Sourdough Hummus Rye - can't live on bread alone, especially on birthdays and anniversary
Sending this to Yeastspotting .
First the bread, then we'll talk about cakes, sinful delicious cakes...
I love hummus, delicious, healthy and so easy to make. I don't really follow any specific recipes, but there are many good ones online - just trust me, go heavy on garlic, very heavy!
This last batch was really tasty, so I decided to make a rye sourdough with it. I want the hummus flavor to shine through, so there is a lot in the dough, along with some roasted sesame seeds to complement the flavor. The shaping method is again from this video site: http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-lesFormesEnVideo/17.LeCharleston.html 
whole rye, 57g
rye starter (100%), 6g
1. Mix and let rise 12-16hours.
- final dough
bread flour, 340g
roasted sesame, 40g
2. Mix everything except for salt & sesame seeds, autolyse for 20 to 60min, add salt, mix @ medium speed for 3-4 min until gluten starts to develope. Add sesame, mix @ slow speed until evenly distributed.
3. Bulk rise at room temp (~75F) for about 2.5hrs. S&F at 30, 60, 90min.
4. Shape as following: http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-lesFormesEnVideo/17.LeCharleston.html 
5. Proof bottom up in basket, put in fridge overnight right away. Take out from fridge next morning to keep proofing until it springs back slowly when pressed, about 30min for me and my July TX kitchen.
6. Bake at 450F with steam for the first 15min, lower the temperature to 430F, keep baking for 30 to 35min.
To my satisfaction, hummus flavor is very obvious, and sesame seeds make the loaf so fragrant. Oh yeah, crumb is very open for a rye bread loaded with stuff.
Didn't last long...
This past Sat (7/30) was my birthday, and 6th anniversary. It's the year of "iron", I got cast iron pots as gifts, aren't they pretty?
Made a white chocolate opera cake as our celebration cake, the "chain" decoration on top was my desperate attempt to relate to the "iron" theme. :P
My recipe is loosely based on this one here: http://andreasrecipes.com/2008/05/28/the-daring-bakers-make-opera-cake/ 
It takes quite a few steps and components to finish, but if you divide the work into a few days, it's not so bad.
Since about a year ago I joined the Daring Bakers challenge, it's been a great journey to broaden my baking horizon. This beautiful Frasier was done in July.
Finally, some creamy desserts in case there isn't enough sugar, butter, and cream in our system.
Pumpkin Creme Brulee