Way back, when I first started making SD bread, I followed the same old routine; Gluten development with 10 minutes of kneading, then 2 hours of fermenting, then shaping and about 4 hours of final proof. It made good bread but not the best.
Hi just an update on a point raised by Varda and Janet to the sprouting of the malted rye grains that i obtained from a local (AUS) brew shop. 
Recipe is from the book Brilliant Bread by James Morton. Really nice country bread with crusty crust and beautiful soft crumb. I have used rye starter and a pinch of fresh yeast, overnight bulk fermentation and baked in the cassrole. Satisfying result with funny pattern on the top.
Have a nice day!
Hi, fellow and dear TFL'ers
The thoughts and plans of starting a bakery in Dubai have been broiling in my mind for over a year now. As many of you already know, I began taking pastry classes some few months back as I believe that knowing how to make bread alone just won’t cut it. So, I took the classes and collected my certificate and now I think that the natural choice here is to seek an internship / apprenticeship in some bakery.
My husband and his friends were having a peach sour beer tasting party and he asked me to bake something that could pair well with those beers. I considered baking something peachy, but peach season is not quite in full swing yet, so the ones available at the farmers' markets are still a bit too pricey and not quite at their best.
| Main recipe | ||
| Weight | Ingredient | Baker's % |
| 350.00 | Wheat flour, white (industrial), 13% protein, bleached, enriched | 35.00% |
| 200.00 | Wheat flour, white (industrial), 10% protein, bleached, unenriched | 20.00% |
| 300.00 | Wheat flour, whole-grain | 30.00% |
| 150.00 | Buckwheat flour, whole-groat | 15.00% |
| 820.00 | Water, tap, drinking | |
Sometimes you just want a loaf of pan bread.
I have been working for a while to nail down a loaf of relatively lean sandwich pan bread, moving through formulas in many a baking book, converting them to sourdough and scaling them for my 4"x8" loaf pan. I ended up settling on a highly-tweaked formula based on Peter Reinhart's Vienna Bread from BBA. Recipe is scaled for a 4 inch by 8 inch metal loaf pan. A young levian is used for this bread, a mere 4-6 hours after the preferment has been mixed.
Natural Leaven Vienna Bread:
My Tartine loaves made with 70% home-milled flour came out excellent. I have one in the freezer to bring to the in-laws next weekend, and brought one to my parents for dinner last night. My dad re-heated it in the toaster oven and it was a little difficult to cut -- the bread tore a bit and I don't know if that was the knife's fault (a very sharp "bow" knife) or if the crumb was just too soft. I don't think it would have worked for a sandwich bread, but maybe once it cools off it will be easier to slice.
Well its been a while since i had the time to bake,but when i visited the brew shop and was impressed with the different grains that were there for brewing i bought some malted rye grains from Germany something gave me a giddyup.
I've finally jumped into the 36 hour sourdough bandwagon. I had some ripe Rye sour on hand, as I created a preferment out of a starter for no certain recipe (Happens to me often), and decided to give the 36 hour sourdough a trial. With all the rave on TFL, I knew that the method will yield excellent bread.
The Recipe:
