It was 25% organic white whole wheat and 5% stoneground organic whole rye, with 70% bread flour. And 1.2.3, bien sûr! I can't wait to get some spelt. But I have to go to the local "health food" store. We have a terrific organic-only store in New Haven but it's on the other side of the city, so I need a day with some free time!
That bread tasted so wonderful! My wife said it was the best bread I ever baked. But I'm starting to wonder about my wife's reliability as a witness. Every bread I bake now is the best I ever baked. Here's a picture of yesterday's bake, Castaway Ciabatta:
Castaway Ciabatta
This bread too, so she said, was the best I ever baked. It was good enough that with friends we managed to make the whole thing disappear before I got my camera out for a crumb photo! It was high hydration, 78%, with a similar mix of whole wheat and rye along with bread flour, and contained the castoffs from my previous levain refreshments. I baked it under a big cover and the crust was lovely and light.
I see you have made a gorgeous vegetarian biryani! I love biryani, and everything Indian cuisine. I applaud your resourcefulness in making this dish. I agree that in cooking, unlike in bread baking, you have to use what you have at hand. I'm not a fan of following a recipe to the letter, unless you happen to have all the ingredients already in stock.
Une question: des blettes, ils sont swiss chard ou beets?
I like it!
Mmmm, this crumb tells me "eat me"!
Bravo!
Was your dough 30% WW and 70% Bread flour?
Flo
Yo, Flo!
Hi Flo!
I wrote that bread up on the following thread, (look toward the bottom for a big golden boule).
http://www.thefreshloaf.com/node/8638/big-holes
It was 25% organic white whole wheat and 5% stoneground organic whole rye, with 70% bread flour. And 1.2.3, bien sûr! I can't wait to get some spelt. But I have to go to the local "health food" store. We have a terrific organic-only store in New Haven but it's on the other side of the city, so I need a day with some free time!
That bread tasted so wonderful! My wife said it was the best bread I ever baked. But I'm starting to wonder about my wife's reliability as a witness. Every bread I bake now is the best I ever baked. Here's a picture of yesterday's bake, Castaway Ciabatta:
Castaway Ciabatta
This bread too, so she said, was the best I ever baked. It was good enough that with friends we managed to make the whole thing disappear before I got my camera out for a crumb photo! It was high hydration, 78%, with a similar mix of whole wheat and rye along with bread flour, and contained the castoffs from my previous levain refreshments. I baked it under a big cover and the crust was lovely and light.
I see you have made a gorgeous vegetarian biryani! I love biryani, and everything Indian cuisine. I applaud your resourcefulness in making this dish. I agree that in cooking, unlike in bread baking, you have to use what you have at hand. I'm not a fan of following a recipe to the letter, unless you happen to have all the ingredients already in stock.
Une question: des blettes, ils sont swiss chard ou beets?
Merci,
Soundman (David)