80% Sprouted Whole Wheat Soughdough (with poolish)
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Poolish and Starter getting it on…….(cheeky I know)
Well we've missed a few markets but I'm back. And the great news. The farmer's market will continue through the winter for the first time. It will obviously be toned down by 75% as there are much fewer folks with product during the winter but a victory for humanity none the less. I've built of a rye starter over the past couple of weeks and have been feeding it bi-daily and then retarding after letting it sit out for a couple of hours. it's doing quite well and I opted to put it to use.
I was having so much Levain sate I thought I would amp it up a notch and make 4 boules. Ooh, it is getting wild in Casey's kitchen! Watch out the flour will be flying.
I allowed the above loaf to stay in the oven a little longer than necessary. However, I did get a nice tasting bread. I used my lame on the top to make sure it opened us since it was sticky. This is me practicing with the lame. how do people keep from slashing open every loaf to check the crumb? I guess I will have to wait till later.
I just made some bread from some dough that I had frozen some time ago. I didn't mark the time and type--so naughty! I pulled it out of the freezer and let it defrost for a day. Then I folded it and let it rest a bit before I put it into the basket to proof overnight. I baked it in my LaCloche baker, which helps me get a better crispier crust.
i canf wait to try to bake with my new babe -RYW. after reading a few entries from this web wite, I decided to build a leaving with Ryw. But its a bit late to wait for it to grow double in size, I put the levain back in the fridge continued baking this morning.
The Cheesy pot bread. I figured out that my photo's are too large and it won't upload, am working on it as I have some interesting ones of the process. This bread is a BIG favourite and the grated mature Cheddar was added during the stretch/fold process which I do 3 times with 10 minute rest between. It works very well as there is no kneading to break the cheese up so there are lots of yummy bits in the finished loaf.
Rye on couche
Finished Rye
Pugleise
Sesame Semolina
I was wondering if anybody can help me, as ive mentioned above i have a 100 % rye flour starter @ 100% hydration, which has been going for about a week. It has started doubling in about 6 hours, but constantly smells like acetone, even when a few hours in. Im in the uk, and its not really to hot here at the moment, so im pretty sure its not fermenting to quickly due to temp. Sorry in advance for grammar/ and or spelling mistakes in advance. just wanted to get this post out there ! Thankyou, craig.
What a lovely flavor combination for such a robust and tasty loaf of bread. It will be a staple around here through the holidays. The corn, walnuts, molasses just seem to mingle so well with all those lovely holiday cold weather dishes. I can't wait to have a turkey sandwich on this classic New England bread.
