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Feb. 19, 2022. 87th bake.

Goals: A boule with 500+ grams of flour to fit in the deep pot of a Lodge 3.2 qt combo cooker, and to fit the baked loaf in a one gallon plastic zipper-seal bag. Mostly home milled, but also use up some store-bought flours such as semolina and two kinds of durum. Mostly commercial yeast, but also use up a chunk of low hydration rye starter that I had set aside but didn't use as expected.

I recently engaged with  Lance (albacore) about his lovely dough machines and mentioned that i had purchased a new machine so here is a little bit  about it and its maiden effort..

 A second present that i treated myself to arrived yesterday afternoon, it was a week earlier than i was expecting . It is a Chinese noodle dough machine, This one is from Sydney rather than the long wait from China, and significantly cheaper @ $129. The postage from China was more that the advertised price of the machine direct from China.

This is my 6th bake based on Denisa's 100% rye recipe: 
www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread

5th submission to the Rye Community bake: 
https://www.thefreshloaf.com/node/69775/community-bake-rye-bread

4th time with home-milled rye flour. 

I've been intrigued by several recent posts that feature a 100% whole-wheat Hokkaido milk bread, such as this one by Benito.  So I decided to try my hand at it.  Almost.  The "almost" being that I changed it from a sourdough bread to a yeasted bread.

I adopted multiple tips from this site in order to try and achieve a successful loaf. Paul said “ one bubble” see pic above top right is THE bubble . Dan said bulk in pan . I can’t remember who said make sure and bake thoroughly… will do tomorrow. I made two levain with YW one white one rye. All flour in the dough is Mock Mill ground to a more coarse setting than I usually do, another tip from someone here on TFL. A Community Bake for sure! 

Before bulk in pan : 

This is the easiest (from a lazy person's pov: me) sourdough bread!

I've made the yeasted version of pain brié multiple times and have always wondered, using the old dough method (Pâte fermentée) must've been the only way considering no commercial yeast (discovered mid-1800's) was available as far back as the 14th century when such breads were made. So, I prepared a stiff starter and used it for the loaves.

Sourdough Pain brié
Stiff starter (60% hydration)

This is a recipe in Hamelman's Bread (3rd Ed.).  It was a straight forward bake and had a very nice sour apple aroma during the bake.  Haven't had a chance to slice it yet, but will have some in the morning for breakfast.  Recipe calls for Medium Rye, but says that Whole Rye can be substituted.  I proofed this seem side down for the natural score look.

Makes one loaf...

Peter Reinhart's NY Deli Rye! I have been baking this for years, but in the past always as a free standing loaf. For the first time I baked it off in a loaf pan and LOVE the result!

This is my 3rd time baking these delicious baguettes for friends and family. The common response I get - "I can't stop eating them!".

Easy and tasty - here's the link to the recipe.

I liked the simplicity of the recipe: https://forgottencookery.wordpress.com/2018/09/04/frisian-rye-bread/

I made my own coarse rye meal by pulsing rye grains in the blender. The result was very uneven, with a whole spectrum from almost intact grains to dusty flour. I didn't have any syrup, so I substituted honey. I soaked the mixture about 4 hours in a nice warm spot. Then I cooked overnight (probably around 10 hours) at 230°F, with a pan of hot water under the bread pans.