Continuing our experiment with 1% SD seed and long counter top ferment and proofing we tried out several new ideas with this bake. The average kitchen temperature over the 24 hours was 77 F degrees.
We decided to take our 1% SD starter experiment to the dark side by using much more whole grains; mainly rye and add some yeast water into the mix to try to open the crumb. Our previous YW experiments show that YW can open the crumb dramatically more than what SD seed can do on its own when it comes to high percent whole grain breads.
This is another variation on txfarmer's 36 hour baguettes. Garlic bread on steriods. Super duper tasty.
Story and recipe at Wandering Bread
This is one of the first bread recipes I tried at home some fifteen years ago and still remains my favorite ever since. This is a super easy bread roll recipe. You don't need any technical know-how, expertise, skills or experience to bake this bread recipe. It's all very easy and practical, You don't even need a scale! And the whole mixing, shaping and baking process is only +/- 60 minutes.
I got this recipe from a handbook used in food science and technology class which has been modified by me to make it even more easier.Okay this is now the best thing that I have ever baked:
If you live in New York like me you are spoiled as there is little doubt we have more bagel shops than anywhere in the country and most of them are very good. I have tried bagels in other cities and usually they taste like a dense tasteless ball of dough. Since I usually can get great bagels in my town I usually don't make them myself but I figured I would give it a go with a twist of cour
Round one of this fight can be found at this blog post.
The problem I had the first time was insufficient hydration. I certainly solved that problem...
I changed a bunch of things around this time, resulting in a far superior flavor (IMO), but going completely overboard on hydration to the point that it was more like ciabatta than bread. Here's what I did:
