The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mountain Oat Rye (Poland)

isand66's picture
isand66

Mountain Oat Rye (Poland)

This is the fourth recipe I have been asked to test from the upcoming Rye Bread baking book by Stan Ginsberg.  This one was much different than the first three.  It ended up being pretty simple to make and the final bread had a very tender crumb and soft crust with a nice mild tang to it.

Closeup

Crumb1

CrumbCloseup

This is definitely one I would make again.

I also baked my second attempt at the Sprouted Wheat Pain Au Levain from Peter Reinhart's new book "Bread Revolution".  I am really enjoying reading the book so far but unfortunately my first two attempts at this recipe did not come out correctly.  I am using my own sprouted flour and I think I didn't let the sprouted berries dry enough which could have an effect on the final outcome of my dough.

The first attempt I let the dough over-proof and it had no oven rise and ended up being a door stop.  The second attempt below I thought I proofed it correctly but it may have been under-proofed.  It still had no oven rise to speak of and ended up with a very gummy crumb.  Both attempts were not really edible.  Once I stock up on some more wheat berries I will give this another go and hope for better results.

Main1

Crumb

Stay tuned for the next 2 recipes from the Rye book soon.

 

 

 

 

 

 

 

Comments

Paddyscake's picture
Paddyscake

The Mountain Oat Rye looks great. What's your 2nd loaf to make?

isand66's picture
isand66

Thanks.  I posted about the Beer Caraway bread earlier in the week.

Regards

Ian

 

dabrownman's picture
dabrownman

Sprout grains are tricky for sure.  It takes a while to figure them out.  Lucy came up with a 100% Kamut SD with 13% spouted Kamut.  It is pretty slack at 88% hydration which is surprising,  Will have to see how it looks after the next stretch and fold and then basket it up for an 18 retard.  Kamut is pretty slack anyway and with the sprouted flour ....?

Good luck with the sprouts and rye bakes

isand66's picture
isand66

Thanks DA.

Any idea why the Sprouted WW would be so gummy?  It was inedible and had to be tossed.  I'm off today to buy some more WW berries to try again.

Look forward to Lucy's next creation.

Regards,
Ian

CAphyl's picture
CAphyl

Ian:  Really looking forward to seeing the book when it comes out.  You have definitely created interest in it with your posts. I am glad to hear that an excellent baker like you still has some less than perfect bakes....I do as well.  I am always trying new things, and some work, and some don't.  This sourdough baking is an art and a science and sometimes things don't go so well.  The heat and humidity in the kitchen really make a difference.  When I was baking recently in my hometown of Milwaukee, I had excellent results.  Doing the same things back home in my California kitchen, I had entirely different results (not bad, just different).  Baking in the UK is another story as well. We are going to a friend's house for dinner tonight, so I am making them a loaf...fingers crossed it is good.  I baked one this morning for my husband for lunch, and it seems OK.  Good luck with the other recipes from the book and please keep posting.  Best,  Phyllis

isand66's picture
isand66

Thanks Phyllis.  I think this book is going to be well worth buying once it is released next year.  So many interesting recipes already with more to come.

I wish I could say all of my bakes were perfect, but as you said SD baking is not all science.  This new technique with the sprouted grains is a little tricky but even though the loaf came out gummy it tasted amazing for a 100% whole wheat loaf, like nothing I have tasted before.  This book is worth buying as well.  I have only ready part of it so far but I have skimmed most of it and there are a ton of interesting recipes and new techniques to explore.  This opens up so many other creative ways to bake which I am looking forward to.  I'm on my way to the store to buy some more wheat berries to sprout and give it another try.

Regards,
Ian

bakingbadly's picture
bakingbadly

With enough patience and practice, you'll master breads with sprouted grains, I'm sure. Keep up the good work! (I'll follow your footsteps as soon as I have access to wheat berries at an affordable price.)

All the best,

Zita