Getting closer - timing and temps on the new oven are more sense with each bake. For benny (coz I am sure he will ask), this is 33% Canadian khorasan T55 against 66% French T65. I am really happy with the crumb today. Burst is improving but still not quite the ticket ... but close !
I’ve made these before based on Bourke Street Bakery’s Spiced Fruit loaf but this time, I soaked the dried fruit in Grand Marnier. Yum!
Makes 3 loaves
INGREDIENTS
Snockered Fruit
150 dried cranberries
60 golden raisins (sultanas)
60 g Thompson Raisins
50 g Grand Marnier
Main dough
770 g strong baker’s unbleached flour
110 g freshly milled Durum flour
50 g freshly ground flax
620 g filtered water
40 g plain yogurt
Round #2 of experimenting with "Skipping the Bulk Ferment" step.
Recap:
The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.
Requirements
I was working a lot this week and didn't have time to bake since the "sweet" bread on Monday. So yesterday while getting ready for a rye bake I went looking for a bread recipe using discard - since I had quite a lot of that stuff stored in the fridge. And I wanted it to be really quick, so not really leavened with sourdough or yeast - hence, I started searching for flatbreads. And this is the recipe that caught my eye: https://peckham.kitchen/chef-notes/2020/10/7/sourdough-discard-flatbreads
I've been wanting to learn some rye baking, and the latest community bake seems like a good way to start. I plan to begin with one of the recommended deli style ryes, with less than 40% rye, where gluten development is still feasible, and then try one of the denser European rye loaves I've been looking at in Daniel Leaders Living Bread (Josef Hinkel's Roggenmischteig/Mehrkornbrot, or Schwarzbrot (both require a stale rye bread soaker)), that range from 60-100% rye.
The photos of Benny's Babka had me salivating, so I had to try it out.
http://www.thefreshloaf.com/node/66555/cranberry-orange-walnut-sourdough-babka
This is my first bake of rye at this percentage, prior to this I have only used 5-10% in my sourdough breads. I’ve followed Eric’s original recipe but followed Dan’s procedure building the gluten before adding the levain, salt and holdout water.
The crust is soft after it cools and will slice better the next day. If you need bread that will stand a few days, this mix is good for mailing across the country. Sealed in a plastic bag after cooling, this rye will be great 4-5 days later and freezes very well.
For one loaf
Two sourdoughs diverged in a bowl, and I... well, I baked them both.
My Community Bake and tribute and acknowlegement to Eric Hanner . i made my first post on June 10 2009 and received nice replys from Sylvia H,.dmsnyder. marni, ehanner, ques2008 and fellow Aussie Shiao Ping who told me she had just joined TFL recently herself. Eric was always replying to posts and gave great encouragement not only to me but to most posts and made everyone feel very welcome.
