Hi, This is The Making Of ...
Russian Rye
from Andrew Whitley's "Bread Matters.
Photos and timeline from refreshing the "production sourdough" to the finished bread are in this post (** Now with crumb shot **),
you can find notes about the formula here:
The kitchen was around 22C all the time.
I have been busy baking in the last few weeks, trying out some new recipies... but my only success have come from outside the sourdough arena. I'm blaming it on the weather. Read about it on my newest blog post, which is hosted on blogspot!
http://sourdoughrye.blogspot.com/2011/10/bialys-tortillas-pitas-and-one-too-sour.html
Knowing I'd work at home today (Wednesday) I made a preferment Tuesday morning:
100 G KA Bread flour
100 G 100% hydration starter
60 g water
Tuesday night I made the dough:
All of the preferment
400 g KA all purpose
35 g rye
35 g oat flour
15 g salt
44o g water
30 min autolyse
Was really wet, so added flour until I could get some development. (Think I need to learn how to calculate the starter into the final %s. Was aiming for 68-70% hydration)
15 minutes kneading
Inspired by GermanFoodie's Sourdough Whole Wheat Crackers I used up some extra starter last night with a batch. I added 1/4 teaspoon caramel color to the dough, rested for 5 hours, and sprinkled with oregano, basil and kosher salt prior to baking. They came out tasty, really crispy and surprisingly sour, and are a way better deal than the 'gourmet' crackers available at the store. The only change I'll make next time is to incorporate the dried herbs into the dough rather than sprinkling on top.
Hello,
Hello,
I got the bug to make Hamelmans Focaccia with Poolish a few days ago. It started with watching Frankie G's video on the subject and seeing him use 1/4 sheet pans. I liked the size and all the toppings got me drooling. So I ordered the 1/4 sheet pans from Frankie G which came with a cool trivet counter saver (thanks FG). I like the Poolish version of the Ciabatta dough which is Hamelmans dough for his Focaccia. The additional 10% fermented flour helps the flavor develop during the Poolish build up, overnight.
Much like the planets, my need to refresh my 100% rye starter aligned with the arrival of Inside the Jewish Bakery. I've tried to do a 'traditional' yeasted rye in the past using commercial flour, but the results weren't particularly great, and neither my wife nor I like whole caraway seeds. When I read the recipe for the Old School Jewish Deli Rye, and saw the ground-up caraway, a little light went on, and I knew that was going to be my first bake from the book.
All the experiments I’ve done with T55 since I got my hands on with the flour was to get used to the temperament of much softer French flour than we are used to in UK…..to make baguette with T65. After the initial disaster of ciabaguetta incident and subsequent trials & errors with playing with formula adjustments, I felt I was gradually getting a hang of dealing with soft T55 flour to incorporate in my regular formula, though
