My First Posted Bake

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gosiam on 10 Mar 2009 at 18:02

This is the first time I am actually sharing the results of my bake.  I have posted a few times in the past, but never showed what I can, and more often than not, what I cannot do.  I have baked Wild Yeast Rustic Flax Seed-Currant Sourdough today.  I made it once before, with cranberries instead of currants, and it tasted wonderful, though shaping left a lot to be desired.  I have decided to avoid the diamond shape altogether today and went for the more traditional batards.  All worked well and everybody who tasted the bread, absolutely loved it.  The recipe is a winner, try it if you have not yet done it.  Here are the pics and

Many Good Bakes to All

Gosia

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trailrunner on 10 Mar 2009 at 18:47

Where did you get the formula? Would you post it ? Looks wonderful. Also the couche ( what kind of fabric)  and the board behind...a story for that ? You are definitely on to a great bread ! c

Gosia,

Very nice looking breads and well displayed. You ARE creative I see.

Eric

Toast

Marni on 10 Mar 2009 at 21:29

Those look delicious!  Thanks for posting the pics.

Marni

Beautiful loaves! What were the percentages of the flours you used? And of course, where is your recipe from?

Thanks,

Hazim

Thank you All for your kind words.

The exact recipe is to be found here (Wild Yeast Blog where all credit for this superb bread belongs):

http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/

To answer trailrunner's questions regarding the couche and the board - I found the fabric for the couche in the fabric warehouse.  It's a waffle-weave linen (the smallest waffle I could find, so the flour holds well in it).  The board is a baguette peel made in a local mill, probably left-over promotional stuff.  The bread above is made with the unbleached AP flour from the same mill.  Its protein content is 13.3% - would this be considered high-gluten flour?

Many thanks again.

Gosia

 

Beautiful job, gosia!

I like the recipe very much. Yours turned out beautifully. Nice shaping!

You might like to know that the author of the wildyeastblog has been an active poster on TFL, known here as susanfnp, (and I'm sure she'd love to know you baked the flaxseed and currant bread!)

I've read quite a lot of Susan's posts on wildyeastblog, but I somehow missed this recipe, so thank you for baking it and posting here.

David

Hey Susan,

Good to see you again on TFL! I love this recipe; I also never knew before what to do with flaxseeds. Now I know! Thanks.

David

that you commented and liked the bread.  Your bakes are so outstanding, and recipes so well structured and written that I am a little "star-struck" right now, but also truly thankful.

Gosia

I wondered about that fabric. I need to start looking for some. I have been using parchment and placing the loaves in it and pulling up the sides...works well and no transfer with a board. But I LOVE that board...very very nice loaves. c

As I am staring at the wonderful crumbs of your breads, I am so wondering if I can create something similar using just regular AP flour... That's all I could get my hands on here in Cyprus- at least, I couldn't find anything that says more than 11.5% for protein content. And fyi, I have never been able to get such big holes yet in any of my crumbs, well except when I accidentally created some "caves" during my first bread trials as a result of overproofing and not scoring (that will be a post later on). Is there anyone out there who is able to create these high hydration, wonderful rustic breads using just flour that does not have as much protein content?

Thanks!

Hazim

Bread be beautiful, Gosiam.  What art, congrats!

I've been wondering about the cloth, because in Peter Reinhart's book (Bread Baker's Apprentice), he uses them too.  Is the cloth necessary for shaping?  Would loaf pans do?  Sorry for my ignorance.  I'm a newbie.

What is the primary use of the cloth - is it for shaping or is it for something else?

Cheers,