Hey y'all. Has anyone here ever baked with Swiss "Ruchmehl"? I just tried it for the first time and I really like it. It's somehwere between medium and whoe wheat. A lot of flavor but can still hold together gluten wise.
I'm only here in Switzerland for another week so I figured it was time to give this a try. Now I'm wishing I had done it months ago!
Well I started off trying to recreate this great looking white spelt bread from "Tartine Bread Experiment" but I took some twists and turns on the way. It ended up pretty darn good considering there was a whole lot of improvising going on.
My wife is having a girls weekend in Barcelona with her friends, so the kids and I are drowning our sorrows in dough. This 10% rye boule was made with a combination of techniques from David Snyder's San Joaquin Sourdough and txfarmer's 36 hour baguettes. Crispy, crunchy crust and soft but chewy crumb with medium sour tang. Very satisfying.
Hey y'all, I don't have time to post the recipies but I just wanted to give a big happy Thanksgiving to everyone here on TFL! Hope you all are eating well today, we certanly are...
Apple and sweet potato.
-Ryan
I've been busy baking this week, but haven't quite caught up on posting about it. So you get them all at once.
First, I played with spelt for the first time with a Sourdough Spelt Country Loaf. It truned out very tasty and had more structure than I thought it would.
This is another variation on txfarmer's 36 hour baguettes. Garlic bread on steriods. Super duper tasty.
Story and recipe at Wandering Bread
This is my first attempt at txfarmer's 36 Hour Baguette formula. There is a reason it's famous around here.
