Pane de Campagne with Red Fife 75% sifted and Rye Bread with Barley
German Style-Many Seed Bread
When Hanseata posted her last bread of the year, it was a reminder of a recipe I have seen in Peter Rhinehart’s “Whole Grain Breads”. I hadn't made this one yet but it looks like it has promise. Actually, I love this book. Peters “Epoxy or pre dough” method is inspired. The need for less kneading during the final dough mix delivers delicious results every time. I get rave reviews on all the breads I bake from WGB.
This is completely off-topic.
Discounting the ocassional hurricane, and the ever increasing summer heat, Florida is a good state to live in, especially if you grow a winter garden. We generally plant cabbage, cauliflower, and broccoli in late October to early November. The broccoli is always the first to mature.
I've been wrestling with producing a 50% Whole Wheat sourdough loaf that has good flavor and an open, chewy crumb. I've described my difficulties, and, finally a successful attempt in: http://www.thefreshloaf.com/node/25804/whole-wheat-sunday
I won't repeat the details here, but I'll summarize what I've learned. I believe the comments are relevant to all lean dough sourdough breads to some extent, but the degree of importance may vary depending on the flours used.
Sending this toYeastspotting.
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Continuing with my obession for laminated dough...
I made my first attempt at Hammelman's Olive Levain yesterday and am pleased with the result. The formula calls for mixing in the olives on the low speed in your mixer once you are done kneading but that didn't work for me. I dumped the whole mess out on the counter and worked in the olives by hand kneading. I retarted the formed loaves for about 5 hours while out for an afternoon hike then baked it up as the centerpiece for dinner. The flavor is fantastic and the olives have infused their taste througout the loaf. I think I'll be making this one again.
My wife likes her sourdough sour. And a happy wife is better than the alternative. Not that I dislike sour sourdough. Indeed, for some purposes (along side a salad, or as toast, or as an appetizer with cheese, or….), I like my sourdough sour, too.
I'm almost caught up! It's week 5 in the Inside the Jewish Bakery Challenge - Semester 1. This week was Honey Cake.
This called for white rye flour. To make it, I milled whole rye and then sifted to 80% extraction. I think the walnuts were a little heavy, the centers never really rose even after 3 hours of cooking. Almonds may have been a better choice.
With few exceptions, most of my baking in the past weeks has been, well, pedestrian. One of the exceptions would be Bernard Clayton's Pain Allemande Aux Fruits. There's no way a bread like that can be pedestrian, even if the baker's efforts aren't stellar. There was also the treat of introducing a young South African friend to the simple joys of a Southern-style breakfast featuring buttermilk biscuits, sausage gravy and fried apples.
