Following up on the success I had with the 36 hour Durum Semolina SD bread I made last week I wanted to try a Pain au Levain version and see if I could get similar results.
Usually, when I bake, I bake. A lot. The more bulk in my fermentation, the better. This weekend, however, I only did two small bakes; some demi baguettes and a couple sandwich loaves. I feel incomplete...
I know I've been slacking on the posting lately, so here's my pictures post of some recent breads I've done.
I've been lurking around for a very long while now, not really posting at all, just enjoying everyone else's content. But recently, my eldest son, 6, has been found to be sensitive to wheat and dairy, which throws a rather large spanner into my wonderful world of bread baking. However, onwards and upwards. His favourite bread is (was) marbled rye, from BBA, I believe I have posted quite some time ago some pictures of it.
So I created a gluten / dairy free version of it:
I have not made any rolls in a while and since my wife insisted on some "simple" rolls for our lunch sandwiches this weekend I decided to whip something up using instant yeast instead of my sourdough starter or yeast water starter.
So the past few attempts at my sourdough boule were a flop. A conglomeration of under-proofing, crappy shaping, sticking to the brotform were to blame. So I took a look at the recipe again I decided to make some big changes from the original.
Changes:
Outcome....
OK, so I came up with a general recipe last night that would scare the socks off even the meanst ghoul. I need some input though.
It's going to be a zombie bread. I want to make a sourdough with a mix of AP and Whole Wheat and, the best part, I want to use squid ink as part of the hydration percent to color the loaf black and add pistachios and cranberries for color and flavor. The thing with squid ink is that it is salty so I'm trying to figure that part out.
Any comments?
We've been having a lovely fall here in BC and I've been getting back into the baking routine. These sourdough loaves were shared at our Thanksgiving dinner.
Then we had pizza night a couple of days later.
We wanted to take a new look at Pierre Nury’s Rustic light Rye from Daniel Leader’s book ‘Local Breads’ that ZolaBlue posted about here:
Yesterday when I woke up and saw Phil’s post on Word Bread Day I knew we had to get cracking in order to get some kind of bread at least started on this world wide day devoted to bread. Phil’s and Ying’s fantastic posts this week using figs seemed like a good place to start - not that my attempt would add up to half of their masterpieces.
