Blog posts

Modena Mountain Bread

Pane Montanaro

from

The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food

by

Lynn Rossetto Kasper

And how!

50% sprouted wheat (commercial) and 50% BF, 80% hydration, 20% starter (100% hydration), 2% salt, 12% sprouted grain. 40 minute autolyse (flours and water only), slap and folds x 6, 1 and 1 minutes, then 3 sets of stretch and folds at 20-30 minutes apart. The dough was beautiful, smooth, supple, elastic.

Covered and into the refrigerator for the night, where it rose maybe 50%. Pulled it out and cranked the oven to the max (500 F+) to preheat while I preshaped, then shaped a tight boule.

I'm writing this well after making this loaf last week or thereabouts.  Unlike so many of you, I'm boring in my bread tastes, I don't really want to make lots of different varieties, as long as I make this particular loaf and have it on hand for egg sandwiches, I'm reasonably happy.  I do use sourdough in it, as it tastes better with mustard and egg, than when it's made only with sweet yeast.

I have baked Pumpkin Pain De Mie and Pumpkin and Pepita Rustic bread for Halloween, and two batches of Pretzel.

Never having baked, tasted or even seen these skinny loaves before now their shape is my best guess based on Stan's instructions.

I may not have got the shape right, but I'm sure I got the recipe right. They are loaded with flavors! We're planning a small get together with friends to eat these; each guest will bring a dip or spread they think appropriate for rye. I'm making a roasted beet, yogurt, bleu cheese and bacon dip.

Crumb.

David G

I often ask for requests but seldom get one.  "Oh whatever you want to make" is the most common.  This time around the lovely lady requested a Sour Wheat bread.  I was thrilled.  I decided I'd build a new formula just for this/her.  And since I'm so happy with the results I thought I'd share.  A note on how my spreadsheet functions.  The

People often criticize the Forkish method of managing one's starter.  For example, if you were to make his double-fed sweet levain according to his instructions, you would throw away everything but 50 grams of your starter that you fed 24 hours ago, feed it 250 grams of flour and (200 grams of water) for a total of 450 grams of levain.

Hello all TFL'ers.  I stepped away from baking bread for awhile and just started again about 18 months ago, but this time with SD.  I want to say thank you to everyone that posts on this site.  What a wealth of information, passion and willingness to share. There are many folks here that have inspired me to keep learning and challenging myself.   I felt after "lurking" on the site for so long that I'd log-in.  My hat goes off to Floyd for such a great site that he tirelessly maintains. (IMO). Until next time.... happy baking.

Everyone, have a fun trick and yummy treat!!

I am honored to be participating as a recipe tester for Stan Ginsberg's upcoming bread book featuring rye breads.  We are not legally allowed to share or discuss the actual recipes we are testing, but fortunately we can at least wet your appetite with some photos.