trailrunner's blog

Still same formula and times. I did one extra set of folds to develop the gluten even further because of Semola. I also proofed them a full hour before baking. I also took Kendalm’s advice on shaping and am well- pleased with the improvements on that “ score” which is also better. Better color which has always been good but really love this bake. Better grigne throughout scoring. 

Everything the exact same just added more Semola Rimacinata . Incredible crackling out of the oven. Gorgeous grine. Crumb shot in a bit. 

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 Not quite as open with the increased Semola but given the incredible flavor and crust I’ll take it. 

Well batch 4 and I couldn’t be happier. Snap crackle pop! Gorgeous color crust and grine all along the slash. I’m using a single edge razor blade and being intentional instead of the fraidy cat I used to be. It’s also making sure to not let these loaves proof longer than 45 min.

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Incredible crumb . I’m using my stored YW starter not even building a levain. Can’t believe how great these are coming out. 

 Added crumb shot. A tiny compressed place at top where lid caught when I peaked at before putting in oven😩 have to stop peaking! Taste and fragrance are rich and a deep almost chocolate fragrance. Eating it with butter. Could use a bit more salt. Crumb is like a moist cake very pleasant and not gummy at all. No sour present. Very pleased. 

https://www.thefreshloaf.com/node/70103/13%E2%80%9D-pullman-rye-yw-levains

previous bake 86% rye

Thick slices of Cabot cheddar , buttered Challah and a 100 yr old iron skillet. Nothing could surpass the flavor and fragrance. 

Same old same old. Only new thing is using sweetened 1/2 and 1/2 on the dough pre bake. I love the flavor rather than the egg yolk wash. 

Edited to add : I think my bread is trying to tell me something!!! Huge!!!  Unprecedented! Amazing! Ok enough. No egg wash. I can’t tolerate the smell after having Covid 😩😬. Fragrance and powerful growth . Same flour as I brought it with me as well as the YW so everything is the same. Will bake it probably one more time in 2 weeks. Keep ya posted. 

 There are pictures in this thread of the YW and levains 

https://www.thefreshloaf.com/node/70160/yw-challah#comment-505885 

 The crumb is very much like the Hokkaido bread!!! Wow that 10 min intensive mix really worked. So tender and light and so fragrant. Amazing bread

Bennie started it with his lemon love! This is a mixed up  crust with YW SD whole wheat and a bit of T65 and the rest AP. Toppings are mozzarella and Parmesan and black olive tapenade with pepperoni and homemade sauce. 

I had mentioned previously about converting my Challah recipe that I have been making since the mid ‘70’s to YW. I posted pics of the Apple/Raisin YW that I used on the YW topic . . Freshly fed and fermented it did an outstanding job. The fragrance is intoxicating. Crumb shot in a bit.