Hello. I'm new to the Fresh Loaf, but have been baking breads for about 4 years now (more frequently in the past two). I've been making sourdough breads for about a year, and they're edible, but they spread everywhere. I'm talking about regular plain sourdough---whole wheat, or all white bleached flour, or a mix of the two.
Pita-bread with Zaatar (middle-east spice), sesame and olive oil
Sometimes you have to back up to move forward. I have tried to make 100% whole durum bread a couple times and couldn't achieve a good density or crumb structure even if I was happy with other things. I found myself decidedly confused by the durum - did it want a long ferment so that the dough could develop without a lot of manipulation, or did it need a short ferment because it develops much faster than regular wheat doughs? I decided to back up in the percent of durum and then move forward stepwise to see what I could learn. &n
Bake bread.
Debra Wink, God bless her, is helping me recover from the loss of my seed starter. In the meantime, because we're out of sourdough loaves--the freezer, at this moment, only holds two baguettes, and some hamburger size soft baps--I've baked my favorite sourdough 10/45/45 Rye/Bread Flour/AP Flour, 68% Hydration converted to a 12 hour sponge, with commercial yeast prefermenting 20% of the formula's flour. I'm not giving up on sourdough, but I have to say, "This bread is tasty!"
Sending this to Yeastspotting.
Index for my blog entries: http://www.thefreshloaf.com/node/24437/blog-index-will-keep-updating-and-linking-it
My favorite 36 hours Sourdough baguette and its many variations:
Yesterday I was researching various rye bread formulas and techniques trying to come up with something I could make with what I have on hand (dark rye flour and from a sour dough culture). I was thinking of a Jewish or a German Rye. The Bread Baker's Apprentice was a little help but still didn't have a formula to go on. Several years ago a friend (he was the head baker in the first bakery I use to work at) gave me his formulas, study guides and notes from when he attended Dunwoody Institute back in the early 1960's.
Hello,
Franko was travelling in Europe recently, and thoughtfully sent me a gift from Vienna, Austria - an organic rye bread baking mix, called Holzofenbrot Backmischung (translates to: woodstove breadbaking mix).
To say that I was tremendously pleased with this, would be an understatement!
Thanks again, so much, Franko, for your kindness and generosity!
Here is the bread, baked from the mix. It looked like the mix had a good amount of rye in it, and some bread spice (brotgewurze). I tried scoring before proofing, as we were taught in my recent Guild class.
