This loaf was made using the "Sponge and Dough" method.
Formula:
Sponge
66.7% Bread Flour
3% Dried Buttermilk Powder
0.5% Salt
0.6% Instant Yeast
0.18% Soy Lecithin Granules
62.5% Water
Dough
33.3% Bread Flour
4% Sugar
2.8% Shortening
1.5% Salt
Inspired by one of the many killer loaves I had eaten at High Street on Market in Philadelphia, I decided to try and recreate their buckwheat cherry bread. They haven't shared their recipe, so I played around with a basic sourdough cherry bread recipe and subbed in 20% buckwheat flour.
This version ended up with a moist crumb, a chewy crust, and a great flavor balance from the nutty buckwheat and the tart cherries. Just as good as High Street's, if you ask me. It's delicious toasted for breakfast or just devoured on its own.
Hi there,
I'm a 28 years old brazilian cook, who has fallen in love with bread baking a few years ago. I didn't quit my job to become a baker, but bread is now an integral part of my menus - sourdough whenever possible. I came around with this site a while ago and always check the posts and blogs, and I have to say: you guys helped me and inspired me a lot. But only now I found the time to be a little bit more participative and to share a few of my efforts in bread baking.
Before I present you with the amazing bread collection you submitted for my Knight with the Iron Hand challenge, I owe you my own creation!
These goals I had in mind when I thought about the formula. I wanted to create a bread with grains and seeds used in German breads, preferably growing in the Baden-Württemberg region.
So, as I planned, this weekend I made another change in the bread from Lesson One, and added some seeds and grains.
To the 1/3 whole wheat recipe I added 2 tbls of quinoa, 2 of flaxseed and 3 of sunflower seeds.
On either side the river lie
Long fields of barley and of rye,
That clothe the wold and meet the sky;
And thro' the field the road runs by
To many-tower'd Camelot;
.....
Only reapers, reaping early
In among the bearded barley,
Hear a song that echoes cheerly
Not trying to spam site just excited over bread I made...layered out.
Turned out wonderful! :-). The taste is only something I could get if I paid $5.00 a loaf and to think I use to do that....... Well No More I Say!!!! :-) :-) :-) THANK YOU EVERYONE! For your words of encouragement and wonderful recipes. Learning everyday.
In a couple hours we will see how the crumb looks. But wow did it rise in the oven.
You are correct it is clay ceramic they call it stone ware. This one came from the pampered chef collection. I am finding it cooks bread better for me than open oven but being so new to baking I really have no idea what is best. I just know I dont need an egg wash for color. This is my take on the wonderful rustic recipe minus just rye flour I cannot find it around here I may have to order via internet,and this was with my own sourdough starter. More pictures of crumb to come when it has cooled.
