This bread is a riff on Josey Baker's "Dark Mountain Rye" - I omit some of the seeds he uses (sesame), and incorporated lots of sprouted rye in its place. It is incredibly popular at the Cafe I bake for. Shoutout to JB for the inspiration and letting me hang out and get my hands on the dough while I was in San Francisco.
Keep in mind that that formula below is for 2 9x4.5" loaves.
Item | Weight | Percent |
Rye flour, whole grain |
Long-winded title, I know, but I wanted to capture most of the bread in one go. This bread is almost identical to one created by WoodenSpoon a while back, and it has taken me until now to attempt to recreate it. I had goat milk from a friend that needed to be used, some extra cultured butter in the freezer, and I felt it was fitting to try it out!
And I thought the potato porridge was creamy.
I got rolled oats from Lonesome Stone Milling (where I get my flour), and soaked them in water for about a day and a half, changing the water once. After this brief fermentation, the oats started to smell just faintly sweet. I cooked them at a simmer for about 20 minutes, seasoned with salt to taste, pulled them from the heat, and let them sit from the morning until adding them in after autolyse.
The formula:
Item | Weight |
Hey bakers,
This is my first post, so allow me to introduce myself a bit. Or skip to the bread.
