Hamelman's Roasted Potato Bread, with some modifications. I used a bit of my sourdough starter instead of yeast for the pate fermente, and also substituted about 12% rye flour for some of the white.
Note the chunks of potato sticking out the side of the proofed dough - have to cut the potato a bit finer next time.
The finished loaf.
sPh
Hello,
This was my first attempt working with flax seeds. I got a bag of brown whole flax seeds from the grocery store, soaked them at 300% hydration for 12 hrs. Separately, I made a 3lb / 1362g dough at 68% hydration using 90% AP flour, 10% einkorn flour, and a touch of honey (5%). 20% of the flour was a liquid levain at 125% hydration, 50% of the flour was a cold flour soaker at 80% hydration. For the flax seed soaker, I wasn't sure in advance how many seeds I'd want in the dough, so I just soaked a bunch of seeds, more than I'd need.
Cat and I decided to go for a hike yesterday on Mount Sutro, the wooded mountain in the middle of San Francisco. Since we knew we’d be in for some calorie-burning, we stopped on the way at our neighborhood pizzeria, Pizzetta 211, a tiny place that is often rated as the best in the City. Cat had a bacon and butternut squash pie with chipotle crème fraiche. I had one with homemade sausage, radicchio and Gruyere. Sorry, I didn't have my camera along.
I have been working through an abundance of whole rye flour and strong bread flour lately so I’ve dropped anchor in the sourdough rye section of Hamelman’s Bread. I couldn’t quite make up my mind this week so I picked two. First was the Whole-Rye and Whole-Wheat Bread, baked pretty much by the book. Next was the Sourdough Rye with Walnuts. I turned that one into something a little different.
... and now for something different.
We helped celebrate a good friends birthday last night––the same person who I have recently started baking a weekly sourdough loaf for :)
These are so delicious, I can't stop snacking on them. Everyone loves these, make extra because they won't last long and save some for baking. I also make lemon for baking and eating.
The peels were dried in my oven, set on Bread Proof mood. I had a large batch but, I imagine these would also dry very nicely in the B&T proofer, using a dry setting, No water would be added to your proofer and a higher setting of heat would be used for drying.
Let me start by apologizing to the generations of German bakers before me. I have been trying to learn about the dense style dark bread sometimes called Pumpernickel or Schrotbrot or Roggen Vollkornbrot. I've baked the Hamelman Horst Bandle bread and liked it after I finally figured out how to bake it at home. Then I have been fooling with the Barm process and Barm breads, both white and rye flours. I read a comment from Dan Lepard about soaking whole berries in dark ale after simmering to soften.
