I made this before using Eric's instructions here: https://breadtopia.com/couronne-bread-ring/
Today I used a recipe and method according to Eric Kayser. I think it's this book (The Larousse Book of Bread ). The method is somewhat different but the result nonetheless appealing.
Tom
According to the the Larousse Book of Bread. A mixture of white bread and rye flour, liquid levain (100% hydration rye sourdough starter) and dry yeast. I was quite pleased with the looks and the bread has a very pleasant taste. The rye component is clearly present but not overwhelming and a fine crust.
I found this at the well known German bread blog “Plötzblog”. These are little buns with a high rye content common to Southern Tyrol. This is my translation of the German recipe: https://www.ploetzblog.de/2019/03/23/vinschgauer-paarlen/
Typical for this author he uses very precise measurements and specific temperatures.
Levain:
Starter 16 g
Ryeflour (German type 997) 80g
Water 80 g @ 50°C
Salt 1.6 g
I coped this from the Breadtopia website (https://breadtopia.com/brie-flower-bread-rolls/).
I am very impressed with the outcome. The was this morning's bake:
dmsnyder's recent blog entry "San Joaquin sourdough two ways" (http://www.thefreshloaf.com/node/53813/san-joaquin-sourdough-two-ways) piqued my interest.
I've been baking this traditional sourdough for quite a while now.
The method is described here:
http://breadtopia.com/whole-grain-sourdough/
I changed it by using rye sourdough starter rather than wheat as called for in the description, and because I was a little low on whole wheat flour this particular bread has a higher proportion of spelt.
I tried to recreate this nearly 100% rye bread according to the well known German bread blogger "brotdoc".
For a description, see here: https://brotdoc.com/?s=Poal
You can use the English translation of the website.
I modified the method somewhat, didn't use a machine to knead the bread, didn't have fresh yeast, and used a cloche to bake it. It turned out alright. The crumb is pretty dense and a day after baking is still very moist. It is close to the German tradition, however, as I remember it.
Tom
This is a modification of the Overnight Country Brown that Ken Forkish describes. In fact, I changed it so much that one might argue that it is not the same bread, but here it goes for one loaf:
Levain, active rye sourdough, 100% hydration, 110g
white bread flour, 250g
whole wheat flour 130g
12 grain flour 100g
water 340g at approx. 35 degrees Celsius
salt 11g.
