. . . once again a boule and a batard. After 5 days away I fed my starter 1:1:1 using about 10% organic rye and strong bread flour for the feeding. My mother must have liked seeing dad back as she more than doubled and fell back within 4 hours, so it was into the fridge to mix the next day.
Holiday weeks usually mean festive cooking in the kitchen or outside on the grill and in the smoker. This week all three were up front and well used. It started off last Sunday with grilled salmon and corn on the grill.
Whole Wheat, Spelt and Semolina Bread with Pumpkin and Sunflower Seeds
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Crumb…...
Ingredients
5 pound brisket flat
6 cloves of garlic, minced
2 C beef stock (unsalted or low salt)
2 C red wine
3 large onions, sliced 1/2” thick
1 celery rib and 1 carrot sliced 1/2” thick
4 T canola oil
1 tsp each sea salt and fresh ground black pepper
1 tsp each onion powder and garlic powder
3 T of tomato paste
1 cup ketchup
1/2 cup Vietnamese garlic chili sauce –more it you like it hot.
1/2 cup brown sugar
1 tsp each dried thyme and rosemary
We used the same amount of the 3 part levain that we used for the Challah bake earlier this week. It was a 3 stage poolish with a pinch of DY, YW and SD levain that was retarded for 48 hours 1 hour after the levain had risen 25% after the 3rd feeding.
Our last Tzitzel used a SD levain and we know the Pratzel’s Tzitzel was commercial yeast. We would expect that this will more closely approximate the flavor of the St Louis original corn rye.
