Published on www.evilshenanigans.com - 3/23/09
A few nights ago my husband and I had the opportunity to have dinner with a very old friend. We had not seen him in a very long time and during our time apart he had gotten married to a lovely doctor who brought to the marriage her beautiful daughter. A year and a half ago they had an adorable daughter of their own. His family is beautiful. He is very lucky!
This is a blog entry of a rye sandwich loaf. Rye content is only one-third cup rye and two and two-thirds cup white bread flour. My blog on a little rye is the opposite.
For the few of you following this adventure in milling, I thought I would post the baked results. I used my standard baguette formula which is posted elsewhere on this site, but briefly is all levain, 65% hydration with 15% of the flour pre-fermented with an inoculation rate of 25%. This is a formula that I have been baking every week for years with fairly consistent results. My standard baguettes are pictured elsewhere in my blog.
mixed breadbaking experiences, this weekend. On the positive sides: I was able to produce 'a lot of bread' and consume most of it (since we had visitors). In the picture: on the left sourdough from a few weeks starter (top), the others below were 'quick sourdough', I used a dried powder I bought in the store. The starter wins it by far with taste, according to the expert taster at home. In the middle simple buns, on the right pain d'ancienne (front) and plain bread.
J.H. Bread Book recipe for Baguettes with Poolish. I made a morning poolish and baked this evening baguettes and rolls. I used KA AP flour. The Baguettes were so light and the rolls are delicious!
These rolls are great alone or for sandwiches..so light!
My starter, let's call him Ol' Yeasty, is a week old and I decided to make a loaf of bread to celebrate!
He has been quite active, and despite his youth and inexperience, I decided to let him have a go. We made a simple boule, Ol' Yeasty and I.
Not the best oven-spring, not the best crumb, but it was a wonderful first effort for the young fellow, and there was a decided sour note to the bread. I do like that!
For those of you following baguette quests, a new "Best Baguette in Paris" has been named: M. Frank Tombarel at his boulangerie Le Grenier de Felix, 64 Avenue Felix Faure (XVeme).
We have high hopes that Janedo can quickly make a trip there to learn his secrets.... :>)
Happy Baking!
