The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First Bake With This Year's CSA Grain Harvest Share

Cedarmountain's picture
Cedarmountain

First Bake With This Year's CSA Grain Harvest Share

My first bake with this year's organic grain harvest CSA share from Cedar Isle Farm - an Oat Rye Sourdough - sprouted oats and rye, rolled oats/cracked flax soaker, sifted bran and sesame seed coating.  

 

 

 

 

 

 

 

 

 

 

 

Comments

Angelica Nelson's picture
Angelica Nelson

I love the spiral cut of this and the ingredients, I can almost taste them!

Cedarmountain's picture
Cedarmountain

Thanks Angelica, the spiral cut seems to let the boule open up nicely so it's something I have been using lately. 

 

Benito's picture
Benito

Wow that is a stunner.  Love the scoring and the crumb.

Benny

Cedarmountain's picture
Cedarmountain

Thanks Benny

 

isand66's picture
isand66

Nice to see you posting again.  Your bread looks stunning and the crumb is as good as it gets. How long did it take the oats to sprout?  I have not tried doing that with oats yet and sounds like it's worth it.

Best regards,

Ian

Cedarmountain's picture
Cedarmountain

Hi Ian, been away from TFL for awhile but still baking, thanks for having a look at my post and your kind comments.  The hull-less oats sprouted in less than 48 hour at room temperature; the rye berries sprouted almost overnight. I hope all is well with you and your family, will watch for your post of some sort of delicious sprouted bread.

Regards,
David

ifs201's picture
ifs201

Absolutely stunning and looks yummy too!

Cedarmountain's picture
Cedarmountain

Thank you ifs201

Bread1965's picture
Bread1965

It's the blisters along the top of the spiral that make this a stand out for me. Very well done!!

Cedarmountain's picture
Cedarmountain

There are some that might consider the blisters a defect...glad you like them!

Elsie_iu's picture
Elsie_iu

I like the light sesame seed coating too :)

Cedarmountain's picture
Cedarmountain

Thanks Elsie, the light sesame coating is also something I really like too!  On another note,  I was thinking about you last weekend, was trying my hand at making some rou jia mo and was wondering if you might have a dough recipe and some tips for preparing the buns?  The ones I made were just ok, not too bad but a little chewier than the ones I have eaten at some of the places around here.  I appreciate China has many, many, rich and diverse regional cuisines but I think I could spend a lot of time exploring Xi-an food!

 
albacore's picture
albacore

The bat and the spiral boule! Did you score the boule on a turntable?

Lance

Cedarmountain's picture
Cedarmountain

Thanks Lance, the turntable is actually a pretty good idea, maybe a lazy susan or potter's wheel!  I scored the boule after transfering the cold-proofed loaf from the banneton onto a piece of parchment paper; rotated the loaf on the parchment paper while making the cut, seems to work best for me.

albacore's picture
albacore

Well, we got a Lazy Susan as a wedding present (34 years ago!). Still in use - for icing cakes and doing the occasional spiral score. Time to try the latter again I think, inspired by Cedarmountain.

Who was Susan, anyway?

Lance

leslieruf's picture
leslieruf

Your bakes are always gorgeous, they have always inspired me.  Just need to find some more energy!

Happy baking cedar mountain

Leslie

Cedarmountain's picture
Cedarmountain

You are very kind Leslie and I feel the same way about your bakes, your inquisitive nature and beautiful breads make me smile, thanks!

Cellarvie's picture
Cellarvie

Oh my!  Pass the butter, irresitable.