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I asked my wife to buy me a few bannetons for Hanuka and she bought me enough to start a bakery :).

The first one I used was a square shape.  I at first was going to use the square one and a batard shape but after dividing the dough realized I needed to use all of it to fill the square version.  After combining the two dough's together I probably degassed them a little too much which resulted in a tighter crumb than expected.

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

Szép fotók sütéseimről.

Szép fotók sütéseimről.

                                                            Szánter blogja!

Yesterday we were looking after three of four grandchildren because my daughter and son in law and the oldest grandson were involved in "International Water Count" of birds which always takes place mid January practically worldwide.

I decided to involve my eleven and half year old granddaughter into baking and she was also very keen on baking. She is an incredible girl playing trumpet and riding horses. We made two loaves of bread and three baguettes. The boules were baked in wood fired oven while baguettes were baked in electric steam oven.

Hi all

Lucy finally got back to her German roots and came up with a rye bread that reminds her of home.  It is 70% whole grain rye and 30 % sprouted red and white wheat.  It had a bit of red malt, some barley malt syrup and some Deschutes Black Butte Porter for some of the liquid to bring out a dark color.

Does rugbrod, or Danish rye bread, rings the bell for you? You might have tasted it in an open-faced Danish sandwich, served with herring, cured salmon, ground liver or smoked cheese. The bread is dense and dark and substantial -- something a piece of our usual smooth white or whole-wheat bread can't hold up against the richly-flavored goodies on top.

Second bake is for a weekend visit to some friends.

This is a sourdough loaf made using Reinhart's BBA recipe as the foundation, this time with KAF BF (15 oz), Gold Medal AP flour (4 oz), and a bit of rye flour (1.25 oz). I used 10 oz of firm starter ... I didn't measure the flour or water, but I'd estimate it was mixed to 70% hydration or so ... also I used the Gold Medal flour to build the starter.