This past weekend was big for our household - July 30th is my birthday and our 5th anniversary, July 31st is my husband's birthday, lots to celebrate. Made some baguettes and the following Polish Cottage Rye from "Local Breads"
This bread has been well documented and recommended on TFL, see here for formula.
The request for a good Challah recipe that was not sourdough had me posting my recipe that I have used since the 70's. I haven't been making it weekly as I did for decades since I have been working with wild yeast and have been exploring artisinal breads and formulas. It felt wonderful to have my hands in the dough and to knead and develop with only 10 min. of effort. None of the 3 days that I have been spending lately with a minute or 2 here and there. Different but nice in its own way also. Crumb later when it cools. c
This is a 50% spelt Sourdough I made up, adapting the formula from Hamelman's Mich callier stiff levain:
Levain: 275g @ 65% hydration fed with (40% seplt, and 60% AP)
Final Dough: - 505g water
- 720g Flour (50%AP, 50% WHole SPelt Flour)
- 30g (1T) Sea salt.
I'm baking my own version of Peter Reinhart's Pain a l'Ancienne (from the BBA) regularly for three years now, it is a hot seller at our local natural food store. Since I wanted my bread to be a little healthier than 100% white, I substitute 100 g of the bread flour with whole grain flour, either rye, whole wheat, oat, spelt, corn or buckwheat. I also add a little sourdough just for the taste, and found the right baking technique for my oven.
The following are some photos of breads I've bakes since last winter. It's fairly obvious I'm just learning and a bit timid (i.e., I could stand to leave the bread in longer for browning, but I'm always gripped by this abject terror that the bread will burn). I'm mostly posting these so I have a kind of pictoral catalougue of my attempts and can see how I'm (hopefully) improving with practice and over tiime.
This was my first loaf of sourdough bread. A bit pale, and not particularly crusty, but it was actually shockingly good and had a definate sourdough taste.
Hey All,
Just wanted to say hi to all of you and share with you my bake from last night. It's a very large WW boule. It's sort of the whatever flour I had left in my kitchen type bake... It turned out to be about 62% WW, 38% AP, and approx 70% hydration. Here are the pics. It turned out to be about 1890g after baking... Enjoy!
Tim
The following is my bread manifesto:
There is something almost primal about home-baked bread.
Now that we've had a brief respite from oppressive heat here in the Washington, DC area I've turned my oven on again to take advantage of this fleeting opportunity. It's been awhile since I've baked some ryes, so this seemed a good time to get my hands sticky again.
the other evening i took home some of the sour dough culture that was excess to requirement and decided to use it in a fruit dough.
The sour doughculture itself was made from feeding the lees from a cider brew that i had recently made and was now a very active culture, i measured up 600g of flour and used 200g of culture to this i added 300g water 6g salt 18g dry yeast 48g butter 90g raw sugar 10g molassess.
this ended up being a bit to wet so i had to add a further 100g flour.
