The rye had amazing spring. I subbed my very active raisin yeast water but otherwise followed the gluten development and bake times exactly. Dough was fantastic to work with. Will post crumb when cool. Just took it from the oven .
For this loaf I wanted to try sifting out the larger bran flakes. I finally purchased a #40 sieve. Taking all the flour, I sifted it through the #40 sieve extracting about 46.5 g of large course bran flakes from 492 g of the stoneground organic whole wheat flour. I intended on scalding the bran, but made an error adding an equal part by weight of room temperature water then remembering that I wanted to scald so added the second equal part by weight boiled water. The bran was mixed to ensure it was fully hydrated and then cooled overnight in the fr
We had lots of good food yesterday for Thanksgiving, but I was especially happy with the dinner rolls that I made using Maurizio's Super Soft Sourdough Rolls writeup. As promised, these were soft, fluffy, baked up nicely tall, and just downright tasty. Perfect with a little butter, and to mop up whatever was left on my plate!
Today’s bake is a new recipe from Jeffrey Hamelman in Bread 3rd Ed.
The recipe includes 25% whole-spelt flour that I stone-milled the day before baking. I recalculated the recipe for two 680-gram doughs.
I oven-roasted the butternut pumpkin and toasted the pumpkin seeds the evening before the bake and allowed them to cool at room temperature overnight. I also prepared the poolish and let stand for 14 hours at 21C.
I haven't posted here for a while. I bake most weeks once or twice, usually my favorite multigrain sourdough or a Buttermilk-Spelt Sourdough. I always have some San Joaquin Sourdough baguettes available in the freezer, of course.
This week, I baked a batch of sandwich rolls made with Medium Vienna Dough from "Inside the Jewish Bakery." The plan was to have rolls for turkey sandwiches, but we use these for hamburgers, sausages and tuna salad sandwiches most often.
Now that winter's here (even though they call it autumn still), the wood fired oven is all wrapped up in its waterproof coat and our pizza is made in the kitchen oven.
Lately I've been making pizza in teglia alla Romana as I think it works better than pizza Napolitana in a domestic oven.
I've been wanting to make a rye bread for a while to change things up a bit, and finally got to it today (and yesterday.)
I really liked Benny's version of Eric's deli rye (pretty sure this was part of a CB), so I decided that I would follow Benny's post HERE.
From the Russian grocery store in Carmel, IN.
Monastyrsky dark rye bread:
Monastyrsky label:
Monastyrsky top and end:
Monastyrsky side:
