Far from perfect, but significantly improved over last week, this week's bake is not a brick, but a bread!
Basic ingredients remained the same, BF, WW (this week Red Fife from Grist & Toll, in Pasadena), some wheat germ, farro berries (cooked, not sprouted - wanted to keep things simple), about 85% hydration, which should have been higher.
This is the third recipe I have been asked to test from the upcoming Rye Bread baking book by Stan Ginsberg. The beer is not too overpowering and the crumb is fairly moist for this hydration level of bread. Overall a nice rye bread that makes a nice sandwich with some pastrami or corned beef.
Easy dough to work with, very good flavor, tender crumb and crust. I'm going to try Reuben sandwiches with it.
David G
I happened across a formula for " Buchteln", and decided to try it, but I have to avoid milk and dairy (including butter) as it's poison for me, and the formulas for Buchteln always seem to have milk. My first attempt needs some improvement.
This was an "off-the-cuff" see how it comes out creation and the first time using a soaker for me. Probably should have picked an established recipe but overall it came out ok. More hydration would probably have given a better, more open crumb, but I wasn't sure how the soaker would fare.
Recipe
Here is my first bake of week two recipes, Milwaukee Rye. Very good bread. Nice soft crumb and a chewy crust.
Auguro un buon fine settimana a tutti e vi lascio l'immagine di una mia produzione.
E un pane con Farina di Farro (tipo Triticum Dicoccum) che eseguo molto spesso per lo straordinario gusto che ne consegue.
Sarei lieta di conoscere le vostre opinioni in merito.
http://ilchiccoelaspiga.blogspot.it/2014/11/il-farro-per-un-buon-pane.html
Un affettuso saluto a tutti dalla Toscana.
Anna
I made 2 different sandwich loaves and used the no knead method for both. My first loaf was mostly white flour and naturally leavened using discarded sourdough starter. Baker's Percentages: 90% APF, 10% WW, 90% water, 15% discarded SD starter, 2.1% salt. I got great oven spring with this loaf and it was nice and sour.
The other night for dinner I decided to use the left-over pizza dough I made last week and make some calzones. The pizza dough is similar to my normal one using mostly type 00 Caputo flour mixed with about 10% whole wheat. I ran out of Caputo so I actually used around 20% Caputo along with some AP flour, potato flour and whole wheat and I added some Asiago cheese just for the fun of it.
