The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baker got his "tang" back!

  • Pin It
MANNA's picture
MANNA

Baker got his "tang" back!

I have a wonerful levain, its just not tangy. So, I read and left a loaf out for 24 hours to develop its sour flavor. Alas even after that I didnt get a tangy loaf. So, I read. Call KAF and ask for Jeff. Read more and more. Funny how even some posts here that say other posts are wrong are just as wrong about developing sour. So, the last 3 days I put my new knoweledge to the test and build my levain. Tonight I baked a high percentage rye and dam'it I hope its got a sour tang. There was so little gluten that you couldnt really shape it. The surface would just tear. I mush it together and plop it into a make-shift form lined with paper-towels heavily dusted with flour (fast-food burger and fries plastic things, on sale for 25 cents for the holiday at target). Jeff's book says an hour final proof is sufficient. Not much of a rise(little to none), but heck theres not much gluten. Into the oven and 45 min later I pull 2 nice loafs. One plain rye the other has swwet red onions in it. Cool for a coule hours and then I cant help it. I commit a sin and cut into the loaf before a nights rest. Oh sweet tang your back! I will wright-up what I learned and put it into another post later. Now this belly full of tang and sweet red onion is going to bed.

Comments

MANNA's picture
MANNA

Varda, hope this lives up to the rye class stuff you did with Jeff.

varda's picture
varda

and now it is long eaten.   Glad you got your tang back.   Doesn't the best sour flavor come from rye?   Really cool looking crust.   -Varda