Mother's day breads
Today, I baked a couple boules of Susan's "Ultimate Sourdough," a batch of Anis Bouabsa baguettes with sesame, sunflower and poppy seeds and a Polish Cottage Rye.
I've blogged about Susan's sourdoughs before. What else is there to say? I love both her "Original" and "Ultimate" sourdoughs. I can't say I prefer one over the other. The one I baked today was from Susan's recipe, but I left out the olive oil ... I think. At the moment, I can't recall whether I forgot it or not. Hmmmm ....
The seeded Bouabsa Baguettes were made at my wife's request. I've been making different breads with mixed-seed soakers recently. My wife has enjoyed them, but has told me she likes the seeds on the outside more than on the inside. Being it's Mother's Day, it seemed a good time to make something special for her.
I followed the Bouabsa formula about which I've blogged several times before. This uses Bouabsa's technique but adds 100 gms of active sourdough starter. I also substituted 10% white whole wheat flour and 5% whole rye flour. The remaining 85% was Giusto's Baker's Choice. I mixed the seeds (30 gms sunflower, 30 gms sesame and 15 gms poppy) and rolled the shaped baguettes in the mix, spread on a sheet pan, before proofing on a linen couche.
They turned out well, with a nice crunchy crust, open crumb and very tasty flavor.
The Polish Cottage Rye is one of my favorite breads from Leader's "Local Breads." I have made it using First Clear flour with results like the photo in Leader's book. The last couple of times, I have followed the recipe and used bread flour for the wheat flour. The crumb has been very open and nothing like that pictured in "Local Breads." Using bread flour, it makes a very slack dough that requires extensive, intense mixing to develop the gluten sufficiently to allow one to form a boule that holds its shape. Leader's mixing instructions should be followed and yield good results. Both versions have been delicious.
I made this bread today with bread flour. It just came out of the oven and "sang" at the top of its lungs.
David
Comments
David, everything looks delectable. Most of Leader's rye recipes are among my favorites, especially Polish cottage rye and German farmhouse rye. Although Hamelman's book is now my main reference, I still go back to Leader for some rye fun. Will you be including some crumb shots of the rye loaf once it's cooled?
Once again you have shown yourself to be a master!
Patricia
David
If you haven't yet made Nury's Light Rye from "Local Breads," do so. It's one of the best breads ever.
A crumb shot of the Polish Cottage Rye has been added.
David
Gorgeous looking breads and I bet they taste even better than they look. What a nice Mother's Day gift!
Sylvia
David
you really are an accomplished bread maker, you put me to shame with my basic recipes. i haven't even graduated into starters and all that!
I like the looks of everything, David. Those crumb shots are amazing! I love seeds on bread although I despise having to sweep the floor every time I cut into one of the loaves. If only I could get the dogs interested in seeds! The crust on the polish rye looks very inviting. I think that will be on my list this week. So you got the big holes using bread flour instead of clear?
--Pamela
I like the looks of everything, David. Those crumb shots are amazing! I love seeds on bread although I despise having to sweep the floor every time I cut into one of the loaves. If only I could get the dogs interested in seeds! The crust on the polish rye looks very inviting. I think that will be on my list this week. So you got the big holes using bread flour instead of clear?
--Pamela
The seeds are worth the mess. Maybe you need another pet - one that eats seeds. Chipmunks are pretty cute.
If you make the Polish Cottage Rye, do have faith in Leader's instruction: Mix 13 (or 14) minutes at Speed 4 in a KA mixer. The dough doesn't come together until about 12 minutes. You think it never will, until it does. It is still very slack and sticky, but that's how you get the big holes. Also, do mind Leader's instruction to dust the banneton heavily with rye flour.
Let us see your results!
David
Thanks, David. I appreciate those caveats. Do you think bread flour is the way to go?
--Pamela
Hi, Pamela.
As I said in the original post, both bread flour and first clear give very nice results but very different from eachother. The recipe calls for bread flour. My caveats pertain to bread flour. First clear absorbs a bit more water, so the dough firms up faster.
David
Sorry I made you repeat yourself :-) ! I've never used clear flour so just wanted to make sure.
--Pamela
everything looks great! especially the polish cottage rye. something else I'll have to try someday.