ll433's blog
High rye levain loaves
This is a follow-up bake to my 90% hydration ciabatta minis using different levain proportions. From that experiment I became more confident of using up to 50% rye levain in my dough, so I decided to apply it to this bake.
The goal is an everyday family loaf that has 1) good flavour; 2) extremely subdued sour tang; 3) is not too dense; 4) does not require much mixing; and 5) has most of the whole grains in the pre-ferment for easier digestion (husband suffers).
Canelés
These little things are very good. I first had them in a fancy restaurant in Antwerp after multiple courses of little plates. Didn't care much for the plates, the bread was lacklustre, the dessert nothing to write home about, but the canele that came with the coffee, damn that was good.
Since then I've been trying to make them that good. Crunchy and caramelized on the outside, soft and custardy on the inside. It's a really spectacular sweet thing.
Good results today.
For 15 of them:
90% hydration ciabatta experiment with rye, spelt and white levains
Just wanted to share a fun experiment I did yesterday. Made three different levains overnight from my white-rye sourdough starter. All levains were 1:5:4 (starter, flour, water), but I changed the added flour for each levain: one had white AP, one had spelt, one had rye. In the morning, the white and rye had tripled, but the spelt only doubled (this surpised me).