This loaf will melt in your mouth.
I mean it. It is so provocatively sweet, so deliciously soft, that you'll have trouble not eating the whole loaf. It's made with real maple syrup (yeah - that's the expensive kind [and the only kind you should ever buy!!!]), and a good serving of oats that'll make you think you're eating breakfast all over again.
Isand66 (Ian) has been using a much greater percentage of starter/Levain in his recent SD breads. As I was looking around for a place to start with this idea, I ran across Chad Robertson's Country SD that uses this same technique. I also prefer at least 10% rye and WW in the finished loaf and wanted to make sure that was the case in this bread. I also wanted a higher hydration dough and one that had more AP flour and less bread flour. This bread sure looks good on the outside but I can't cut into it yet until my wife gives the OK since
This recipe is an adaptation from Veronika at http://eattheroses.wordpress.com. It uses the no-knead method and allows the gluten which is very weak in rye breads to develop slowly. I decided to add some dark beer to give it an extra kick and also used First Clear flour instead of Bread or AP flour. I ended up keeping the dough in th
I get the feeling that dinner rolls are one of those things that don't come out of the oven very often. We all love them. There's something about the soft melt-in-your-mouth inside, the buttery outside... it's nearly impossible to resist a freshly made dinner roll.
Flavoured Ciabatta made using traditional methods. Suitable for sandwiches.
Traditional Biga - left to ferment for approx 15hrs at cool room temp.
300g '00' Flour, medium strength
150g cold water
1.1g Instant yeast
Final Dough - kept warm at 28c.
420g Biga
70g '00' Flour, medium strength
4g Malt Powder
7g salt
140g water
28g good quality extra-virgin olive oil.
sun-dried tomatoes to taste
I get a kick out of trying new types of flours and grains in my bread baking. I frequently shop on-line at King Arthur Flour and like to try new and different products when I can. I've read many recipes on The Fresh Loaf using soakers and have tried a few recipes from Peter Reinhart's Whole Grain Bread book with mixed results. I decided the other day to try my own formula using
This fancy French named bread is really a Rustic Country San Francisco Sourdough. It originally started out as a Glenn Snyder Country SD bread minus the rustic and the sweetbird, that she is, took the recipe and tweaked it some and came up with the most amazing crust on a bread I have ever seen. I just had to try my hand at it and converted it further to more my liking by; using a rye sour starter, grinding my own WW and rye, increasing the rye to equal the WW, reducing the AP accordingly and then adding 50 g of whole WW and rye berries that were
Built off a "Country Semi-sourdough" yeasted bread, I made this bread on Saturday.
Formula:
496G KAF AP
339g H2O
138g 100% Starter
31g Rye
31g Whole wheat
12 g salt
2.25 g active dry yeast
85g manchego cheese cubed
85g oz parmesan grated
50 sun-dried tomatoes
Mix H2O, starter and flours
Autolyse for 1 hour
Add salt and yeast
Knead for about 3-5 mins
Add in cheeses and tomatoes, adding flour as needed
knead for 10 mins
Bulk proof 1.5 hours with S&F @ 30 and 60 mins
Hello,
These are two breads I've wanted to bake, for quite awhile. Really glad now that I have, as both of these breads are so delicious, each in their own way! With thanks to Shiao-Ping and Mr. Leader for their lovely recipes :^)
Shiao-Ping's Banana Pain au Levain <------>Mr. Leader's Whole Wheat Genzano Country Bread
