Old school Jewish deli rye. From inception to completion.
1. The rye sour
2. The final dough
3. The bulk ferment
4. The proof
5. Score
6. The finished product
I recently picked up Richard Hart Bread: Intuitive Sourdough Baking, in which Hart describes a very simple shaping method for his "City Loaf". Basically, after pre-shaping into a round and resting, he folds it in half like a taco and places it in the banneton. According to him, there's no difference in oven spring or ear formation vs the convoluted stitching and rolling method he learned at Tartine. I decided to give it a shot, so I doubled my normal recipe to do a side-by-side comparison.
I made a new rye starter and was surprised how relaxed the process was now that I know a tiny bit about sourdough. It had a few pin-sized holes from leuconostoc bacteria on the first day. By day 2, it had way more pinholes and started smelling like a combo of soggy grain and a pile of overused sweaty running shoes. Over a week of 1x a day discard and feeding, it acidified nicely. By day 10, it was rising and falling regularly, had small and medium sized holes, and was smelling sprightly and tangy. So I made my first bread with it:
Maltese beef and pea pie. ( My mom's meat pastisti filling)
I made a very quick oil based pie pastry yesterday. It turned out just a little too dry. That being said,bI got it into and on top of the pan. Smile.
I upped my Bundt cake game, with a fly, new pan! Made in the USA. Nordic ware.
Stay tuned for the finished product.
Million dollar cheesecake swirl carrot cake, with pignoli.
Decided to try-out the techniques I read and heard about from the locals when visiting Matera over the Christmas holidays to make an almost 100% semola rimacinata durum wheat loaf.
Didn't try the characteristic shaping. Thought it better to take on one challenge at a time, but the texture and flavour have come out superb. Maybe the best 100% rimacinata bread I have attempted so far. Here are the details:
Feeding 100% hydration SD starter
I haven’t made these in ages. It was time today. These are 50% home milled rye all of which was in the levain.
I doubled the formula to get 16 / 100g bagels. I always use lye , absolutely no outrageous precautions needed except a towel to keep them from sticking to parchment/ pan.
I didn’t retard these and it makes everything much easier , they rose beautifully. Very pleased .
700g AP - Arrowhead Mills
240g cold water
56g milk powder
34g non- diastatic malt powder
20g salt
600g active levain
I would like to have a good recipe, for fruit buns, with a shelf life from 4 - 6 weeks
Any suggestions
Thanks
Made with roasted sweet potatoes, fresh milled durum, fresh milled Blue Hopi corn flour and King Arthur bread flour.
I was happy with the nice purple flavor.
I usually have a higher % of fresh milled than this bake, so I was expecting a more open crumb. I’m so afraid of over-Fermentation using FMF that I could have pushed bulk to 75-85% easily and achieved a more open crumb.
Either way, it’s a flavorful bake.
