Inspired by Breadtopia and copied: https://breadtopia.com/tourte-de-seigle-100-rye-bread/
The only difference, I added an overnight retardation in the fridge because my kitchen was too warm.
Since I don't have a mill I used dark rye flour.
I am very pleased with the result, moist and not 'gummy' at all.
Hi everyone - hope everyone is doing well in these covid times. I am still baking but not as much as I used to. Recently I was able to purchase some french T65 flour and thought I would give it a go. I don’t often make baguettes either and my efforts to date are average to say the least 🤣. Any way I am excited to try this flour out and after a quick look at past posts I have a c ouple of questions.
what proportion of T65 flour should I use?
Posted a version of this in the past. New improved and updated. Stunning flavor profile and tender crumb. I feed my white YW starter and have it bubbling and super active before using. I don’t keep a discard so always make the “ quick” bread in a regular sourdough fashion .
Added chopped candied ginger and a heaping TB fresh ground cardamom . Chopped home canned green rhubarb and boiled the syrup down to use for the glaze while the bread was hot.
This batch came out the best yet.
We bought some cheese on a market across the border in France on the weekend. So my girlfriend requested some baguettes to go with them, since all my equipment including the baking steel finally arrived from Edinburgh. I wanted to try Benny's Yorkville baguette formula (sans any seeds this time), but I needed a slightly different schedule than in Benny's recipe, so I prepared the levain overnight and increased the % PFF, and shortened the bulk fermentation time.
A few weeks ago I tried making a new recipe I found from KAF for SD English Muffins that called for toasted corn meal. The English Muffins tasted great and the addition of the freshly milled corn meal really made a difference. I decided to try adding the toasted corn flour to my next SD bake.
This formula included some roasted white sweet potatoes and freshly milled whole wheat. The ricotta was added to soften the crumb along with some olive oil.
Inspiration
Altus... old rye bread... sometimes from a baking fail. Well, I had a bunch of altus from a whole grain pumpernickel I made that got dried out during baking. I was curious about incorporating it into a fluffier loaf... using something very dense and chewy to create something fluffy and creamy.
Please... don't bin your "fails"!
Recipe
I worked from Floyd's daily bread recipe https://www.thefreshloaf.com/recipes/mydailybread
Feb. 8, 2022. 85th bake.
This is my 5th bake based on Denisa's 100% rye recipe.
www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread
4th submission to the Rye Community bake.
https://www.thefreshloaf.com/node/69775/community-bake-rye-bread
Sources: Adapted from Roxana Jullapat @ BBGA who adapted it from Clotilde Dusoulier @ Chocolate & Zucchini
To celebrate St. Valentine's day I made these delicious Sourdough Chocolatines. They have an intense chocolate taste while not being overly sweet. So far they have been a hit and make a nice addition to an espresso or coffee.
Recipe and process are below for those interested.
Very simple and tastes great
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