Da un pò di tempo volevo provare il pane di Eugenio Pol di cui ho più volte sentito parlare bene: usa farine biologiche macinate a pietra (Molino Sobrino), acqua di montagna, lievito madre ... chimico di studi, lascia Milano per la montagna.
I Have blogged about my first 66% Sourdough Rye before Here, but this time, its more like what it should be: close textured, more sour, More Rye-ish. This time i used Medium Rye (I mixed sifted Rye Flour with Whole Rye Flour in 50/50 ratio).
The fermentation happens faster when whole rye is added, and my bulk fermentation was 45 minutes only. As expected, the dough never came together as it would with lower Rye breads, but the falvor of sour rye was very pronounced.
Dopo un mese pieno di impegni ho finalmente il tempo e la tranquillità per aggiornare il blog. Il mese di maggio è stato un mese frenetico: Corsi di Panificazione, Gite Sociali, Festa del Pane e Festa del Punto Parco hanno scandito i nostri fine settimana.
[color=blue]After a very busy month I finally got some time and tranquility to update the blog. The month of May was full of work: Bread Baking Courses, ItaliaNostra Social Trip, Feast of Bread and the Feast of PuntoParco marked our weekends.[/color]
This is the first time I have seen Greek bread that wasn't pita. So, tried it myself and the results were great. I'd send pix if I knew how. Tyro
Here's my story about changing my house bread because of wanting to share olive oil.
We brought back 10 litres of freshly-pressed olive oil from a press in my parents' home town in Italy, and we wanted to share it with friends. Not having enough small flip-top bottles in the house, I bought some beer for the resealable bottles. I don't drink beer, so I thought I'd use it up making some bread. I was cautious, going 50-50 beer-water on my house bread formula.
This bread is problably a classic, everybody seems to love it. And how comes one not to? I usually try to bake and eat more whole wheat breads, but this bread is hard to resist to. I followed the recipe "by the book", with 10 hours retard in the fridge, baking them directly from the fridge, and I suspect both breads were just a little bit underproofed. Probably an hour at room temperature would have been a better thing to do.
Well, thanks all for helping me get the new starter to a point where I could bake with it again!
Forgive me. I have strayed from the unending pursuit of the platonic ideal in bread baking, and have had some fun.
