Is the rye baker by Stanley Ginsberg a must have book if youve found yourself falling in love with long slow rye sourdoughs> or are there better books out there?
Hi all, this is my first post after my introduction. Apologies in advance if this has been asked elsewhere, I’ve looked but not found.
This question is in fact the reason I decided to join this forum.
Ive read topics from people requesting that their loaves are diagnosed, and I have seen some amazing replies. To me it is baffling that so much detail can be analyzed simply by looking at the crumb.
I wish to be able to carry out such diagnostics on my own, so I therefore ask for some guidance.
What does one look for to see whether, for example,:
...after lurking for a few months.
I’m a Swede in his early forties, now living in Jakarta, Indonesia. I’ve always been obsesssd with bread. The ‘eating it’ part at least. Since about a year I’ve been getting more and more into the making of it.
I’m fairly at home home in the kitchen. Even worked a few years as a chef in the UK in my youth.
This is a white sourdough, 70% hydration with Shipton Mill white flour.
All these loaves went in my Rofco B40 at the same time (270c dropped to 200c for 35mins), with steam.
As you can see, only one of the loaves seems to have developed half decent ears, whereas the rest have either barely done it or failed miserably. One of them is flat.
Where am I going wrong??
I have been eyeing this recipe for a long time. I finally screwed up the courage to bake it this weekend...and wow, what a spectacular result. I followed the original recipe with one exception; I omitted the commercial yeast, and added 90 minutes to the bulk fermentation time.
love this recipe but.. seems like it comes out with a lower profile, maybe 2 inches tall at center. When it says ‘shape into final shape’ I did not reshape, just moved loaves to tray since they had a great shape. Do I need to resape again to get them to rise again? Also, at which rise do you use a lame to score? I also only have a sheet pan to cook on, any suggestions to get a taller loaf would be appreciated. thanks for sharing this recipe, it is making me a better bread baker and confident to try more bread recipes.