Bauernkrustenbrot and a sort of Field Blend #2
Slowly but surely, I've been reclaiming my love of bread baking over the last few weeks. I am a bit rusty, no doubt. Why is it, that shaping and scoring are skills that seem to remain fresh only when exercised regularly? It's certainly NOT like riding a bike - you DO forget. (Or at least I do.)
Anyway, I've baked a bit of bread again. First was the "Bauernkrustenbrot" after Horst Felzl from the book "Der Duft von Frischem Brot" by Barbara van Melle. It is an Austrian Rye with a stale bread soaker, and Stan has already posted this formula on his blog here: http://theryebaker.com/crusty-country-ryebauernkrustenbrot-austria/ . Mine was baked in a 4 qt. Cousances Doufeu, and while the ears went completely nuts (I've never seen such ears on a Rye!), the bread bumped its head against the sunken lid of the Doufeu, so the crumb was a little more squashed than I would have liked. It was very good though - incredibly flavourful!
I also "abused" Ken Forkish's formula for "Field Blend #2" from FWSY, but I chucked in some sunflower seeds, left one loaf plain and covered the other in a mixture of sunflower seeds and white and black sesame seeds. I also added some roasted, ground caraway, fennel, anise & coriander (approx. 15g?). It turned out quite yummy, if I do say so myself.
It's good to be baking. I wish you all a very happy start to 2017, and happy baking!