This is a variation on Joe Ortiz' recipe in The Village Baker (as indeed so many of my breads are).
Basically I've sourdoughed it up, and subbed in hot cereal for rye meal.
Evening of Day 0
Mix 1 cup rye flour with 3/4 cup warm water, and a tablespoon or so of active liquid starter ("sufficient" starter).
I know I've been concentrating on going low (on yeast) and slow (on the ferment) with my breads to improve the quality/flavour. Sometimes, though, life intervenes. I managed to use some of what I've learned here and elsewhere to get a reasonable quality bread ready very quickly.
My wife told me this morning that we were having Italian Sausage on pasta for dinner. I said "But I don't have any bread!" I decided to make Italian Feather Bread (which I have made quite a few times, but not lately) and try the steaming technique SylviaH described since I felt my previous steaming attempts were pretty weak. I am also using Better for Bread flour for the first time. (It is Buy One Get One Free at Albertson's this week.)
I added cranberries to a biscotti recipe of my grandmothers making it part of our Thanksgiving dessert selection. We always add a little of our Italian heritage to each course of our dinner. Being in the middle of all the cranberry bogs on Cape Cod made it even more special this year.
http://turosdolci.wordpress.com/2010/11/11/cranberry-orange-biscotti-for-thanksgiving/
I haven't made the fruit loaves for a while. Not that I don't like them, I do love fruit toast (a lot actually), but I've been obsessed about making grains, seeds, whole wheat breads recently and kind of overlooking my old-time favourite, sourdough fruit toast.
Sometimes, one needs a reminder or a nag. My boyfriend just mentioned the other day what a great fruit toast from the Dench Baker (artisan bakery and café in Fitzroy, Melbourne) he had. It sorted of giving me a signal that maybe I should be baking other breads apart from grain and seed breads.
I haven't really been taking full advantage of Mr. Hamelman's book. The 90% rye made at the beginning of this year was the one and only formula from his book I've attempted. For the most part of the year, I've been taking my time to upgrade my equipment, getting to know their properties, and playing with a simple formula. Now it seems that I've gotten a hang of the very basic aspects of bread baking, I'm ready for more 'adventures'.
I've been slowly brewing away with some thoughts over the years.... Starters and their differences. Why is it that sometimes a weak rising sourdough starter culture will bounce back quickly (too quickly) and suddenly "stabilize" after chilling or a near death experience?
Before I started bread-baking 10 weeks ago, we used to always have excellent hearth bread in the house from one or the other of the wonderful artisan bakeries in the area. But lately, we've been eating my bread, except for the occasional bakery challah or bagels. When I get great bread in a restaurant, I take it as a challenge: someday soon I can do it just like this.
Last Saturday I made my sixth consecutive attempt at baking Hamelman's Baguettes With Poolish. My report on it is very late, and my procedure had a couple of forced errors (for a very good reason I'll get to in a moment), but I got some very good results nonetheless.
