Maybe this should be called Hamelman's Pain au Levain, mostly, because there were a couple of small excursions from the formula presented in Hamelman's Bread, 2nd Edition.
baked this yesterday... yes, it is for my friends. this time they dropped by my place when i was baking. they were delivering an early birthday cake for me!!
and i treated them a freshly baked bread from the oven!
home baked blueberry cheesecake :) what a surprised!
I used a small amount of organic rye flour, perhaps 10% in my white bread flour starter and that seemed to kick things up a bit.I have reduced the proofing time to 40 minutes on the batard and while a little easier to score, my lame work still needs work. Next bake I will try a 35 minute proof for the batard/ baguette.
All three loaves are 20% Rye Sourdough.
one with Caraway Seeds, one with Fennel Seeds…..
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and one with Rolled Oats on top…..
Not long ago Varda did a series of posts on her quest to recreate a non SD Pratzel’s Tzitzel. She had the good fortune of talking to the original owners about the formula for this bread and gained some good insight. I though I would do a SD one just to be different and I prefer SD any day, any way to yeasted breads
I've used Reinhart's Portuguese Sweet Bread recipe to make Hawaiian Rolls for a friend on a couple of occasions. I modify the recipe in his Bread Baker's Apprentice book to use a poolish at 100% hydration and to include more flour as I find this recipe very sticky for some reason. The original recipe's overall hydration is not that high, but maybe I screwed up the measurements somewhat. Next time I may try Floyd's Hawaiian Rolls recipe which is similar but includes pineapple juice.
I had enough orders this week so I have some crumb shots and some not as most was going toward orders. I made my usual 100 % sourdough bagels from Wild Yeast blog but I used whey from my kefir for all of the liquid including feeding the staters..I use 1/2 rye starter and 1/2 white staters for the formula. They were all spoken for but the fragrance and shape are lovely so I have high hopes for the reviews on texture and flavor . I also had more orders for the Oatmeal Bread.
Yesterday, I baked the “Field Blend #2” bread from Ken Forkish's Flour Water Salt Yeast. It is a mixed grain and mixed leavening formula with 30% whole grains (wheat and rye). It is similar in method but quite different in flavor from the “Overnight Country Blonde,” which was the first bread I made from this book.
I got the book "How to Bake" by Paul Hollywood for my birthday recently, have been baking some bread from it; I like the sort of breads that are in it, though I don't like the "vagueness" in the recipes. Especially in the sourdough ones. For instance, the amount of hydration of the starter is not even mentioned. With my 100% hydration starter, the recipe below has a total hydration of 71,4%. Which I do not find that very high, considering the original recipe uses part whole wheat flour. And that is with the maximum amount of suggested water
Summer 2013 at Bread and Roses
It’s been busy here in Powburn, but there has been time for holidays too. Bakery projects remain live, with much continued interest in the portfolio of artisan breads. It is just a matter of continuing to believe, and to drive it all forward as best as I can possibly manage.
