Last week I made a yeast water brick probably due to trying too much for a first loaf by using a yeast water preferment and incorporating a steel cut oat porridge plus misreading the gluten development and the final proof, it just wasn't my day.
This week's bake is a redo of last week's bake, 70% rye sour with sunflower seeds.
I'm not really sure if i did better, worse or the same than last week's bake. I think i did ever so slightly better. I definitely like the look of this loaf better.
I kept the formula and method the same, i just upped the proofing and baking time.
I weighed the water that filled the tin, divided by 1.5 and then re worked my formula to give me that weight of dough. It only I filled the tin to about the 60% mark (maybe my maths was off).
In the mood for a Jewish Deli style Rye with caraway seeds but not in the mood to build a rye sour. What is a boy to do? Well, I used the SJSD formula as my outline and changed around a few things, as I'm wont to do on more than an occasion.
Last time we under filled the new Oriental Pullman pan so this week Lucy though she would overfill it. It was perfectly filled until she duped in a bunch of add ins that made for about 400 g of too much dough. From famine to feast still means the pan is struggling to do its thing because of a lackadaisical master and overly ambitious apprentice bordering on a doofus twofer.
Well I had a craving for some curry and what better to go with it than some fresh naan bread. Boy did this ever turn out well! I used honey instead of sugar and the flavour comes through well in the finished product. This did my confidence a nice boost as two of the last three bakes didn't go so well. Ever have one of those bakes where everything that could go wrong does go wrong?
40 g liquid levain, newly refreshed
141 g milk, scalded
1/3 cup + 1 Tbs high fat Greek yogurt
25 g beaten egg
330 g bread flour
1 tsp palm sugar
1/4 tsp salt
This is bar far, one of my most favourite tasting loaves to date. Basic sourdough loaf is transformed with the addition of the Rye porridge. By building the gluten structure and then adding the rye later has enabled this loaf to still maintain an open crumb structure and avoid the usual dense loaf associated with rye. The sweetness of the rye still shines through. I will definitely be making this bread more often while experimenting with other grains, cracked, flaked or rolled.
NOTE: This post is NOT in anyway intended to offend, malign or make fun of anyone especially TFLers from Latin America or those who can speak and/or understand Spanish. Our country has lots of Spanish influence too and you could definitely trace it in our language; although the feminine form retained its offensive meaning, the term "puto" did not; it just always refers to a delicious treat. For the sake of clarity, all of the terms "puto" you will find here refers ONLY to steamed rice cakes. No hate comments please.
I feel so lucky that I can eat regular bread because the gluten-free breads on the market are so expensive! I hope those of you who suffer from gluten intolerance don't ever have to be ripped off again - you can make your own delicious gluten-free sourdough bread!
Only used raisin yeast water for hydration of the dough. Soon this whole jar of YW would be gone...
Well, wouldn't ya just know it. Another day, another Pane di Altamura posting. With my recent trip down to Lorenzo's in N. Miami Beach (no beach!) and finding a source for semola rimacinata at US$1/pound, I was stocked up and stoked up with all of this durum discussion underway here.
The last few weeks have seen a flurry of Pane di Altamura posts. For me, it started with Michael’s (mwilson) post on the behavior of Durum flour, the semola rimacinata di grano duro used by the bakers in that famous region. Abe (ABakEr) posted a very nice loaf with an open crumb using a pretty inventive technique.
