Hello everyone,
It’s been a summer of so much sun here in the Pacific Northwest – have tried to capture the season with some pictures – flowers, light and beautiful sunshine.
the center of this flower seemed like the sun's rays...
So last week the cool guy who trades me goat cheese requested the sesame levain I made on week three. I was hesitant as I didn't intend to go back and replicate or improve any recipes but I reconsidered quickly and thought it would be nice to fulfill a request. I had to make a few changes though. I cut the lemon idea entirely as I dont' want to find out how much zest I'd need to actually taste it and the loaf was so good when I couldn't taste it. Secondly I doubled the levain and reduced the final dough ingredients to keep the formula the same.
Maybe this should be called Hamelman's Pain au Levain, mostly, because there were a couple of small excursions from the formula presented in Hamelman's Bread, 2nd Edition.
baked this yesterday... yes, it is for my friends. this time they dropped by my place when i was baking. they were delivering an early birthday cake for me!!
and i treated them a freshly baked bread from the oven!
home baked blueberry cheesecake :) what a surprised!
I used a small amount of organic rye flour, perhaps 10% in my white bread flour starter and that seemed to kick things up a bit.I have reduced the proofing time to 40 minutes on the batard and while a little easier to score, my lame work still needs work. Next bake I will try a 35 minute proof for the batard/ baguette.
All three loaves are 20% Rye Sourdough.
one with Caraway Seeds, one with Fennel Seeds…..
[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/89Bake1_zps00d87b13.jpg.html]
[/URL]
and one with Rolled Oats on top…..
Not long ago Varda did a series of posts on her quest to recreate a non SD Pratzel’s Tzitzel. She had the good fortune of talking to the original owners about the formula for this bread and gained some good insight. I though I would do a SD one just to be different and I prefer SD any day, any way to yeasted breads
I've used Reinhart's Portuguese Sweet Bread recipe to make Hawaiian Rolls for a friend on a couple of occasions. I modify the recipe in his Bread Baker's Apprentice book to use a poolish at 100% hydration and to include more flour as I find this recipe very sticky for some reason. The original recipe's overall hydration is not that high, but maybe I screwed up the measurements somewhat. Next time I may try Floyd's Hawaiian Rolls recipe which is similar but includes pineapple juice.
I had enough orders this week so I have some crumb shots and some not as most was going toward orders. I made my usual 100 % sourdough bagels from Wild Yeast blog but I used whey from my kefir for all of the liquid including feeding the staters..I use 1/2 rye starter and 1/2 white staters for the formula. They were all spoken for but the fragrance and shape are lovely so I have high hopes for the reviews on texture and flavor . I also had more orders for the Oatmeal Bread.
Yesterday, I baked the “Field Blend #2” bread from Ken Forkish's Flour Water Salt Yeast. It is a mixed grain and mixed leavening formula with 30% whole grains (wheat and rye). It is similar in method but quite different in flavor from the “Overnight Country Blonde,” which was the first bread I made from this book.
