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My first time trying this bake which Lance, Jeff, Martadella and Rob have been posting about.  Not being sure if I would like it or not since I haven’t like many of the previous 100% ryes breads I’ve baked, I decided to make a half sized loaf.  I also bought a fresh bag of Anita’s organic whole rye flour to ensure that the rye I used wasn’t starting to go off and alter the flavour.  The cracking appears to show a bit of under proofing, I did 50 mins of final proof but the dough was showing a good number of broken bubbles but not cracks at that point so I decided to bake it.

well. It's only been 10 years since I last posted something. Or maybe more. Let's post something nice?

This is a plain ol' sandwich loaf that I made. I used a preferment (a poolish by definition, I believe?) at roughly 40%, just because.

The loaf pan I used is a Pullman pan, and I used it covered. From the product description: "External Size: 8.5 x 4.75x 4.375 inch, Interior size: About 7.25 x 4 x 4.25inch"

I haven't used measuring cups in years - everything's in grams. Sorry. :P

Preferment:

250g King Arthur bread flour

250g water

Dear fellow bakers,

I thought I would share with you the results of my first attempt to make real, non-yeasted, panettone. I had made yeasted ones quite a few times before, and I thought it was time to make the real deal. I chose maestro Giorilli's formula that is available here: https://www.giorilli.com/ricette-item/panettone-con-uvetta-e-noci/

Deep-fried pizza until the crust is golden, topped with sauce, basil, and cheese, then baked in wood-fired oven to melt the cheese and crisp the crust even more. That is a pizza Montanara. The description doesn't even sound remotely Italian; it sounds as if it is something made-up but is not. It turns out that fried pizza is as old as a tradition or even older  in Naples than the classic Pizza Napoletana.

Today's bake: Valais Rye   Walliserbrot (Switzerland)

The Rye Baker by Stanley Ginsberg

This bread is made from a majority of  medium rye flour, some Rye (Meal - Coarse) and 100% Stone Ground Whole Wheat Flour and a bit of whole rye which is in the culture. The walnut pieces and sunflower seed, course rye meal add-ins provide a nice addition to the texture of the bread.

I'm using a large pullman pan (15-3/4 x 4 x 4)

This is my 9th attempt making this bread

Tasting Notes

I’ve long wanted to try making steamed buns.  Char Siu Bao are a long time favourite of mine from my childhood.  Since I haven’t made anything like this before I decided that I’d make the plain buns first to test the recipe I found in a book called Mooncakes and Milk Bread.  These are IDY and I think I’ll try to convert them to sourdough eventually once I get the hang of the steaming and what to expect of the dough as it ferments.  I purchased a bamboo steamer in order to makes these.

I finally screwed up enough courage to attempt the Latgalian Rye from Stanley Ginsberg’s website. It’s a more complicated recipe with several steps at elevated temperature. But @Econprof, @Martadella, and @squattercity have all made some beautiful looking breads.

I needed more bread now that I’ve returned to Toronto.  Despite making 24 rolls there were none left after Christmas dinner!  I wanted to do the braiding again like the loaf I gave to Alfanso and show that it doesn’t have to have a pinched waist.  After baking this loaf, which admittedly is a bit darker than even I like because of the cinnamon sugar getting on the outside of the dough, I believe that my oven in Fort Lauderdale is running a bit low in temperature.  I’ll have to get an oven thermometer to check on it when I return.

Hello TFLers! I can't believe that I still haven't posted for the whole year of 2022! No post for a whole year? Of course, I can't let that happen.

Face-to-face classes have come back this year so I'm even busier, work has increased exponentially compare to pre-pandemic times; catching up from the two-year absence of face-to-face learning, while still dealing with the challenges of the pandemic. Still, we're so thankful, we are still alive with God's help and mercy.

All of that means limited time to bake and almost no time to post. Here is one of my seldom bakes.

Inspired by Tony’s (CalBeachBaker) last week, I couldn’t wait to give the Hazelnut and Fig Levain a try. Last night I made the stiff white levain and this morning I hand mixed 1400-gram dough and found the dough a bit sticky to start with but soon smoothed out as the gluten developed. I thought that the number of figs and hazelnuts were a lot, but I was surprised that I got them combined into the dough. Bulk proofed at 24C for 2 hours, divided and shaped into two 700-gram oblong doughs. Final proof at 24C for 2 ½ hours in a Couche seam side down.