The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Daily Bread

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ehanner's picture
ehanner

My Daily Bread

This is another in my series of large boules of whole grain sourdough. I may have finally found a way to make a crumb to complex. Using perhaps more rye than I should have, this is a little more dense than I like but still flavorful. My wife made me a tool to create a round slash for the top. She is an artist with all the skills to make what ever tools she needs for sculpting or jewelry making. I was doubtful that it work but alas, the proof is here for all to see. I'm resisting the call for a polka dot pattern (artists are a demanding lot).

Today I will be starting some Tomsbread 100%WW. I think I have decided that it is better from the standpoint of flavor to to use fewer types of flour and therefore develop a more distinct taste that can be identified. The same is true in European style cooking. Some of the best dishes I make are simple distinctive flavors that stand out on their own. Pizza is a good example I think and Focaccia with a little olive oil and tomato/balsamic vinegar topping. Or maybe a slice of Ciabatta dipped in expensive olive oil. Mmmm delicious!

Comments

Susan's picture
Susan

I am not worthy, Master Baker Ehanner. You've taken the cake, errrrr, bread! I think I have to make Artichoke Hearts with Pasta for dinner tonight. Just ate breakfast, and I'm suddenly starving.

Susan

ehanner's picture
ehanner

Susan,

I may be tempted to make a totally tasteless looking polkadot boule just to silence the cry here.

This looks better than it tastes. To much going on with this combination of flours, nothing distinctive. I have to decide what flavor I like and develop that taste.

Eric

weavershouse's picture
weavershouse

Why is it all these years we've been told we can't make great bread like the Artisan Bakers do?  You and many others on this site prove that to be wrong. Is that beauty a NYT no-knead? weavershouse

ehanner's picture
ehanner

Thank you for your comments, I was lucky to not burn it. I started with a high (500) temp and backed it down quickly first to 400 then 300 with a foil tent. It is a large Boule and with the honey and Malt it was browning faster than planned.

I baked this on parchment with a splash of hot water in the brick pan below. I think I am becoming a counter NYT NK warrior. The method does demonstrate that a burning flour truck will produce edible bread when collided with a water tank. I'm past having an interest in just tasty bread, I want it to look like a loaf that people would love to receive as a gift.

Eric

zolablue's picture
zolablue

And I do mean it!  Very, very beautiful.  I'm an artist too so I really appreciate that.  You are lucky to have a wife to do these things for you.  Again, this is simply killing me because right now I cannot bake bread and should really be packing but I'm in vacation denial.  I will be off on a plane for many, many hours tomorrow and all I can think about is bread.  Thursday my hubby is playing in a golf tournament and I am seriously thinking of scoping out bakeries if they actually bake bread where I'm going (think Hula).  Keep up the fantastic work and I will be joining you in bread baking when I return.  (Whaaaaaaaaa!)

ehanner's picture
ehanner

Zolablue,

I'm having a hard time feeling sorry for you having to drag yourself from a hot kitchen so you can dance your toes in warm sea water while sipping on a tropical adult beverage. Have a nice time!

I have wondered if the local version of that sweet Hawaiian bread sold in stores here is better than the "gag me with a sock"  stuff on the shelves. ??

Eric

HokeyPokey's picture
HokeyPokey

Ehanner

I am a sourdough beginner, but I think your bread looks absolutely beautiful!!

Can I ask for a recipe, and do you mind posting a photo of the tool your wife make for the top?

Thank you

HK

ehanner's picture
ehanner

The tool my wife made for slashing the circle in the top was just a circle cookie cutter that she put an edge on with a small jewelers file. Since then she made another one slightly larger so we may be seeing a Bubble Boule.

Eric

Paddyscake's picture
Paddyscake

circle slash!! The boule sure looks tasty..!! My wholegrain sourdoughs are too dense for my taste also, although I like them toasted. Vital gluten doesn't seem to make too much difference to me. I think your wife should make you some more circular tools of different circumferences..then you make a bubble pattern!

redivyfarm's picture
redivyfarm

e, I love that special loaf! There is more than one artist in the household.

In my quest for artisan breads I give a little too much attention to aesthetics. I covet the dark crackley crust and holey crumb of the best bakers' photos. I've promised RC that once I get the formulas down, I will bake them up softer, the way he likes his bread.

ehanner's picture
ehanner

Thank you all for your kind words. 3 Months ago I had not a clue about how to create good bread. Thanks to the generosity of the many talented folks here I feel like I'm well on my way to learning the basics of baking.

Eric

bwraith's picture
bwraith

Eric,

I like the neatness of this boule. I have a hard time getting the slashing to look so sharply defined and the boule so well rounded. Nice work and congrats to your wife for her key slashing contribution.

Bill

 

tigressbakes's picture
tigressbakes

that would be a great slashing pattern for a sunflower seed bread because it looks like a sunflower!