I made this loaf using Josh's process which he outlined in my previous blog post on San Francisco style sourdough. (You will need to scroll down to about the halfway mark to view the post).
Levain Build
I've been fooling around with the No Knead Method, first following the classic procedure to good result. In the past 2 weeks, I've baked a loaf with my wild yeast starter. Week One, I followed the traditional bake in covered heavy cooker. Today, I ventured out and did the second proof in an oil sprayed glass loaf pan. I like the way it turned out.
2012-04-14 1300hrs-Started a proof with 140g of my wild yeast, 198g hi gluten flour (bin stock), 100g AP (KAF), 58g semolina (Red Mill), 6oz Blue Moon, 4oz Crystal Geyser, 1 tsp sea salt.
I have been wanting to do some whole rye and whole wheat SD baguettes that has at least 20% whole grains. I wasn't going for holes but for taste. The starter was a Rye and WW one as well. I also told teketeke that I would try her baguettes she makes with YW and I am becoming a real YW convert Since her baggies are YW using white flours, this doesn't qualify for doing hers yet but I didn't want her to think I had forgotten. The SD is nice and sour and YW is not. Both have the same moist crumbthat is fairly open for so much whole flours.
If anybody wonders why, after a furious start, my Equal Opportunity Baking has somewhat slowed down - that didn't happen only because of my recent trip to Germany.
My last three breads proved to be tricky, they didn't turn out quite right. One was overly spicy, one too sweet and one too dry. On the other hand, they were not so disappointing that I didn't want to deal with them again, writing a bad review, and be done, once and for all.
Although my posting has been erratic, baking has continued at a fairly steady pace.
This weekend, I baked another version of my San Francisco-style Sourdough and Hamelman's Flaxseed Rye Bread.
Whole wheat flour sourdough power
This isn't a bread picture blog and I apologize. It is more of a catch-up blog for those who have wondered where I have been and what I have been doing in my baking career. No, I am not conceeded, I just remember one or two people asking what I have been up too while I pop in-n-out of TFL on occasions.
This is my version of the flaxseed rye posted by hansjoakim a couple of weeks ago. I couldn’t resist this one. Not only would it satisfy my ongoing and inexplicable craving for flaxseeds, but it also provided an opportunity to use-up some of the old bread I’ve had frozen and waiting for just such an occasion.
