I am extatic with how they turned out :) This is the best crumb I have ever had when making rustic breads :)
*does big happy dance*
[/center]
I have really been struggling to get our wild yeast bread to be less sour. This time, I added malt powder to give the dough a little sugar rush. I contemplated adding a bit of baking soda as well to bring the acidity down. But not really knowing the science of it, I decided against it.This weekend I decided to bake a couronne. I used my sourdough for it. I am not entirely happy with the shape, but the crumb and taste were great. I've written about it at length here.
For now, here's a picture of the finished couronne:
And here's a picture of the crumb:
This is a new recipe I made from Daniel Leader’s book, Local Breads, for a Parisian loaf of Pierre Nury’s who is a recipient of the prestigious Meilleur Ouvrier de France award, as noted in the book.This is a very rustic light rye considered to be his signature loaf and is compared to Italian ciabatta.
This recipe is from "Hodgson Mills Whole Grain Baking" book. I was reading this book last night when I came across this recipe. After reading it over I thought, why not. I like Cinnamon Rolls.
Heres the recipe:
For the Dough:
I have yet to try it again, but it was soooooooo delicious :) I love my grains!
It got a little mangled as I didnt line the tin and it stuck. :S But, How delicious.
I have always wondered what I would do to make a cake minus the raising agents! Some one posted I think on here their version, it was I think Nectarine? I may be delusional so who knows.
I found the recipe, and made the cake and it is almost gone (and it isnt even 24 hours old!
