I have once again decided to document my bakes. I think I did not do this correctly a few moments ago, so here is a link to my last entry where I added my latest bake and explain what I did. https://www.thefreshloaf.com/node/57785/multigrain-loaf-la-dmsnyder
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I have made this before, but wanted to make it again. I changed the procedure from the book because I wanted to make the levain the way Elaine Boddy does. I fed my starter the day before to yield the resulting amount for the recipe, making enough for one loaf and refrigerated it overnight. The next day I took the jar of starter out of the refrigerator and let it warm up for about an hour at 71°F. I then mixed the measured amount of starter (levain) with flour and water and let that autolyse for an hour more at about 75°F. I then proceeded with the recipe, adding the salt, seeds and seed soaker and bulk fermented for more than 4 hours at 77°F with two folds after an hour and two hours. I forgot to note the exact time. I then shaped and cold proofed overnight according to the recipe instructions and baked it the next morning.
The taste and texture were great, but the bread spread a bit more than I would have hoped for
Hi Caryn,
I think it's a good idea to showcase each bake in individual blogposts, making them easier to read, and they won't get drown so deep in a single thread. Happy baking!
Jay
Caryn: It's impossible to find anything in this thread because it's so long. If you start a new topic, as Jay suggested, it will still appear in your blog section.
Oh, I guess I can add new topics going forward. I appreciate it that this was pointed out to me. Thank you.
Jay- I appreciate your telling me this. When I created this blog many years ago, I really didn’t understand how it works. I just added entries under the bog instead of creating new topics under it. Also, when the website changed its view, that may have had some impact. I would love to turn the entries into topics, but I have no idea how. Any thoughts?
Hi Caryn,
go to 'my account' > add new post > blog post. Doesn't have to be a full fledged topics, we usually use the space to showcase individual bakes / ideas. Looking forward for your posts!
Jay
It's fairly simple to transfer individual posts to a new thread/topic, but not the number that are on this thread. Just start a new blog subject and copy & paste the post you want to move. I tried it and the photos will copy along with the text. I did it on a computer, not a phone. Use "copy" only, not copy link or image, etc.
Here is an example that I will delete after you see it. If you get any parts you don't want, like the TFL logo or word "image", click on them and delete before saving. Ah...I see the subject line is also a link, so you will have a new blog post/thread and it will also be a link to the original.
Black Bread of Val d’Aosta, p. 222 The Rye Baker
caryn on 4 Aug 2023 at 17:44
I just baked this bread, making one loaf, halving the recipe because I did not have enough medium rye flour to make the entire recipe. I basically followed the recipe with just a couple of minor changes. I did not have any active rye starter available, so for the 5 grams of starter I needed for the recipe, I used my white/whole wheat starter that I have fed more recently. Also, while mixing the dough, the roughly 50% hydration dough was so stiff that the mixing movement on slow speed caused the bowl to disengage from the Kitchen Aid stand, so I added a small amount of water to loosen the dough a bit. I bulk fermented the dough for 6 hours in which it didn’t quite double, and then let it proof for 1.25 hours. I baked it on a stone, covered for 15 minutes and uncovered for 25 minutes more. I will wait for it to cool completely before cutting and trying it. As you can see, there was no dramatic oven spring!
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