salma's blog

I made Hannah's Confidence Loaf because it looked great and simple.  Started with my rye starter and added the water and br fl.  Of the 400g fl i used 250g br fl, 50g rye, 20g w/w, and 30g cornmeal because it was sitting right there.  I also added 50g mix of chia/flax soaked in some water and a handful of toaster sunflower seeds when i added the salt.  Almost followed the timeline.  Baked in a covered baker for 25m and open for 15m and oven turned off for 5m. The bread came out looking and tasting very good.

I have now made this bread about 4 or 5 times.  The first two i replaced some flour with w/w and rye.  The bread came out good but a little dense.  The last two times i almost stayed with the recipe except, added 30g flax, 25g chia and 40g sunflower seeds and about 20g additional water.  Everyone raved about these two bakes, including people who have eaten many of my breads, commenting that this was one of my best.  I plan to bake two more times before the end of the year.

I made Essential's Columbia from my recent purchase Maggie Glezer's Artisan Baking Across America.  I liked the way it turned out and tasted with A/P, W/W, Rye, Wheat Germ. 

Still working on posting!

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