In the mood for a Jewish Deli style Rye with caraway seeds but not in the mood to build a rye sour. What is a boy to do? Well, I used the SJSD formula as my outline and changed around a few things, as I'm wont to do on more than an occasion.
Well, wouldn't ya just know it. Another day, another Pane di Altamura posting. With my recent trip down to Lorenzo's in N. Miami Beach (no beach!) and finding a source for semola rimacinata at US$1/pound, I was stocked up and stoked up with all of this durum discussion underway here.
The copycat is back, that would be me. David Snyder's recent post on his work in progress, Semolina Capriccioso, had my brain already plotting a visit to this bread, especially as he described the taste. I've already professed my adoration for his Sourdough Italian Baguette bread a few times on TFL. So the wheels encased inside my cranium were turning and I just had to scratch that itch.
As of late I've been moving towards a double score on my batards rather than what has become my standard single score. I am pleased with the results I've seen so far. The trick, and it is a learned trick, is to keep both blooms as consistent with each other as possible rather than having one big bubble of a bloom and one not so much. I'm getting there. And another trick to now put into my bag. More practice will have to happen to lock it in.
Hamelman Pain au Levain with mixed starters
David Snyder's marvelous and "whimsical" boule 75% AP / 25% Semolina Durum creation. But somehow transformed to baguettes and batard here! How can be? An incredible snap to the crust and a semolina nuttiness inside. Good stuff.
Just because...
Crumb shot added.
After returning from my trip out west and meeting with David Snyder on his home turf I couldn't wait to hit the oven running, so to speak. But what to do? I was torn between a bake of David's SJSD's and Hamelman's Pain au Levain w/WW. There are no losers here. But in the end the Pain au Levain won out. I've yet to get a bad bake from these. Easiest dough on earth!
A recent post by Stan Ginsberg on his Berliner Landbrot apparently had David Snyder by hook line and sinker, and he posted his version on TFL too. I figured that I'd give it a whirl myself. Now I don't have much experience with breads that are heavily reliant on rye flour, just about never do boules, and had to search the back of the closet for my used once before proofing basket. But I was game.
As the primary season for the next US president officially kicked off this evening (although there has been ad nauseum preening and jockeying going on for a year already), I decided to throw my support behind the candidate most suitable. I can't really decide on one, although I'm leaning toward the tall dark handsome candidate by just a hair.
Gosselin levain baguettes with Whole Wheat
Referencing back to David Snyder's wonderful levain version of the also wonderful Gosselin baguettes, I decided to make another change and subbed out a bunch of the AP flour for Whole Wheat. This brought the whole grain, including what is in the levain itself up to ~33% of the total flour. A pretty hearty version.
