Today's bake: Slow-Baked Finnish Rye Jalkuunileipa (Finland)
Source: The Rye Baker by Stanley Ginsberg
Notes: I scaled Stanley's recipe to make 2 small loaves instead of single larger one.
From - 1 @ TDW: 1.383kg Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM
To - 2 @ TDW: 1.210kg Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
Substitutions: None
Today's bake: Honeyed Spelt and Oat Levain
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Notes:
Substitutions: None
Today's bake: Sauerland Black Bread - Sauerlander Schwarzbrot (Germany)
Source: The Rye Baker by Stanley Ginsberg
Notes:
Substitutions: None
Today's bake: Ukrainian Black Bread - Chornyy Khlib
Source: The Ukrainian Classic Kitchen - Olga Drozd
https://www.ukrainianclassickitchen.ca/index.php?topic=1255.0%20%20%20by%20Olga%20Drozd
Today's bake: Jalapeño Cheese Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note: Use baking sheets to catch the inevitable melted cheese.
Substitutions: Substituted Bloody Butcher Corn for Corn Meal.
Today's bake: Taralli Pugliesi - Italy
Source: insidetherustickitchen.com - Emily Kemp
Note: Modified the mix times to utilize a processor (FP).
Substitutions: AP flour for 00
Today's bake: Benny's SD Hokkaido Milk Bread w/Walnut, Sesame and Poppy Seed & Whole Spelt - Plant Based Version
Note: Increased TDW to1665g from 950g, Pan to 15.75x4x4 from 9x4x4, Water % to 20.4% from 15.4%
