You know that bubbly, lacy appearance when you look at a well-fermented starter through the side of its container? I've often wondered if that structure could be captured by baking it, and what the result would taste like. Now that I've got my new 4 X 4 X 4 Pullman pan (excuse me, "toast box"), I decided to try it out.
There’s 6# of bread gone! Had to start again. Granddaughter is making snakes too! 
I read about Tony's Brotgewürz rye/wheat loaves & Ian's Onion Caraway Rye -- so, in a bout of cross-polinated insanity 🤣, I baked something you might categorize as halfway between the two.
It's got a chopped rye scald & a diastatic rye malt scald. I added a little lactose-free kefir (because it's what I had on hand) and 1% caraway.
final proportions (including the 2 scalds):
I’m not sure if "sandwich loaf" and "100% whole grain rye" go well together. However, since I’ve seen so many Pullman loafs here lately, I decided to bake my 100% whole rye recipe (https://www.thefreshloaf.com/node/75332/100-whole-rye) in a sandwich bread pan.
This time I used a liquid sourdough instead of lievito madre. Around 3 weeks ago I converted my LM to LiCoLi. It's anyway too warm to bake panettone and LiCoLi seems to be easier to maintain.
Made with fresh-milled rye and whole wheat. Tastes great with a moist and flavorful crumb, perfect for a pastrami sandwich
I used Butler’s Gold Whole wheat that was sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200. The rye was Ryman Rye, which was given the same treatment.
I used dehydrated onions, which were added to the rye scald.
I was very happy with how this one turned out. The crumb was nice and open, moist, and flavorful, thanks to the addition of onions and caraway seeds.
Can someone please help and explain where I might be going wrong :-
I am just parbaking the baguettes (I freeze them individually when they are cold, wrapped in cling wrap)
My dough has proofed enough (ambient temp 20°C for 1.5hours)
I have steam injected at the initial stages
Temperature of oven is 230°C,
Baking on stone. (Stone temp is 235°C)
I’m scoring at 45° and at approx 1cm deep, overlapping by a third.
I don’t know why I get these ballooning !!!
And so it begins. Two SD crusts and time. I have a tried and true formula will post after the helpers are in bed!
Today's bake: Brotgewürz Rye-Wheat Bread
Source: CalBeachBaker
Notes:
Substitutions:
This loaf is a continuation of a previous post about making a pan loaf that skips the middle part by doing a brief bulk ferment and long proof in the pan. The shaping is the last coil fold dropped in the pan.
I'm in awe of this baker's creativity and skills—she can make amazing cakes with hardly any tools. Inspired by her makeshift cake turntable, I made one too！
