Last week I made two batches of baguettes, using David's formula for Rustic Sourdough Baguettes after Phillipe Gosselin.
It has been almost a year since I first made the “80% Sourdough Rye with Rye-Flour Soaker” from Hamelman's Bread. At the time, I said it was my new favorite high-percentage rye bread, and I can't say its status has changed. Actually, it's been a while since I have made a high-percentage rye bread. I've been thinking about it, but Codruta's lovely bake of this bread finally inspired me sufficiently to do it.
Hello,
This is my latest endeavor in home-milled grain pasta. I began by milling 5 oz durum wheat, 2.5 oz hard red wheat, and 2.5 oz hard white wheat. I didn't do any sifting this time.
To the ground wheat I added:
1/4 teaspoon chipotle chile powder
1/4 teaspoon ancho chile powder
1/4 teaspoon smoked Spanish paprika
1/2 teaspoon ground annato powder
In a blender, I combined
2 room temperature eggs
Pre-dough:
600gr. Cold water
200gr. Cracked rye
100gr. Cracked barley
100gr. Cracked spelt
200gr. Flour mixture
2 table spoons. Sourdough (from wild yeast)
Final-dough:
500gr. Cold water
650gr. Flour mixture
22g. Salt
2 table spoons. Malted barley syrup
2-3 table spoons. Nettle (Urtica dioica)
Baked these today from Bread Cetera. Very nice taste, and fun to make. Overnight levain, 20 min autolyse, 1 hr bulk ferment, 30 min rest, fold, slurry, cut, stack, 1.5 hr proof. Baked on its side 15 minutes @ 450F w/steam; bake w/o steam 25 min.
Sending this to Yeastspotting.
This recipe was by Lumos, and was featured on TFL front page a while ago. I stuck pretty close to the original, with the following notes:
Right now, I'm over three weeks into a project about baking sourdough rye breads. I've been baking quite a bit, but sometimes feel a little overwhelmed by the sheer quantity of it all that's taking up space in the kitchen.
Following on the latest post of Varda, I'm giving Durum another go. Reading posts here, books and other reading I'm treating Durum more like Rye and Whole Wheat. An additional point from Leaders book gives the dough a little more salt a final shape before going into oven. The vita C was my idea.
Makes two loaves.
Starter build;
50g KA Chakki Atta sour seed/starter (66% hydration)
120g Water
200g KA Chakki Atta flour
Overnite sourdough build of 12 hours
Final Dough;
800g KA Durum Flour
560g Water
24g Salt
I got some of the San Francisco sourdough culture from http://www.sourdo.com/. I decided to make two different starters -- one that was fed nothing but King Arthur Bread Flour, the other fed nothing but home-milled hard red and hard white wheat. Both produced extremely active cultures within 4 days of 12-hour feedings. I used the basic sourdough bread recipe from BBA, using KA Bread Flour for one, and an 85% extraction sifting of hard red wheat (13%) for the second.
