If you love to bake rye sourdough, or, like me, are intimidated by it and need a kick in the pants to help you overcome that, you should enter BreadBaking Day #3. Come on, you know you want to...
I made this rye-ww sourdough, and it was actually fun.
Susanfnp
So for the second time this summer, I moved this past weekend. I decided to given my oven a test run just to get a feel for it. First, I baked a bunch of 75% hydration rustic loaves with ~20% whole wheat. The dough was built on a 12 hr poolish. I usually don't use such a high percent of whole wheat flour and as a result the bread tasted a bit earthier than mine usual pain sur poolish. Oven performed well; it only got up to 450F, which was just enough.
This was a sourdough w/ a half a teaspoon of instant yeast thrown in. About... 65% hydration with about 40% of the flour semolina. It turned out pretty good.
I've been meaning to mention that I have been using the Steam Maker Bread Kit when I bake something like this.I haven't been making bread much lately so I decided to start again with pizza dough. I didn't have the time to let it rise as much as I wanted but it came out really well regardless. The dough was much slacker than I have done in the past and that's why it turned out so wonderfully this time.
Rising dough:
Ready to form crusts:
Just another lot of photos of my baking. :)
Below is a batch made from a poolish I made around 9pm last night and then fermented on the counter (at around 10-13 degrees celcius most of the night) until around 11am today.
Just a simple mix of approx 750g sifted wholewheat (wholemeal) flour, water, salt and 1/4 teaspoon of yeast. (with gluten flour added)
Then this morning, I added around 750g fine durum semolin. about 70-100g unbleached white flour, salt, 1 teaspoon of yeast, 1/3 cup rice bran oil and about 2 cups of butter milk.
