Ahh well I learned a valuable lesson. Dough accidentally left out over night becomes useless. Got to playing with little ones and totally forgot it :-[ But on the bright side promised my daughter we will do next one together :-) :-) never knew dough could become a ballon :-)!
Now I made this one today, I started the preparations last Night so that I could bake it at lunchtime today.
This one did not rise as much as the * Rustic loaf * I made yesterday for 2 reasons.
A. I had less 50% hydration Starter * I did not plan well ahead , doh *
B. The banneton was to big so it did spread more to the sides than it did go up. pffft
Lesson learned, next time I will bake Batards on a Baking Stone.
The Crumb is not very open, but I do like it when I have a bread with a lot of whole wheat and rye flour in it:)
Loaf, Like WOW!!! Changed to grams and it is not to sticky nor is it hard to work after a few minutes I do not have a bread mixer so it is all by hand.:-). Only on 2nd slap and fold...??? Doing rustic bread minus Rye flour can not get in my area used unbleached as substitute,had the caraway seeds and thank you for giving rustic bread recipe. By my calculations at 10:30 tonight I can put in fridge till in morning
I've been craving a whole wheat loaf lately. After consulting Tartine Bread (aka book #2), I chose to make Chad's whole wheat complet which is 70% whole wheat flour. I increased the final dough's hydration from 80% to 85%. I used a not-so-young levain because I like it sour. Just for kicks I added some lightly toasted walnuts and walnut oil too. Mine didn't turn out as open and hole-y as the non-walnut WW one pictured in the book, but it sure tasted great. It was moist and hearty and filled with tons of walnut goodness.
This is another take on Lucy’s recent sprouted grain experimentation. This time she used a 4 whole grain blend of equal parts of: spelt, rye, farro and wheat for the sprouted part and the whole grain part too. But she cut the sprouted part in half hoping to further bring this kind of bread back down to earth without it fermenting away at ramming speed and over proofing.
Being a beginner baker would using unbleached flour and ap flour give a better rise and crumb.?Or should I just use one or the other? As many wonderful bread as I have seen here my skills are just not ready for some of the other flours and grains yet. One must know their limits.
Thanks for all the help.:-) :-)
So, after the success with the loaf from Lesson One I've decided to change it a little before going to the one from Lesson Two.
So I haven't been around in a long time only perusing and wishing I had time to bake. I have missed a great deal and saddens me to have misses some great bakes from everyone. While I'm still short on baking time (this job thing keeps getting in the way....LOL) I made some time last week to make some Pain Au Chocolate and Croissants! I have to say they ended up being delicious and flaky and buttery but not greasy. I must admit I'm not sure about the large honeycomb crumb versus the smaller tighter crumb.
I started it at 3am in the Morning * yes I know I am silly but if you suffer from Insomnia you need to do something, right? *
Ingredients
250g mature Stiff Starter * 50% hydration *
400g Bread flour
250g Whole wheat flour
100g Rye flour
2tbsp Caraway Seeds * we like the taste so I used quite a bit *
500g tepid Water
2Tbsp Vegetable Oil
25g coarse Salt
I mixed the stiff Starter with the Water, added all the flours and caraway seeds and mixed it until well combined.
Autolised for 50 Minutes.
So, I just found out I have my own blog here. When I sign in I thought I would like to keep a register of my "experiments", and I was thinking of creating a blog for it, it turns out I already have one :D
Since I started again with my baking, I will use this blog to register what I'm doing, so I can keep track and check my improvement (hopefully).
This first entry is about the first bread I made with the help of TFL. The bread from Lesson One.
