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40% Rye With Ground Seeds

Profile picture for user Song Of The Baker
Song Of The Baker on 12 Jan 2013 at 15:20

I have been excited to bake a simple rye bread since my starter had become ready to use.  Also, I went to a local organic mill and stocked up an all sorts of grains, flours as well as a hard to find Puy lentil from France.  I chose to do a 40% Rye with some toasted and roughly ground seeds (sunflower, flax and caraway) within.  I also got to use a brotform for the first time.  I will update with crumb photos, but I have a feeling I should have seen more oven spring and height from a formula such as this one.  I did forget to bulk ferment an hour, so I just proofed f

Multi-grain Sourdough Chacon with Olives, Sun Dried Tomato, Garlic, Rosemary and 2 Cheeses

Profile picture for user dabrownman
dabrownman on 11 Jan 2013 at 12:02

We had one more batch of saved white Italian starter left over from the panettone bake which produced so much excess starter it is nearly obscene.  It was built up over 3 stages and had been previously refrigerated for several days. We decided to do an Italian bread and was torn between an Altamura Pope’s Hat or the Chacon it eventually inspired.

 

Caraway Light Rye Sourdough Bread

Profile picture for user bakingbadly
bakingbadly on 10 Jan 2013 at 20:58

My nostrils flared, vacuuming the air with rapid snorts. 

"What's that smell?" I thought.

Convincing myself that my mind was playing tricks, I turned the knob of my kitchen sink and continued rinsing the dishes.

Ding!

Fifteen minutes had elapsed and my countertop oven had finished steaming. Wary of the hazards of hot water vapour, I slipped my arms into my long-sleeved oven mitts and removed the baking tray from the oven.

"Ahh dammit, I burnt the towel!"

 

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