This is my take on Peter Reinhart's whole-grain struan. Instead of adding yeast, I made the firm starter using sourdo.com's San Francisco strain that I've been feeding nothing but home-milled wheat.
For the flour, I milled a mixture of 45% hard red wheat, 45% hard white wheat and 10% rye.
One of the foremost incentives for purchasing my own grain mill was rye.
From coarsely milled rye grains soaked and added to wheat dough, to freshly milled flour and a thriving rye starter.
Rye has been on my mind this week … probably a little too much to be called healthy. So with some free time available last night, I shifted thinking into practise.
Hello,
I've never yet made a poolish bread, and wanted to try it, so here was my first one. 20% of the flour was the poolish w/baker's yeast (0.2%) at 100% hydration (fermented appx 10 hours). 57% of the flour was a cold flour soaker at 80% hydration in parallel while the poolish was fermenting. Final dough hydration was 66%. All flour was KA AP flour. (I did not cold retard the dough, or make a mash for this bread).
Dragels (dray-gulls like bagels)
My first attempt at bagels made with a Durum sourdough starter and Durum flour. This is a seat of the pants, see what happens, work in a few different ways to make bagels. I'll go into detail and a formula when I'm happy with the results.
Ok. The truth is that I don't have much to say about the bread I baked today. I just want to post this picture:
All right - it is a Pain au Levain with around 30% whole durum. Tastes good.
That's all I have to say.
We have 2 Costco conveniently located in different sites of the city I live in. We also have many of the others but Costco is always my best choice for grossary. I bought this cooking book at Costco 4 years ago and have been practicing the recipes it offers. And as it says I found it incredibly easy to follow. Rustic Tuscany Bread from the cooking book has been the most facinating piece to me. I did it quite often and I did it kind of my own special version. It looks gorgeous and tastes fantastic.
Pissaladiere is a sort of pizza's distant cousin, originated in Province, Southern France, said to have been brought to the region by Romans. Not sure if the Romans had a pizzaria back home in those days :p, but it was probably their flat hearth breads Romans used to make that gave the inspirations to the locals.....though I have read one or two articles by patriatic French who claimed it's their pissaladiere that gave the inspiration to the Romans for making pizza. :D
