As I was making a couple of loaves of white and still experimenting with rye breads I had some dough from both. I thought it would be fun for the kids to have a mixed loaf for the weekend. And they did enjoy the combination, they filled up their tummies... Just having fun and experimenting!
Here we ae in the primary season in AZ and they have mailed out the early ballots to those who have signed up. I was shocked to find that every candidate who was ever in the race on the Democrat and Republican side is still on the ballot ……even though many have dropped put. But, there was one addition that no one knew was even running – the CEO of Apple Inc. – Tim Cook. Who knew! I’m guessing in he gets elected, Apple won’t be cracking open their phones any time soon.
I'm having a bread-tasting open house on Sunday. This year the theme is "Fruits and Flours"; fitting as it is 'spring' here in beautiful Victoria. The "flours" part of that consists of a variety of breads using combinations of bread flour with whole wheat, whole rye and whole spelt, and/or wheat germ or wheat bran. Methods vary from same day mix and bake (with a starter or pre-ferment made the night before) to bulk retard, shape, rest, bake to bulk ferment with an overnight proof in bannetons. Some are made with dry yeast, some with levain and some with a combination of both.
I'm a curious person and love trying out new things. When "Cook's Illustrated", one of my favorite food magazines, published a gluten free cookbook, I bought it, out of curiosity, even though I have no problems with gluten.
My Loaves Dont Begin To Compare To The Beautiful Loaves Ive Seen U All Bake. But These Are A Vast Improvement Over My Previous Attempts. I couldnt Have Done It Without your Wonderful Tutorials suggestions And Support Thank You All Very Much!!
Well, it is getting closer and I am happy with the crumb. This makes a great sandwich loaf. I started at 80% hydration, thought, but had a mucky mess, so must have screwed up the water weight. I added flour to get the dough to a workable, but wet consistency. I re-read Peter Reinhart's instructions in ABED on working and shaping ciabatta and found I had missed a step. The oven spring was enormous on this loaf. Easily 3.5 - 4x spring. I wish I had a before photo of a proofed loaf perhaps 11/4" high.
Crumb:
Although it was supposed to have been...
While in South Africa this past December, we had the chance to spend a few days in the Stellenbosch area; not far from Cape Town and in the middle of South Africa's winelands. Stellenbosch is a picturesque town in its own right, replete with many examples of the Cape Dutch arhictectural style. It is surrounded by vineyards and mountains and olive groves and lavender fields and is so beautiful as to make the flatlander tourist gape in wonder. You could, for instance, have lunch or dinner at a vineyard's restaurant and enjoy scenery like this:
Now that the season has slowed down and I am not baking for customers anymore, I thought I get myself some rye flour and start experimenting with rye breads. I lived in Estonia for over 10 years and fell in love with their 'leib' (rye bread). There are hundreds of variants available in almost every shop. I had no idea that I would miss that bread so much. But now on the other side of the world, I feel the need of recreating their beautiful rye breads.
I have been trying to make this loaf for a while but have had difficulties with the formulation. This time it worked. It was the first time since getting the pullman pan that I was happy with the results as far as shape. A hybrid loaf with both commercial yeast (just a little) and starter it is 50% fresh ground whole grain with enrichments and baked in a 9 X 4 inch pan. The formula is:
