This is just our * daily * bread , or every other day bread as I bake every 3 days these days.
Left proved in a bowl with a floured cloth and right proved in a banneton * must get second large banneton *
I love a simple bread as long as it has bags of taste it does not need to look beautiful:)
No crumb shot yet as they bread is still to hot to slice.
Once I made a crumb shot I shall add it.
Those 2 bread won't last long in my house. doh
Came across this recipe by Teresa Greenway. although it is a white loaf it was delicious. Double hydration worked easily and dough was fairly firm and easy to shape at 68% hydration. Overnight retard as per recipe, only needed hour and half to proof then baked. Have no DO so steamed up oven well and happy with the result. Will make this again for sure - just wanted to keep on eating it!
Crumb shot of small boule
The day arrives for every serious hobby bread baker when he or she - no longer satisfied with being limited to store-bought yeast - craves for the star among starters - the homemade sourdough!
(a bit of repost of my introduction on the forum, but wanted to save this bread on the blog as well)
Bought Tartine recently and in an effort to get my basics down I figured I'd drop all the sprouted grains, seeds and nuts for a while and go all basic.
I'm still baking with the Italian flour we got from Mulino Sobrino a couple of months ago. When heading back to Italy end of April I'm thinking I should get myself another batch for the coming months after we've wrapped up in our mountain refuge.
This bread is a riff on Josey Baker's "Dark Mountain Rye" - I omit some of the seeds he uses (sesame), and incorporated lots of sprouted rye in its place. It is incredibly popular at the Cafe I bake for. Shoutout to JB for the inspiration and letting me hang out and get my hands on the dough while I was in San Francisco.
Keep in mind that that formula below is for 2 9x4.5" loaves.
Item | Weight | Percent |
Rye flour, whole grain |
Over my last two days off I made this really big Oatmeal Miche. Its subtle and earthy and maybe a little too big but it will last all week until I have time to make another so I'm pleased.
Here's how I made it
Levain build one
Levain build two
First, I can mis remember the amount of flour I'm measuring and end up at 72% hydration instead of 70%.
Then I can set the levain/flour/water to pseudo autolyse for 30 minutes, get an urgent call and come back to it 1.5 hours later.
Then I can start to work the dough, remarking how much slacker it was than last time and realize, after 15 minutes of slap and folds appearing to accomplish nothing, that I forgot the salt.
