Resurrection Bread
This is a second try based on James Morton's Revival Bread from Brilliant Bread. This is bread made with 30% old bread soaker. I made it exactly as specified once before, and was disappointed, but always wanted to give it another try.
A couple of weeks ago I made Hamelman's 70% rye with coarse rye meal and it was an inedible disaster, so I cut it up in chunks and froze them.
I'm calling my version Resurrection Bread because I can never remember the name of the recipe correctly :-). Morton says:
<blockquote>I call it Revival Bread because it has connotations of hope, and because my girlfriend wouldn't let me call it Jesus Bread. Another name I like is Frugal Bread, but maybe Compost Bread describes it best.</blockquote>
I made some changes:
- Increased the water to 70% (from 60%)
- Increased the salt to .2% (from .12%)
- Did an overnight bulk ferment at room temperature with 1/4 tsp yeast instead of 2-3 hours with 7 g of yeast
I'm pleased with it - fairly moist, nice crust, surprisingly sweet, which I assume is due to the double caramelization of two bakes (the original bread and this one.).
