be a post later on). Is there anyone out there who is able to create these high hydration, wonderful rustic breads using just flour that does not have as much protein content?


Thanks!


Hazim

Mini Oven's picture
Mini Oven

A joy to the eye! 


Mini

ques2008's picture
ques2008

Bread be beautiful, Gosiam.  What art, congrats!


I've been wondering about the cloth, because in Peter Reinhart's book (Bread Baker's Apprentice), he uses them too.  Is the cloth necessary for shaping?  Would loaf pans do?  Sorry for my ignorance.  I'm a newbie.


What is the primary use of the cloth - is it for shaping or is it for something else?


Cheers,

gosiam's picture
gosiam

ques2008, see the link below that explains the purpose of the baker's couche.


http://www.danielsrusticbread.com/bakeware.html


Hope this helps.


Gosia

ques2008's picture
ques2008

one of these days i just might venture into hearth breads!