The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

CAphyl's SD Variation

salma's picture
salma

CAphyl's SD Variation

I have now made this bread about 4 or 5 times.  The first two i replaced some flour with w/w and rye.  The bread came out good but a little dense.  The last two times i almost stayed with the recipe except, added 30g flax, 25g chia and 40g sunflower seeds and about 20g additional water.  Everyone raved about these two bakes, including people who have eaten many of my breads, commenting that this was one of my best.  I plan to bake two more times before the end of the year.  The recipe is quite simple even though it takes a long time to get to the finished product and well worth the time!  

I wish i could do a better job with the pictures.  I cannot even turn them over!  Below are two different attempts.  The first one was baked yesterday.  The second picture, baked three days ago and i forgot to lower the temperature from 500d covered, so it baked also at 500d uncovered and therefore it charred but was still great inside.

 

Comments

nmygarden's picture
nmygarden

Regardless the perspective! Love your rack, but at first glance upside down, it looked like a metal monster was about to bite into your loaf!

Great baking!

Cathy

salma's picture
salma

you made me laugh out loud.  It sure does look like the teeth of the rack ready to bite!