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My Lexi

This weekend's bake was a bread with honey in it. I decided to try to get a honey swirl in my bread by flattening the dough, smearing some honey on it and rolling it up. Since honey is 17% water, I thought I'd make a paste to equal the hydration of the dough.

These are my attempt at black rye rolls, again from Beth Hensperger's The Bread Bible.* I thought I wouldn't have enough rye flour but then I did -- phew!

I consider these rolls a success, cracks and all, for several reasons: 

First, this was only my second time working with rye flour, and I almost didn't have enough. 

Risking being struck by lightning from the Dark Side, Lucy came up with another white bread this week.  This one was bit different since it had 20% pre-fermented flour – in the summer – twice as much as usual.  It also had a 1 hour bulk ferment before shaping and no retard of the dough two additionally unusual processes.

Okay, so I'm playing fast and loose with the name.  It is actually a durum with rye levain.  Which has its roots in  TFL's whirlwind tour this past Spring of the bread within the high walls of Altamura in Apulia Italy, and David Snyder's formula.  I thought about this a few days ago when I posted my question: at what point does dough become bread? and used pictures from my completely untraditional and blasphemous shaping of the bread, used kinda as a demo of the before, during and after.

A friend gave me the recipe. I replaced the raisins with cranberries and cut the loaves in half lengthwise to end up with a square shape. Notes in brackets are mine. 

Rosemary Raisin Pecan Crisps

2 cups flour (I used Robin Hood Best for Bread Multigrain)
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins (Cranberries)
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds 
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 Tbsp. chopped fresh rosemary

                                    Az udvar közepén van a farakás, nekem készült, nagyon örülök neki!

The no knead sourdough, originally Jim Lahey's and featuring on NY Times. I do like it but must admit I gave it a nudge or two whilst folding and shaping. I left it to prove in room temperature - possibly it would have benefitted from a longer prove in the fridge, we'll see next time. Also next time I'll do a mix of wholemeal and white - this is all-white.

Hi here is another Sour dough Miche I made this past weekend. Nice loaf, can't wait to make more. Rye, Wheat, and white flour. Baked in a dutch oven combo cooker. 

Here is a picture of a sourdoough loaf I made this last weekend 70% hydration. Turned out great! Nice rise.