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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.

             So this week was fun. This bread is a wonderful sweet and chewy treat I kept the date almost whole so you get big pieces in every slice.Things are going well. I never thought that this kind of bread production could be done in these time constraints. That being said next year will be different. There are big changes happening to the market this winter and I will have more space and time to produce even better bread. I hope to have the time to devote a full day to these breads.

I wanted to do a brown sourdough loaf with beer in it. So I took a bottle of "Duvel", a Flemish beer with 8,5 vol% alcohol (330 ml)."Duivel" or "Duvel" means Satan in Dutch.

For a batard and a smaller boule I needed about 1750 grams of dough.

11% whole rye flour
60% whole wheat flour
29% wheat flour
2% salt
70% liquid (which ended up being almost 1:1 beer:water)

I’ve been skeptical about the performance of Atta flour in hearth breads. Atta flour is a high extraction Indian stone ground flour used for chapati flat breads. Last week, I picked up a 2 kg bag of the flour from a store, and decided to give it a try in a Miche. I’ve baked the recipe Pointe-à-Callière from Hamleman’s book numerous times before using my home made high extraction flour, so I thought it would be fitting to try Atta flour in Hamelman’s Miche and compare the results.