Basic Country Bread from Tartine Bread
Basic Country Bread from Tartine Bread crumb
I made this following the recipe in the book. The whole wheat flour was freshly milled. The bread was delicious.
Hi everyone, these were incredibly easy to make! I picked up a trick by accident, which lead to a better result in the end. The pan was too big (or so i thought) for the cut rolls when i placed them for their short final prove. I felt the space was too large between each bun. but actually they 'poofed' up so much, it was better that it turned out like that :)
sorry trying to upload some pics but its not working, will keep trying :)
okay im trying but the upload keeps failing, apparently its too large, the size, can anyone help me out with this? thanks
Mixed Flowers and Mixed Flours
Having some light buckwheat flour in the refrigerator and stone-ground wholemeal rye in the freezer, it was impossible to resist baking a loaf of Karin's buckwheat rye bread. For this first attempt, the spices were omitted. After an overnight fermentation in the refrigerator, a 750 g section of dough was proofed in an oblong banneton and then baked in a preheated Romertopf clay baker. The result did not disappoint.
Light Buckwheat Rye
:)
Really? Week 24? Something like that, anyway.
Ahem.
It seems as if there is no end to the riches of this website. I'm learning things about German breads that will keep me busy for years. Who knew?
Still looking to use up the buckwheat flour I've had around for a while, Karin's loaf looked and sounded awfully good. I made a couple of changes to suit my taste and method, but this is Karin's bread and it is one of the tastiest I've ever baked. The buckwheat and rye, balanced with a little sweetness and spice, is just unbeatable. Recipients gobbled it up right in front of me, not even waiting to take it home.
Sometimes two + two = five, and you roll with it.
Reading a thread earlier today got me looking at the book "Bread Builders", including a section about about L. sanfranciscensis and dental plaque. Very weird. This got me thinking about some travel show I saw (Bourdain? Zimmern?) I saw a while back, where the host drank chicha somewhere in South America.
Sure, starters get going in all kinds of ways: wholegrain flours, whole fruit, pineapple juice. Now I've been reading with interest about fruit waters lately.
Hello,
Today's bake was an experiment with multigrain, to see the difference between baking in a cold dutch oven, versus baking on my firebrick baking stone.
I've seen so many successful dutch oven bakes here on TFL - I wanted to give it a try!
The result: Very tasty! if not exactly pretty.
The baking stone loaf rose up an extra 1/2" compared to the 'cold dutch oven' loaf, which spread out more & didn't have as much oven spring/bloom from scoring.
