After seeing some really lovely ryes here recently I thought it was time to give it a go, so this morning whilst refrehing my sour dough i thought rather than toss it out i would put it to work.
-Update 14/09/11: added some photos of 100% WW and 70% WG Rye
-Update 15/09/11: added crumb shots of 100% WW and 70% WG Rye
Initially I only planned to bake two kinds of bread that fitted well into a family holiday schedule:
7.00 being woken by our 5 year old
7.15 to 7.30 preparing pre-ferment (rye sour or biga)
8.30 breakfast
9.30 to 19.00 being busy with having fun
19.30 to 22.30 baking time
This is my second take at Hans Joakim version of Pain au Levain with Whole wheat. Recipe can be found in Hans's Blog here.
The Recipe Differs from Hamelman's in The amount of Rye and Wholewehat added, in addition to the levain. In this recipe, All rye is in the levain, and is mixed with the remaining ingredients for the 30 min. autolyze. Salt is added thereafter.
(Edit: I've increased % of prefermented flour to 17%)
i here can oneone help me out if i add to much of L cystiene to my dough what faults will i get in the hole process
Since my Danish pastry adventure last week, I’ve been keeping it simple. Last Sunday I baked some of my San Francisco Country Sourdough (8.5% whole wheat, 6% whole rye, 40% liquid levain, 75% hydration). I’ve reported variations on this formula before, for instance here (http://www.thefreshloaf.com/node/22679/spring-air…and-oven). Last week I used bread flour in the levain instead of all purpose, to get a bit chewier crumb.
I've just returned from my first visit to Aspen, CO.
I went with my daughter to visit the new vacation home, she's been busy decorating.
She showed me all over Aspen, wined and dined me day and night. It was an amazing week, I came home with the 'Rocky Mountain Highs".
The weather, town, new home and food were all so beautiful! And, we missed 'The Blackout"...
Feeling a little guilty, I baked the boys some sourdough bread before I left...'Robbie, my grandson requested 'sourdough'!
I considered throwing this idea out there as a hypothetical but never got around to it. So, I went with my preferred method: bake first, ask questions later. The question that led to this formula went something like this: Instead of adding yeast to a rye sourdough, as so many book formulas do, what would happen if I added some whole wheat starter?
When I was young fresh fruit was a great treat and not common in Icelandic diet. Today fresh fruit of many sorts is readily available year round allowing one to bake galette year round!
Pastry:
1 cup flour (125-130g)
4 oz. cold butter unsalted (113g)
pinch salt (or more if you like)
ice water (30-50ml, enough to make pastry workable)
