CalBeachBaker's blog

Ammerland Black Bread   Ammerlander Schwarzbrot (Germany)

The Rye Baker by Stanley Ginsberg

I baked this bread mid-Dec and haven't had a chance to post. 

This bread is a nice heavy and crunchy loaf. I think I baked it a little too long which made it a tad dry but I wanted to be sure it was not gummy.

Tasting Notes:

Today's bake is again the Valais Rye   Walliserbrot (Switzerland) 2nd Time - The Rye Baker by Stanley Ginsberg.

This time with the adjustments suggested by my fellow TFL bakers (reduced proofing time and smoothing the top with a wet spatula).

I used a parchment paper lining  which made removal from the pan easy and had the added benefit of a vastly softer crust.

Valais Rye   Walliserbrot (Switzerland)  from The Rye Baker by Stanley Ginsberg

The latest new bake is a Walliserbrot courtesy of The Rye Baker by Stanley Ginsberg. I had to scale this one for a single large pan.  Note to self, always use parchment paper on the bottom of the pan for ease of extracting the loaf. Another improvement would be to bake it maybe 5 mins less, the internal temp got a little above the recommended 198 F, I think due to the heating efficiency of the pan. Overall I am pleased with the outcome.

Tasting notes:

Since the demise of my KA mixer and indecision on a replacement. I thought I'd experiment with hand mixing.

This bake is the White-Wheat Blend (Ode to Bourdon) from Tartine - Book No. 3 by Chad Robertson with a couple of substitutions.

My latest bake is the Pain Au Cidre from The Rye Baker by Stanley Ginsberg.

The bread dough that killed my KA6qt. ;-), it died at the 7 minute mark during the mix so...onward I went.

I really like this bread, The crumb has nice notes of apple from the cider, a nice mild rye bite with a mild yogurt undertone. The crust is thin with a nice chew and has a pleasant roasted/raisin taste.

All in all I like it and would bake it again.

Recipe and process are below for those that are interested.

This is Whole Rye and Whole Wheat from Bread - A Baker's Book of Techniques and Recipes by  Jeffery Hamelman

I baked two loaves the other day of this delicious bread.  I have to say that I'm quite happy with the way they turned out. The crumb is mildly dense and has a nice, light tangy flavor. The crust is crisp and has toasty/roasted flavors. This bread will definitely go into the rotation. Recipe and process are below for those interested.

This latest bake is Pane Con Pepperoncini, Olive, E Pomodoro from Living Bread by  Daniel Leader.

I liked the overall consistency of the bread. It has a nice crust and the 00 flour has a nice creamy taste to it. My only modifications when making it next time would be 1) to increase the amount of red pepper flakes to maybe twice the amount, but then I have a real taste for spicy foods, 2) a little less hydration. Recipe and process are below for those interested.

Rosemary & Walnut Schiacciata From Living Bread by  Daniel Leader

This is the 2nd time making this bread and it was a hit both times. It has a wonderful walnut taste and combined with the rosemary and olive oil it is delicious.

Recipe and process are below.

Pane di Chiavari - from The Italian Baker, my latest from my world tour of bread. Excellent olive taste, soft crust and crumb.

World Wide Bread Journey - Italian Bread - Pane Pomodoro from The Italian Baker

I made this bread yesterday and it was quite well received. I am happy with the taste, crust, score,and the rise. The crumb seems a little damp but that might just be the amount of olive oil.