Every year we bake up a simple bread for Thanksgiving stuffing. Sometimes it is a poolish, sometimes it is yeast water or a YW and SD combination and sometimes, like this year, it is a simple SD near white bread.
Cari Amici,
oggi ho preparato un bel cestino di soffici Panini, mia figlia li adora e me li chide spesso, voi cosa ne pensate?
Sono un ottimo accompagnamento per una zuppa di verdure calda ed autunnale; sono straordinari con prosciutto, formaggio ed insalata, ma sono anche stratosferici con la Nutella.
Che dire.....non vi resta che provare a farli e magari, se ne avete voglia, fatemi sapere come vi sono venuti.
A presto, un affettuso saluto a tutti.
Anna
I admit it. I came upon this by accident. I was experimenting with improving the texture of my 1/3 whole wheat bread by adding 35g of cornmeal to 1000g flour recipie. The texture was what I wanted, creamy, schredable, open, but there was an aftertaste I didn't like. I had softened the cornmeal in 700g boiling water. So I tried the recipie without the cornmeal but measured out the hot water to keep all variables constant. After 30 minutes cooling, I decided why not mix in the 300g whole wheat from the freezer both to warm it up and hydrate the flour.
I made this Tartine Country Rye loaf and I think it came out pretty good. I followed the recipe and anstructions as much as I could, but I don't have a probe therometer to measure water and dough temperatures, so that forces me to adapt a few things in the method. I use warm water without knowing for certain what the temperture is. The levain was more active than I expected in the morning, so instead of fermenting at 78°F, I just let it in the kitchen, which is between 70 and 74.
Obviously, a lot of us are baking or will be baking bread for the upcoming U.S. Thanksgiving. I decided to do a "double" on Ken Forkish's Overnight Country Brown, using a mixture of Red and White wheat berries for the whole grain portion fo the formula.
I have changed 50g of my 100% hydration Starter to a 100% hydration Rye Starter and us it for baking now.
I am over the Moon with the results and the taste.
Right now my hands are better so I can do french kneading * over the moon with that too *
Here is the crumb shot.
The formula for this bread is simple and yet so tasty.
Leaven
1tbsp 100% hydration Rye Starter
45g bread flour
5g whole wheat flour
Made a batch of 8 mini baguettes or batards for use in sandwiches. 8 portions from 600g of dough fitted nicely into the table top oven. Baked for 30mins at 220C with steam first ten minutes. Should get me thru the week... It had a crunchy crust and chewy interior with good flavour from the added rye and long proof of 16hrs.
It has been quite a while, I know, but commitments and chores of life can have a toll on your time. If anyone is is interested in viewing my weekly and market bakes, here is my instagram id : http://instagram.com/MEBAKE _ (add an underscore after MEBAKE).
I needed to take a break from baking and eating rye bread . I was in the mood for a nice lighter loaf and since I had some leftover sweet potatoes and roasted fingerling potatoes along with some caramelzied onions the rest fell into place very easily.
I used a combination of European style flour from KAF (you can substitutes bread flour or AP along with about 5% white whole wheat), Durum flour and a little First Clear.
Who knew there were so many different styles of rye bread? This is just the third week of testing and I am continued to be amazed and impressed by the recipes in the new yet to be published book on international rye breads.
This week's breads included one from Poland called Wroclaw Trencher bread which is meant to used as a plate to hold your meal. This was by far the most sour tasting of any of the breads to date and would go great with a nice beef stew.
