Leader's Polish Rye and Mushroom Foccacia
To celebrate the salmon run here in Vancouver, my hubby and I went to the Steveston Fish Wharf to get the delicious goodies. We also got a bag of fresh dill from a farm on our way home. Then my hubby made gravlax, one of our favorite ways to enjoy this great fish. When he unveiled the gravlax a few days later, I said "time to make bread" and I asked him what does he like to have. He said that gravlax is supposed to go with rye bread. I haven't really made rye sourdough since I started making bread last year, so I went through all the rye sourdough recipes that I have on hand, and picked Leader's Polish Cottage Rye.
This bread receives rave reviews on this forum. However, I was quite nervous making this bread as people have commented on some challenges handling the dough. One even referred the dough to a "spreading mass" (can't remember who said that) and the image of this "spreading mass" had been haunting me during the whole process. (by the way, it was indeed a spreading mass)
I finished the baking at night while my hubby was in bed. When I woke up in the morning, he said "the bread is amazing". That was music to my ear!
The bread came out so beautifully that I made another one the next day and gave it to my German friend. She has mentioned having difficulties finding good bread in Vancouver. When she took a look at the rye bread, she said I have made her day. (previously I gave her a loaf of Hamelman's Pain Au Levain and she really enjoyed it) What a comment. Thanks Daniel for such a fantastic recipe.
A while ago, I also made the mushroom foccacia from Leader. Though I mistakenly used the altamura bread recipe for this foccacia (and used my regular starter instead of semolina starter), the bread turned out great. Another recipe to keep!