Floydm's blog

I have a batch of the revised no-knead bread about to go into the oven, with about 10 percent whole wheat flour and 5 percent rye. I've also got a whole wheat sourdough rising.

While letting the dough rise, I was sorting through potential bread feed content and came across this site. Um... well... wow. There is some good information there, but the colors, the layout, the photo, the music... just go see it for yourself. Be sure not to miss the dog playing piano.

Tried a whole wheat sourdough for the first time with my current starter.

Certainly not the kind of crumb I can get with regular bread flour, but not bad for something purely leavened with a starter.

I baked another batch of sourdough today using my normal method (extra hot oven, steam in an iron pan, pre-heated baking stone). It is interesting to compare the loaf from today with the loaf from yesterday that I baked with the French oven method from the NY Times article that we've been discussing:

Sorry it isn't a great picture, but it is the best I got before it started getting dark here.

The French oven one is on the right, traditional on the left. Today's has around 5% whole wheat flour and 5% dark rye flour. Both loaves are very good, but of the two I think today's has superior crust and got better oven spring. If anything, it was less developed going into the oven, but, boy, did it pop. In the French oven it popped some.

I do have to add that one plus of the NY Times approach is that you don't jeopardize your oven's electronic system while trying to steam the oven. I haven't had any problems with my oven, but many folks here have.

One other odd thing to mention about today's loaves.

My starter yesterday smelled a little... weird. I was thinking cheesy, but when I took a whiff this morning it came to me what it smelled like: mustard. Like mustard, it was acidic but... not a sharp, crist acidic smell, more of a chubby, umami-ish kind of acidic. It is hard to explain. Anyway, it didn't look bad, it rose extremely well, and the loaves taste great, so I'm not too worried. I just thought it was odd.

So I set out today to try the new technique that we've been discussing from the New York Times article. I created a dough like what he described the night before and gave it an 18 hour rise.

This morning, I dusted off a Le Creuset pot I got as a gift a few years ago but have rarely used.

18 hours later, the dough was extremely bubbly. Personally, I thought it smelled a little overfermented. Slightly alcoholic.

Around 80% hydration, folding it was a pain.

Despite flouring the bowl like crazy, it stuck.

I baked it anyway. It came out ugly, but with pretty nice crumb.

The pretty loaf was a sourdough I baked the same way (in the pot covered for 25 minutes, in the pot uncovered for about 20 or so at 450). It was a damp dough, but not *that* wet. More like 65-70% hydration. Much easier to handle.

I may try it again, but I'm not overwhelmed by the results. They are good and it is a little simpler, technique-wise, but I enjoy a more traditional approach too.

I made a multigrain bread a weekend or two ago:

I made a porridge of grains the night before. Oats, millet, quinoa, polenta, and anything else I could find.

I added all of that to a simple dough. Slightly sweetened with honey, softened with some milk and oil

Oh yeah, and buckwheat. Mental note:I really detest buckwheat. At least in a loaf like this. Much too strong a flavor.

The furnace is acting up again. No heat this weekend. Thank goodness it won't be that cold, but you can bet I'm going to be baking a lot.

This weekend's sourdough.

I was afraid that it wasn't going to rise, but it came out quite well.

I'm returning a neat looking book to the library because I just don't have time to do it justice right now. That book is Celebration Breads: Recipes, Tales, and Traditions. It has celebration breads from all over the world and throughout the year. It looks like it has some very good recipes. I'm blogging it so that I don't forget about it when I have more time to experiment.

I'm also returning Laurel's Kitchen Bread Book. Definitely a classic, just really not up my alley. Too many recipes that make my wife go "ew" when I read the name, like "Mediterranean Garbanzo Bread" or "Soybean Bread." For folks with wheat allergies it looks like a real good one though.

I baked a buttermilk bread last night, trying another loaf of sourdough today. We're having red beans and rice with collard greens for dinner, so I think I'll also have to whip up a batch of corn bread to go with it. Yum.

Recipe: Choose one...    Scale Factor:    Base Unit kg lb

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Last night, triggered by an IM from JMonkey, I started developing some toys for this site. Here is what I've come up with so far:

Recipe:

Ciabatta
Baguette
French Bread
Rustic Bread

Scale Factor:

It needs some work still. I want to add more recipes and also convert units, but I think it could be pretty neat.