After my recent less than satisfactory experience with gummy rye bread, I returned to an old, reliable favorite of mine - Hansjoakim's 70% Rye Bread.
Total formula | Amount | Baker's % |
Medium rye flour | 436 g | 70 |
First clear flour | 187 g | 30 |
Today I baked two things from Inside the Jewish Bakery: one worked out very well, and one didn’t. The double knot rolls with Honey-Whole Wheat Challah dough are just as I hoped. The Mini-Schnecken came out all wrong.
I haven't been able to get pumpkin and sunflower seeds out of my head since Franko posted about the combination here. In the end I went in a little different direction, using 25% whole wheat instead of rye and adding flax seeds. No special reason for either change - the flax seeds just happened to be beside the other seeds in the freezer, so in they went, and I've been on a light whole wheat kick lately that isn't quite out of my system. So, I came up with this:
This bread combines Larry's idea for kneading the cheese into the flour with my own practice of showering the top with parmigiano and then topping it with caramelized onion, which in turn came out of Silverton.
Hi everybody!
I've been homing in on a 50% Whole Wheat sourdough loaf, made with a levain built entirely with Whole Wheat flour. This quest has been ongoing (but relaxed) for about a year, and recently I've been close: flavors are especially to our liking, crumb al dente as we like, and nearly as open as desired, but still room to improve. Today, I think I've hit it.
Hello,
Here is another attempt of soft butter honey rolls. I used the following hydration estimates for the following ingredients: Butter = 17%, Honey = 75%, Eggs = 75%, Milk = 90%. My targeted overall dough hydration was 66%, and fortunately the dough was spot on. Nice and pliable, not sticky at all, but not too stiff/dry either.
Here was the recipe I made w/pics. All flour was KA bread flour, all weights in grams.
I baked two loaves of Vienna Bread from Inside the Jewish Bakery tonight, and have a problem I have not seen before with pan breads. Since pictures are worth a thousand words, here they are:
and the crumb shot:
Sourdough Potato Focaccia
INGREDIENTS
For Dough
Starter (70% hydration) 70g
Strong flour 100g*
T65 flour 100g (or 95g Plain flour + 5g WW)*
