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Submitted by arlo on October 23, 2009 - 6:49am Whole wheat levain with an ounce of rye
Yeah! My Whole Wheat Pain au Levain turned out to be ever so delightful! I achieved some nice oven spring, a good color, and a decent scoring pattern! I do believe my patience is starting to pay off. Here is the crumb 11 hours after baking, the next morning.
And if your wondering, this is just a slightly modified version of The Whole wheat hearth bread from WGB, I just tweaked it to use 1 oz of medium dark rye in the soaker. Thanks TFL'ers for helping me out with this wonderful (some times painful) experience known as bread baking!
...more to come soon of course!
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Looks Great Arlo!
Looks delicious!
Eric
That's a beautiful loaf! Can
That's a beautiful loaf! Can you taste the difference of that one once of rye? (I've just begun experimenting with rye myself.)
(another) Eric
Hard to say Eric, I actually
Hard to say Eric, I actually did two new procedures to this loaf that I have a feeling contributed to some taste.
For one I added the rye flour, but another was I left my firm starter out all day for 12 hours and then used it in the bread. I normally treat the starter like a biga and take it out of the fridge just two hours prior to the final mixing. Because of the change I feel the taste is a bit tangier. Perhaps even masking the rye a bit.
So I can't really give you a straight answer : /
Beautiful
What a pretty loaf and it looks delicious. Great job.
weavershouse