After finding out the Pierre Nury's Rustic Light Rye didn't have much if any rye taste or earthy taste either, I decided to try and see if I could get more rye taste and earth flavor without totally compromising Pierre's fine SD bread completely.
My next attempt at learning something new about bread, I decided to bake off David Snyder's SFSD that he is trying to perfect like the rest of his fine breads, with Pierre Nury's light SD Rye that I ran across in zolablu's fine blog. Thought I would make them both as directed and bake them off in the same oven at the same time now that is is clean after my San Joaquin adventure even if it was a fiasco. I used a compromised temp, steam and time since they didn't quite line up perfectly. I did shape the Nury loaf and lightlu slashed it before in went into
Pizza is one the special favorites we make when my daughter brings her sorority sisters home from college for pizza night. What they don't expect is a very thin crust that is sourdough, has whole wheat and garbanzo flour, sun dried tomatoes, fresh rosemary and garlic in it. They also can't believe that they can make their own from a wide range of toppings, most of which are home made including spicy sauce - and they can load it up with worrying that the crust will not be able to handle it.
My first attempt at making SD using S&F, long retard and David's parchment paper technique. The only change I made was using 50 g of home ground WW berries instead of the rye that David used. No rye to be found anywhere. I also used a WW, and AP flour build for the levain. I'm not sure what David's was but I am guessing he had some rye in it. I was very happy with the results. Nice exterior crust, great open crumb and fine taste. It was better the next day too. I liked it with oiive oil, fresh basil, pecorino, parm and
Mischbrot variations
In earlier experiments with breads having a higher percentage of rye flour I found that adding spelt, emmer or semolina complemented the rye very well.
With this bake I wanted to compare the effect of substituting the wheat part with emmer and spelt in breads with 70% rye. The flours are all from Shipton Mill.
The outcome:
Been trying out a lot of recipes since my last entry, nothing worth to mention what had not been done before, I played around with my sourdough starter
I exclusivly use white flour/bread flour now. The rise may it be bulk fermentation/proofing is nothing much sensational on the contrary, but every
bread i make lifts off in the oven. A guy at the mikrobiology department told me over time strains take over others, one may become dominant, and it is not
A couple of weeks back, I met a group of bread bakers in the Kansas City area through thefreshloaf.com. The meeting place was decided to be Barley’s Brewhaus in Shawnee, Kansas. At the meeting, one gentleman by the name of Paul had brought some sourdough starter to share.
