The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain Poilane using rye starter

mountaindog's picture
mountaindog

Pain Poilane using rye starter

I made this last night from BBA. My slashing is improving but I don't seem to get them deep enough to get "ears". Here it is right out of the oven:

poilane1b.jpg

Anyhow, this poilane miche from BBA tastes very good, crust is very chewy and flavorful, crumb is even and slightly chewy - not dense, and softer than I thought it would be but since this bread is meant to last a week it needs to be to keep from getting too hard too fast. Since this uses a lot of whole wheat flour, I suppose the holes are big enough, I am pretty happy with the rise since this is only my second sourdough attempt at all. Here is the crust and crumb shot:

poilane2b.jpg

Comments

Mini Oven's picture
Mini Oven

Perfect! My Austrian baker is impressed!  My mouth waters!     I think your're a natura!  :)  Mini Oven

mountaindog's picture
mountaindog

Thanks for your compliment, I'm flattered, although I think this loaf could be much better. Anyhow, my great-grandfather was a German baker, maybe that's why I find breadmaking so soothing after a tough week at  the office, wish I could do it all the time...