I made Reinhart's Sunflower Rye from BBA, and it was a nice change from our typical 10% WW/rye sourdoughs that we've been making. A tighter crumb than I'm used to getting from lower % rye recipes, but still very light.
Paul
One of the breads for tomorrow's Festive Braids class.
Paul
I baked this one before I left for my annual pilgrimage to North Carolina for Turkey Day but didn't have a chance to post it until now.
I have to say, this one is like a Challah on steroids. It is packed full of flavor and super moist which you expect from the porridge addition. It would actually make a great bread for leftover turkey.
The addition of the ricotta really pushed this one over the edge and you would never know it is 45% whole wheat.
Cousin Jay sent me this article about the death of the Montreal Bagel. Maybe we will have to import Canadian wood into NY and bake NY bagels in a WFO and sell them back into Montreal. The best of both worlds maybe?
https://www.theglobeandmail.com/opinion/article-the-death-of-the-montreal-bagel/tter than either.
Wife Needed Bread to Make Thanksgiving Leftover Turkey and Cranberry Sandwiches for Lunch
I’m looking for any excuse to make bread even if I can’t eat it as much as I would like – at least not yet at any rate. My wife was out of her store bought, fake, whole wheat Oroweat bread that she loves so much so I was able to bake her a loaf of SD and poolish bread to tide her over.
I got roped into making another Thanksgiving Dinner this past Sunday since we had Thanksgiving at Cousin Jay’s and the girls missed their favorite sides of of sweet and Yukon gold mashed potatoes, Brownman’s killer Cognac gravy, bacon, itty bitty onions and Brussels Sprouts and the ever popular candied carrots and butternut squash with brown sugar and maple syrup but we also missed the home made rolls.
Xmas batch # 3. One more batch of this same recipe and I’ll have all my Xmas orders done! ?
Makes 3 loaves
INGREDIENTS
770 g unbleached flour
110 g high extraction Red Fife flour (Mill 125 g Red Fife berries and sift. Save the bran for the levain.)
50 g freshly ground flax
1 tsp vital wheat gluten
620 g filtered water + 25 g
180 golden raisins (sultanas)
180 dried cranberries
35 g plain yogurt
2 tsp ground cinnamon
