Today's bake: Riga Rye - Rudzu Maize (Latvia)
Source: The Rye Baker by Stanley Ginsberg
Note:Reduced orig TDW from 2.326kg to 1.500kg, replaced dark molasses for blackstrap molasses due to availability.
Discussion:
This is my 1st attempt making this bread and will definitely will be baking it again in spite of some challenges.
Today's bake: Cranberry and Poppy Semolina Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note:Increased TDW from 1.411kg to 2.0kg
One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.
This is my 1st attempt making this bread and will definitely will be baking it again.
Changes/Recommendations - None
Today's bake: Smoky Chili Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note(s):Increased TD from 1.46kg to 2.0kg
This bread is made from a 3 types of flour as can be seen in the formula.
One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.
This is my 1st attempt making this bread and will definitely will be baking it again.
Today's bake: Épis de Blé
Source: King Arthur Test Kitchen - Martin Philip
Note(s):Doubled recipe.
This bread is made from King Arthur All-Purpose Flour .
All baked on a baking steel with a steam pan and 500ml boiling water.
This is my 1st attempt making this bread and will definitely will be baking it again.
Changes/Recommendations - When I make this bread again - work on improving the scoring by angling the cuts a little more. The poolish was not as active I'd expected so I need to test the yeast.
Today's bake: Drunken Fig Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note(s): Modified leaven fermenting time. ^dough from 1.367kg to 1.7kg
Soaker: When making Leaven remove fig stems, coarsely chop. In a bowl add figs and wine then cover.
This bread is made from a 6 types of flour as can be seen in the formula.
Today's bake: Madras Curry, Almond & Raisin Loaf
Source: Based on - Bake Magazine - Chef Julien Otto, faculty instructor at The Fresh Pastry School
Note(s): Added Almonds & Durum Flour, ^ Curry to 1.3%, added Diastatic Malt, converted to small baguettes..
This bread is made from a 74% Bread Flour (KA), 25% of Organic Durum 100% Extract, and 1% Rye (Dark Flour)
All baked on a baking steel.
This is my 2nd attempt making this bread and will definitely will be baking it again.
Today's bake: Pane di Farro
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note(s): Modified fermenting times, sprinkled bannetons with extracted wheat bran.
This bread is made from a 40% Organic Heirloom Red Fife Wheat-80% Extract, 25.45% of Bread Flour (KA), 23.03% Organic Farro (Emmer)-100% Extract, and 10.91% Organic Rye-100% Extract.
Today's bake: Butternut Squash & Cherry Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note(s): Modified fermenting times, increased cherries from 10% to 18%
This bread is made from a majority of KA bread flour, some Palouse Brand Hard Red Winter Wheat-100% Extract, Organic Rye-100% Extract.
There are in addition pureed butternut squash and dried tart cherries as add-ins that provide a wonderful flavor and texture to this bread.
Today's bake: Lumberjane Loaf
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Thanks! to cfraenkel for bringing this to our collective attention - her post can be found here:
https://www.thefreshloaf.com/node/71694/lumber-jane-loaf
Thanks! to Abe for forwarding the screenshot to me.
Rye January continues
Today's bake: Ginger-Plum Bread Zwetschgen-Ingwer Brot (Germany)
The Rye Baker by Stanley Ginsberg
This bread is made from a majority of Organic Rye-80% Extract (~medium rye flour), some Organic Heirloom Turkey Red Wheat-Cracked and a bit of whole rye which is in the culture.
There are in addition some prunes (Dried/Pitted), grated ginger, and chopped almonds as add-ins that provide a nice flavor and texture to this bread.
I'm using a large pullman pan (15-3/4" x 4" x 4").
