Having never made Ezekiel Bread before, this was a real treat for Lucy. Us older ex-Hippie types haven’t made it for decades. One reason is the 2 day sprouting for the beans and rice in one large pile and then sprouting whole grains in another.
baking a SD rye inspired by Khalid with little adaption of my own.
200g rye starter at 100% hydration
54g dark rye flour
150g rye flour
25g whole spelt flour
200g bread flour
400g AP flour
600g water (hold back 240g)
15g salt
20 dates soaked in hot water 10mins. seeded n blend with 240g water
80g toasted sunflower seeds
dough hydration 72%
mix AP flour and Starter and 360g water. let rest 8 hours (sponge)
I wanted to bake a Rye bread from Peter Reinhart's book : Whole grain books, as a change from Hamelman's Rye recipes.
With 45 % Rye flour, and 55% whole wheat flour, the bread is very wholesome, and enriched. It contains butter, honey, caraway, and nigella seeds. The bread is leavened with the 45% Rye flour amount as Rye sour, but the final dough contains 2.25 tsp of instant yeast. The bulk fermentation and final fermentation takes from 50-60 minutes at most.
Long bulk fermentation and long final proofing using manitoba flour all done in refrigirator. Carefully added blueberries and white chocolate before final proofing in bannetons.
I decided I wanted to make some rolls at the same time I made the Crème de Tequila bread and as I opened up my refrigerator to get a snack I spotted the extra potato knishes I had heated up the other day for dinner. Well...one thing lead to another and the inspiration for my latest bake was born.
My last few bakes for rolls did not use a sourdough starter, so I wanted to use one for this bake while still achieving a nice moist and soft roll.
I googled and came across a vbery interesting recipe where the baker was doing tiramisu in cupcakes:
http://www.cupcakeproject.com/2010/08/tiramisu-cupcakes.html
I baked some lady fingers in a cupcake tray, cecided there was not enough room for filling and baked the rest of the ladyfingers in small ramekins with lots of room for yummy filling AND for cupcake bake layers.
Hi all. This is my first post.
I baked these and I thought they turned out pretty good, except for a little bit of excessive browning on top. I will probably tent next time.
A few additional pictures:
60g balls
After a long rise. I didn't actually intend for these to be pull-apart rolls.
Ok, I know pretty much everyone here has made this bread before...but here I am posting another. This isn't my best loaf so far but I just decided to post it anyway because I am pretty excited about this recipe. (Please ignore the sad, sad scoring job :))
Some time ago I posted on a chocolate borodinsky. This was scaled to a mammoth 1.4 Kg to fill my 4x4x9 Pullman pan. That's a lot of Borodinsky particularly since certain people in my domicile eschew high ryes. (And eschew doesn't mean chew.) So what do you do if you want a bit of Borodinsky, or you are baking for other folks who love carbs, but not that many of them. One cannot piece Borodinsky loaves as you could say a pain de mie. Paste doesn't piece.
