Mid-week bake for friends
Friends asked me to bake for them so I made a Tartine Style Country from Trevor on the right and for the first time tried a 'Light Rye' from Martin Field's book Sourdough on the left....
Sadly, no crumb as Barney and I delivered the loaves in my new bag which was a bday present from a friend and used it for the first time..ha, ha....
Then I thought, I just up the rye and baked a 200g rye and 300g strong white bread flour loaf today...
It did turn out less dense than I thought and tastes great! Reminds me actually a lot of some German breads!!!
I used my normal 100% hydration refreshed starter and AL was about 4 hours at 22C room temp.
Added leaven first, 30 min rest and then added salt with some water....bulk was approx. 4 hours/30% rise at 75F, bench rest 30 min and then 1 1/2 hour room temp proofing before baking....I put the baskets on top of the Rofco as it was nice and warm....
Comments
Lovely loaves and I'm sure the rye/bread flour combo was delicious. There's just one thing......that bottom photo....I swear I can see a face in the crust. The two lines of darker caramelization at the edge of the score and the lighter areas just under them look like brows and eyes. The dark line below and centered between them - the shadow under a nose. It's just plain spooky. I swear I always pour the hooch off my starter down the drain...wouldn't think of taking a sip of it. If it happens again you might be thinking about an exorcism for the oven. ; < )
I can see the face too now...that is soo funny but I don't mind as a friendly face! Happy Baking! Kat
mid-week, can I be your friend too? They look great!
Maybe you can turn that bag into an apron. Years and years ago my Mother-in-law gave me a kitchen apron stamped "Edgar Degas Atelier". Which now is pretty funny for a baker to have an apron that says "degas" on it.
alan
et merci beaucoup! I must ask my friend where she got the bag and maybe they also do aprons.....I was so self-conscious to use the bag as a bit like wearing a badge and only loaves that I am happy with are delivered in that bag...There is a guy in London who delivers his bread with a bike...whereas our bread is delivered by foot with Barney....
I also saw your comment about Semolina and with the looming 123 bake anniversary that might be my next bake and pondering about that at the moment....Any good formulas with Semolina, please send them my way.... Kat p.s. Tartine 1 book has a really nice one with Sesame seeds and fennel....
Well, Kat, now you've done it. I've never baked a 123 before, although that may change next week. But these two certainly seem to fit the bill of what you are looking for.
Here is a link to a truly fabulous semolina bread with golden raisins, fennel seeds and toasted pine nuts.
And another link to one of my go to favorites - a sesame semolina done as a fun batard as well as my standard baguettes.
Keep in mind that my kitchen maintains a year round temperature of 78dF - 79dF, so you would probably want to make adjustments to bulk rise time.
When I lived in Portland Oregon, which if it is known for anything it is as the legitimate micro-brew capital of the world and having a serious coffee culture. There was an enterprising young chap who would roast coffee beans overnight and then deliver them in the dark of night to clients' front porches via his bicycle. Courier Coffee, and now they have a storefront and commercial accounts for years.
I think I might go with the sesame semolina and I like also very much the idea of the rye starter and might use my light rye flour for that which is always a little bit in my normal starter......I might also try this with the sesame and another one with poppy seeds....oh this will be a fun community bake and I know you cannot resist a challenge......:D
p.s. courier coffee sounds fantastic!