The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mid-Week Bakes

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golgi70's picture
golgi70

Mid-Week Bakes

Well i got a lot of free time on my hands these days.  Believe it or not I'm baking more and more at home.  Figured I'd share a couple bakes I did this week.  I had a friend pass through from NY on a vacation and had to make her some bread.  Then I had a meeting a different week and thought well I might as well make them some bread.  And so Rachael's Rye (a spin on the 20% Rye from T3) and a Semolina Porridge Bread.  Both were quite good.  The Rye is more of a multigrain than a Rye even at 20% Rye but it's quite delicious.  This one compares with the PVM as it's sweet cousin.  The semolina bread was inspired by not being able to get any Durum flour and wanting to use Semolina.  I added 10% as flour and more by making a porridge of Semolina.  Both are keepers.  Featured pic is the Rachael's Rye crumb.  

and below is the Semlina

Don't have a lot of time to post formula's right now but I'll give a quick breakdown of each.

Rachael's Rye:  7.5% Prefermented Flour (Wheat/White),

20% Whole Rye, 40% T85, 30% Bread Flour, 10% Whole Spelt, 2.5 % Salt, roughly 87% hdyration

Semolina:  40% KA Hard White Wheat, 10% Hard Red Wheat, 50% Bread Flour, 2.5% Salt, 80% hyd (pre-porridge)

Porridge 25%:  1 part semolina 4 parts liquid cooked for about 10 minutes and cooled and salted at 2%

Cheers

 

Josh

Comments

dmsnyder's picture
dmsnyder

But "Rachel's Rye" is my kind of bread for every day. I even have some T85 I've been neglecting while I've fiddled with other, newer formulas.

The crumbs of both breads are the kind that gives me a little thrill when I see them, 'cause you don't get that without every step in the bread-making process having been spot on.

David

golgi70's picture
golgi70

is a great everyday loaf as you mention.  i think you might enjoy it.  I'm still sittin on some T85 but don't want it to get old so I'm putting it to use every chance i get.  Soon I will have a Nutri MIll and see if I can produce my own HIgh Extraction Flours as needed.  Thanks for looking and happy baking

Josh

dabrownman's picture
dabrownman

We love the yellow crumb and crust that semolina provides - even if used in small amounts.  They look great inside and out and i bet they taste just as good. 

Happy baking Josh!

golgi70's picture
golgi70

Thanks.  In the end I'd rather have had some Durum to play with but as I mentioned above I'm getting a NutrMill and maybe I'll just make my own from coarser semolina.  The porridge idea was a way to get more in without losing structure and it worked and the loaf was quite good.  

Cheers

Josh

isand66's picture
isand66

These look great Josh.

Love that porridge bread and I've been meaning to try one already.

Regards,

Ian

golgi70's picture
golgi70

Some people are raving about them (including me) but every time I make them i realize these loaves need a disclaimer.  Don't slice for 24 hours.  They are just too moist.  First off they need a very full bake, and secondly, a resting period to let the crumb completely set.  I have sliced them open after only a few hours every time (duh) and always enjoy better the following day(s).  That's the plus side.  They stay moist for days but don't expect the crust to remain crunchy for too long.  Great toasting bread.  Next up I'll try fermenting the grains before making a porridge of them.  My favorite part of "Tartine 3" is the techniques for utilizing many grains via sprouting, porridge, pre fermenting. Not new concepts but put together cleverly with the purpose for bread baking.  

You'd have fun with this though so i suggest trying it.  

Josh