Heurigenbrot & Pain de Campagne
I'm new to this forum and new-ish to serious bread baking, so please be kind, and forgive me if I don't know all the jargon. I just wanted to share a couple of the breads that came out of my oven this week. First are a couple of loaves of "Heurigenbrot", after a recipe by the Ströck Family Bakery in Vienna, from the book "Der Duft von frischem Brot" by Barbara van Melle. It is a rye sourdough, and dry white wine is used instead of water. I added some Schabzigerklee (Trigonella caerulea) to the usual fennel, aniseed, caraway and coriander mix, and gave it 18 hours of proofing time in the fridge. It's delicious, with a fine, moist crumb - definitely a keeper.
I also baked Ken Forkish's "Pain de Campagne" from FWSY, except I upped the whole wheat content of the final dough to about 30% of total. It turned out nicely, with a very light, airy crumb, but a little irregular. Not sure why. It is delicious, though.
I have much to learn, but having a wonderful time learning.