The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A weekend's bake 8/4/2014

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dmsnyder's picture
dmsnyder

A weekend's bake 8/4/2014

This past weekend, I restocked the freezer (and my tummy) with three of my four ... No, it's five. Or six. No, .... Anyway, some of my favorite breads.

First, Greenstein's Jewish Sour Rye:

I call this "Greenstein's Jewish Sour Rye," but it has been modified little by little. A few years ago, I converted Greenstein's volume-based recipe to weights. I use medium rye and whole rye rather than white rye. I use bread flour rather than first clear flour. I bake at 460 for 15 minutes, then 440 for 20-25 minutes rather than at 375 dF. This gives a darker crust which, while not traditional, I prefer. The bread is altogether tastier with these modifications but still has the character of Jewish Sour Rye. 

The formula can be found at Jewish Sour Rye

This bread is very good for the usual sandwiches, but also toasted dark and buttered, and it is fabulous for grilled cheese sandwiches. 

Next, a couple boules of my San Francisco-style Sourdough with 30% whole wheat flour:

The formula can be found at San Francisco-style Sourdough Bread with increased whole wheat flour

And, then, a couple large bâtards of Hamelman's Pain au Levain with Whole Wheat Flour:

These cooled with very crackly crusts. It's a really delicious and versatile bread.

A good baking weekend!

Happy Baking!

David

 

Comments

hanseata's picture
hanseata

Those would be some of my favorite breads, too!

Happy Baking,

Karin

dmsnyder's picture
dmsnyder

David

dabrownman's picture
dabrownman

Very impressive indeed.  Love that color on the Jewish Sour Rye. Bet they all taste great.  Well Done and

Happy  Baking

dmsnyder's picture
dmsnyder

David

PMcCool's picture
PMcCool

What a treat!

Paul

dmsnyder's picture
dmsnyder

David

Kiseger's picture
Kiseger

As always!  Beautiful loaves, must be delicious!  Thanks for your post, now I feel like skiving off work to go home and try to make some of these!

bakingbadly's picture
bakingbadly

B-E-A-U-T-iful. Love them's dark crust!

Thanks for the inspiring post.

Zita

Mebake's picture
Mebake

They are all beautiful breads. Thanks for continuing to share and inspire, David.

I can't get over how your scores open up so neatly. It takes years, and you have that under your belt.

Khalid

dmsnyder's picture
dmsnyder

I appreciate your kind words.

David

varda's picture
varda

Beautiful as always.   And a lot of bread for a weekend bake.  -Varda.  

dmsnyder's picture
dmsnyder

As I say to my wife, "Why would I make ugly bread?"

As for the quantity, I might have gotten carried away. But once I had 2 (mostly) wheat starters and 800 g of ripe rye sour, all impatiently tapping their feet (or whatever sours do when they are impatient), what could I do?

Ripe and rarin' to go make some bread rye sour

David

FlourChild's picture
FlourChild

Beautiful Loaves!  Your bread has a signature look and style, I knew from the picture whose bread it was.  I especially love the large, chubby batards, what a pleasing shape. Hamelman's pain au levain, is a favorite, made it myself last weekend :)

dmsnyder's picture
dmsnyder

David

edroid's picture
edroid

A tour de force of baking skill! Beautiful! 

Ed

dmsnyder's picture
dmsnyder
CAphyl's picture
CAphyl

The loaves look wonderful.  I wish I could make the sourdough with 30% ww right now!  Love the crackly crusts on the pain de levain as well.  There are just so many breads to bake.  Thanks for sharing.  Best,  Phyllis

dmsnyder's picture
dmsnyder

David

Tahoe dough's picture
Tahoe dough

I want pretty bread too!!

I'm having the same issue with loaves splitting lengthwise down top-side of loaf, below the top that I made scores in (the scores I make just squish back together and are barely visible). I've tried many things adjusting for altitude - keeping dough wetter, adding steaming water while baking, etc. my attempts have been in loaf pans (per the recipe). Any advice? 

dmsnyder's picture
dmsnyder

I'm not sure I understand your question. Are you getting a "floating crust," that is a large air pocket just under the upper crust of your loaf pans?

What kind of bread are you making? Your recipe might help us understand, as would photos of your problem. 

I suggest you post your problem as a new topic to get more helpful input, rather than posting in this blog entry.

David