Hi All, the local coffee shop has requested that I take over production of their rye. They currently get it frozen so decided to keep a record of my experimenting here.
Initially though I would do a 100% rye with seeds, but that's closer to the health bread they currently use.
My last bake went so well that I thought I would do it again and try to tweak 2 things about the bake. Here is the link to my blog entry for the last bake:
http://www.thefreshloaf.com/node/64738/55-hydration-sourdough-4753-hard-red-wwheb-bread-flour
My 3 complaints about that bake:
This has been on my to-do list for a while now. A lot of recipes, even when they are titled "Sourdough," incorporate regular yeast, so I had to look around a bit, but I was interested in making 100% sourdough based croissants. Also, I'm vegan, so I was curious to see what happens with all of the vegan substitutes in the recipe.
Obviously, need more practicing on the lamination and shaping, but overall, they came out dangerously yummy.
Happy Baking!
Two herb-y nutty SD this week. One with cheese and one without. Make your choice… Or let’s have both :)
Tarragon Walnut SD with 40% Sprouted Durum
Dough flour | Final Dough | Levain | Total Dough | |||||
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Inspired by Benny and others, I tried my hand at decorative scoring - nothing elaborate, just a wheat stalk. Here are the loaf details:
Heres attempt 2 at the croissant/ canele that, should it eventually work out - well you saw it here first ;)
These came out quite well and were perfect for sandwiches and burgers or just as a dinner roll with some butter. The maple syrup gave it just enough sweetness and the butter and egg yolks provided some softness.
Third in my series of Einkorn bakes. This time I increased the Einkorn to 20% and reduced the Red Fife to 9% all of which was in the preferment. Other changes I used the aliquot jar and ended bulk fermentation at 40%. I did a preshape, bench rested for 15-20 mins then final shaped and into the banneton. I left it out on the counter until the aliquot jar showed just over 50% total rise (not 50% additional rise) then put it into a 2ºC fridge for cold retard.
After taking too long a break from baking sourdough bread, I made a new starter and got right back into it. Here’s a loaf that’s 50% whole wheat and 50% bread flour. 85% hydration.
