Bröterich's blog

I made one bread according to Forkish's recipe (half the amount of flour, water, etc. that is listed in the book).

I made this before using Eric's instructions here: https://breadtopia.com/couronne-bread-ring/

Today I used a recipe and method according to Eric Kayser. I think it's this book  (The Larousse Book of Bread ). The method is somewhat different but the result nonetheless appealing.

Tom

According to the the Larousse Book of Bread. A mixture of white bread and rye flour, liquid levain (100% hydration rye sourdough starter) and dry yeast. I was quite pleased with the looks and the bread has a very pleasant taste. The rye component is clearly present but not overwhelming and a fine crust.

Overnight Country Brown — Happy Easter

Tom

I found this at the well known German bread blog “Plötzblog”. These are little buns with a high rye content common to Southern Tyrol. This is my translation of the German recipe: https://www.ploetzblog.de/2019/03/23/vinschgauer-paarlen/

Typical for this author he uses very precise measurements and specific temperatures.

Levain:

Starter 16 g

Ryeflour (German type 997) 80g

Water 80 g @ 50°C

Salt 1.6 g

I coped this from the Breadtopia website (https://breadtopia.com/brie-flower-bread-rolls/).

I am very impressed with the outcome. The was this morning's bake:

dmsnyder's recent blog entry "San Joaquin sourdough two ways" (http://www.thefreshloaf.com/node/53813/san-joaquin-sourdough-two-ways) piqued my interest.

I've been baking this traditional sourdough for quite a while now.

The method is described here:

http://breadtopia.com/whole-grain-sourdough/

I changed it by using rye sourdough starter rather than wheat as called for in the description, and because I was a little low on whole wheat flour this particular bread has a higher proportion of spelt.

I tried to recreate this nearly 100% rye bread according to the well known German bread blogger "brotdoc".

For a description, see here: https://brotdoc.com/?s=Poal

You can use the English translation of the website.

I modified the method somewhat, didn't use a machine to knead the bread, didn't have fresh yeast, and used a cloche to bake it. It turned out alright. The crumb is pretty dense and a day after baking is still very moist. It is close to the German tradition, however, as I remember it.

Tom

Followed the recipe, except I used rye sourdough starter.

The beets came from our garden. The taste is superb, the crumb retains nice moisture.