The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Light Rye from Illebrod 'Sourdough' book

not.a.crumb.left's picture
not.a.crumb.left

Light Rye from Illebrod 'Sourdough' book

We have visitor's from London and they wanted to take some bread home so quickly made this

bread...

I pre-mixed the flour with salt the night before and put it into 10C wine cooler until 6AM when I just took it out and added 12 hour leaven via Rubaud. I have found that the pre-mix works on many formulas apart from the Champlain as long as I keep the dough coldish.....

After mixing in the leaven I warmed up dough for 4 hours in the proofer at 80F. Then pre-shape, 30 min bench rest final shaping and back in the wine cooler when we went for a walk for 5 hours...and then baked when back home from a walk in drizzly autumn weather....

Barney looks like he's been to Mars!  :D Kat

Comments

DesigningWoman's picture
DesigningWoman

Those are beautiful, as always. Enjoy them! Barney certainly looks ready to do so ☺

Carole 

not.a.crumb.left's picture
not.a.crumb.left

and I had to bake two more in the end as we managed to eat so much that they would not have had enough to take with them....It is quite amazing to see how we all improve as bakers and something that would need a whole day of baking can now be done with a bit more flexibility....It made me think of Trevor saying in his book, "Don't let the dough' run your day and well for some time it did....but now knowing a bit more combined with a little bit more confidence as well as being a bit less precious does seem to do the trick on some days at least....

Happy Baking...Kat

DesigningWoman's picture
DesigningWoman

For the longest time I was terrified by my starter and its feeding schedule and breathed a huge sigh of relief when I could finally just put it in the fridge, feeding and refreshing once a week or less.

Then I had to learn the same thing with levains, and that if it was ready before I was, I could just plunk it in the fridge until needed.

The big thing was learning about my french flours, which drink less than North American ones, and don't do well with long room temperature ferments. So now I don't look for high-hydration formulae, and I don't bulk for a long time, unless I retard. 

I would never have attempted that choco-orange 1.2.3 without all of the learning and support that can be gotten here.

Still lots and lots to learn, but at least now I don't have my heart in my mouth from mixing to baking ☺