I love rye. I love it so much that I even use it to make granola bars.
Using pre-gelatinized flaked rye has yielded the best results.
Friends asked me to bake for them so I made a Tartine Style Country from Trevor on the right and for the first time tried a 'Light Rye' from Martin Field's book Sourdough on the left....
Sadly, no crumb as Barney and I delivered the loaves in my new bag which was a bday present from a friend and used it for the first time..ha, ha....
Then I thought, I just up the rye and baked a 200g rye and 300g strong white bread flour loaf today...
It did turn out less dense than I thought and tastes great! Reminds me actually a lot of some German breads!!!
Yesterday I did the 2nd part of my experiment to see how degree of proof affects the crumb. First part was done using 4 deg C final proof – here is the link
http://www.thefreshloaf.com/node/57400/degree-proof-retarding-4-deg-c-experiment
Hello everyone.
I’ve been baking sourdough now for about 2 months with varying degrees of success....I’ve certainly learned the hard way that a 100% wholemeal rye sourdough is probably not the easiest loaf to eat!
A bit of a come-on, but for comparison the lead photo is my standard 84% hydration ciabatta crumb, as is this next of a full loaf.
Friends soon visiting asked if I could bake ciabatta for them. I had to re-aquaint myself. Rather than make my old standby ciabatta at 84% hydration, I wanted to try another option.
Mid-Autumn Festival is around the corner! In Hong Kong, lotus seed mooncakes (and other non-traditional varieties e.g. egg custard mooncakes and snowy mooncakes), stuffed glutinous rice dumplings in sweet soup and fruits like pomelo and star fruits are served. In case you’re wondering…No, we don’t celebrate it with pineapple char siu buns! The thing is, this Chinese festival triggers my craving for Chinese food.
Hi All,
To save time and bake Professionnal Bread I propose my French Bread Recipes Android App for free this week.
No more worry about Bakers Math including Sourdough, water temperature, raising time Timer, etc.
App Web site: https://to15657.wixsite.com/frenchbreadrecipes
While we all love a nice crusty loaf of bread. Pillow soft buns with nary any crust at all have a place too.
Friday night dinner.
Mississippi chicken on fresh, home made pillow soft buns.
This is my second loaf with fresh milled flour. Once again, I turned to Maurizio for inspiration and went with his Sourdough Spelt formula. My loaf used 30% fresh milled spelt, 30% fresh milled high extraction hard red spring wheat (Maurizio calls for Central Milling T85), and 40% Giusto's Artisan. I used a 40 mesh sieve to sift the whole grain red wheat down to high extraction (about 85%). This loaf was 85% hydration. It was proofed in the refrigerator in a linen-lined oblong banneton and baked in an oblong clay baker. The result:
