I enjoyed the last country rye I baked so much that I tried another one. This is the Polish Cottage Rye from Local Breads and the formula is pretty similar to the one I used for the last bake. The only place I really strayed from the book was to use a coarse, whole rye instead of a white rye.
Why am I still doing this????? Grrrrrrrrrrrrrrrrr
I've been away from The Fresh Loaf for a while. I was still baking and blogging but didn't quite have time to also update the pages here. So, I'll keep it short and sweet for few things that I baked in the past week or two.
Ciabatta with wheat germs and olive oil (from Hamelman's Bread)
There's an awkward name for a bread. It's the third of three recipes that I wanted to do this summer using ADY and it worked out well for me.
It's what I consider a fairly simple recipe using elements taken from Mr Hamelman's "Bread" and recipes I've read here on TFL. I also have to give out recognition to Codruta for her idea of using a paper grocery bag during the proof of a loaf. It's a great idea, simple and effective.
Pain au Levain - Rye with Cracked Rye Soaker and Caraway Seeds
Hi all,
Is there anywhere that I can rent or lease a steam injected stacked deck oven? I am looking for a bakery to rent space that has such an oven and it has been very hard to find. I live in LA and don't think that there are many bakeries that have this type of equipment. Any feedback would be appreciated.
Gena
Hi everybody. I made a light loaf with 19% rye flour. I took my inspiration from hamelman's Vermont Rye Sourdough and from txfarmer http://www.thefreshloaf.com/node/23852/light-rye-cumin-and-orange. I used a liquid levain 100% and 20% of the total flour was in the preferment. The dough had a 72% hydration, but I was surprised of how easy was to handle it. I usualy have difficulties in handling very wet dough, especially in final shaping.
After a couple failed attempts using semolina grind for my starter. My starter was going great with the duram flour. I had only enough duram flour left for one loaf of Franko's Altamura. I gave it a go today in my wfo. Franko's formula 'Rocks' 'lol'. I hope to have a better bake next go round. My oven was to hot and the bread was getting overproofed, just to many irons in the fire today!
