Is anyone else having issues with how the forum is displaying? It looks like the server reverted to an earlier point and changed the image space allocation. Floyd isn't logged in so he probably isn't aware.
Eric
Ulrike (Küchenlatein) will host BBD #03, and she is asking everyone to make a sourdough-leavened bread, preferably rye.
it is my first time baked bread with starter and rye , my bread came out great!
My first starter
756 g rye starter.
2 cups cup dried dates.
2 Tablespoon Anise seeds.
Also known as Baguette aux lardons.
This is fabulous bread! I baked it yesterday from Daniel Leader’s new book, Local Breads. It is a very easy recipe, absolutely delicious fresh from the oven and today it made incredible toast. The incorporation of slightly browned bacon and his recommendation to retard the shaped loaves overnight to infuse the dough with more of that great smoky bacon flavor is a winner.
I'm posting this recipe for discussion as we have been talking about it on the Glezer firm starter thread. I have made this bread often with variations because I did not have the high-extraction flour yet. I recently purchased the Golden Buffalo flour from Heartland Mill in Kansas and it was superb. I didn’t take photos of those so will next time I make it.
If you love to bake rye sourdough, or, like me, are intimidated by it and need a kick in the pants to help you overcome that, you should enter BreadBaking Day #3. Come on, you know you want to...
I made this rye-ww sourdough, and it was actually fun.
Susanfnp
So for the second time this summer, I moved this past weekend. I decided to given my oven a test run just to get a feel for it. First, I baked a bunch of 75% hydration rustic loaves with ~20% whole wheat. The dough was built on a 12 hr poolish. I usually don't use such a high percent of whole wheat flour and as a result the bread tasted a bit earthier than mine usual pain sur poolish. Oven performed well; it only got up to 450F, which was just enough.
This was a sourdough w/ a half a teaspoon of instant yeast thrown in. About... 65% hydration with about 40% of the flour semolina. It turned out pretty good.
I've been meaning to mention that I have been using the Steam Maker Bread Kit when I bake something like this.I haven't been making bread much lately so I decided to start again with pizza dough. I didn't have the time to let it rise as much as I wanted but it came out really well regardless. The dough was much slacker than I have done in the past and that's why it turned out so wonderfully this time.
Rising dough:
Ready to form crusts:
