PetraR's blog

This is the kind of crumb that I LOVE.

I am not a fan of those big holes in the bread, after all, you can not eat holes ;)

I of course understand that taste differs.

Have a lovely Sunday and HAPPY BAKING.

I have changed 50g of my 100% hydration Starter to a 100% hydration Rye Starter and us it for baking now.

I am over the Moon with the results and the taste.

Right now my hands are better so I can do french kneading * over the moon with that too *

Here is the crumb shot.

The formula for this bread is simple and yet so tasty.

Leaven

1tbsp 100% hydration Rye Starter

45g bread flour

  5g whole wheat flour

I wrote this yesterday here at TFL.

http://www.thefreshloaf.com/node/39983/now-was-fun

 Here are the pictures of how the bread/s turned out.

This time I used my Oven to bake 2 loafs as the new Oven fits 2 Dutch Ovens.

I made one batard and one boule but from the same batch of dough.

Used top and bottom heat  250C for 40 minutes with the lids on the Dutch Ovens, then turned down the heat to 200C and switched to Fan for the next 25 minutes without lids on the Dutch Ovens.

This one just came out of the Oven so I could not yet make a crumb shot. 

This one is made with a malted Brown wholemeal flour, I shall go downstairs in a minute when the hubby finished to carry his Office furniture upstairs.

No Caraway seeds , I forgot * hangs head in shame *

Well the move went well and the new Oven is a DELIGHT.

Here a picture of the new Oven

Just out of the Oven. * drooling *

Cooling down * waiting, waiting ... wahhhh *

Crumb * Kids stole the first slices pffft *

I fed the Starter at 9.55pm tonight for tomorrows baking and put a rubber band where it was when just fed.

I covered it with plastic wrap and poked 5 tiny holes in it.

Here you see * Gordon * grow:)

* I hope he wont try to get out of that Jar. eeeek *

Now I made this one today, I started the preparations last Night so that I could bake it at lunchtime today.

This one did not rise as much as the * Rustic loaf * I made yesterday for 2 reasons.

A. I had less 50% hydration Starter * I did not plan well ahead , doh * 

B. The banneton was to big so it did spread more to the sides than it did go up. pffft

Lesson learned, next time I will bake Batards on a Baking Stone.

The Crumb is not very open, but I do like it when I have a bread with a lot of whole wheat and rye flour in it:)

I started it at 3am in the Morning * yes I know I am silly but if you suffer from Insomnia you need to do something, right? *

Ingredients

250g mature Stiff Starter * 50% hydration *

400g Bread flour

250g Whole wheat flour

 100g Rye flour

2tbsp Caraway Seeds * we like the taste so I used quite a bit *

500g tepid Water

2Tbsp Vegetable Oil

25g coarse Salt

I mixed the stiff Starter with the Water, added all the flours and caraway seeds and mixed it until well combined.

Autolised for 50 Minutes.

I forgot to take my SD Starter out of the fridge for baking today, so I used Yeast instead.

Mind you, my kids love this Bread and it tastes fantastic if I say so myself.

The taste is malty and nutty at the same time.

Ingredients

500g strong bread flour

300g wholemeal flour

200g rye flour

  30g salt

  30g butter

I missed the taste of * Laugenbretzel * so much, I found them ONCE in UK, but that was a one off I guess.

Today I found a recipe on youtube https://www.youtube.com/watch?v=HXDaTe8yGP4 and here is my result.

Well, they are not the prettiest Pretzel in the World but they are very Yummy.

Next time I try to substitute the yeast for Sourdough starter, it can only add to the flavour.