. . . okay Karin, dab my first take at this style of bread. I just crossed over to the 'dark side!' I was almost afraid to cut into this loaf and now I am wondering what to pair it with -- pickled herring, lox with onions and capers and stinky cheese come to mind, but I welcome any suggestions.
So in the end my mix was Karin's Friesisches-schwarzbrot:
Wow is this EVER a TASTY loaf!!! I proofed this in a plastic bowl lined with fine linen. I only used 1 layer of linen and when removed from the proofing container the linen was wet and clinging to the dough. I used enough rice flour that it removed well and didn't damage the dough, but the seam never opened and there is a large nose blister on the right and some holes where the baker sleeps on top. Note to self: for these wet breads at least 2 layers of linen in the bowl and perhaps 4.
My first bake from Ken Forkish's Flower, Water, Salt, Yeast. Ken says to bake it down dark. Okay!
This was baked at 475F n a hot covered DO for 20 minutes then uncovered and baked at 475 convection. After 10 minutes turning at the half, this was the result and though Ken says bake for 20 uncovered, I thought things were dark enough using a convection bake. This loaf really crackled and hissed once removed from the oven.
. . . website recommended by the trailrunner -- thanks carolyn!!! And a photo of what is left of the buns!
http://sourdoughsurprises.blogspot.ca/2013/07/sourdough-cinnamon-rolls.html
Today's SD batard included about 2% toasted wheat germ as 'toadies.' These add a really nice and subtle, nutty flavour enhancer and you can definitely taste the toadies in the finish.
I baked this at 75% hydration, autolysing the flour and water over night, mixed and developed the dough as per my previous post. I baked this in the new Lodge combo cooker for 8 minutes covered @ 500F and surprisingly 12 minutes 450F convection. Next bake I will go 10 minutes covered and then judge. A pretty satisfying small loaf.
Yesterday was a big day for this old skibum. I made a trip to the big city and picked up my new Kitchenaide SS fridge to go with the KA SS stove bought in the spring AND stopped the Bass Pro store and bought a Lodge combo cooker for $50, which is WAY easier to load than my 4" deep enameled CA DO, which was taking a bit of a beating doing bread and is my favourite cooking tool, both stove top and oven. The Lodge CC rocks!
. . . once again a boule and a batard. After 5 days away I fed my starter 1:1:1 using about 10% organic rye and strong bread flour for the feeding. My mother must have liked seeing dad back as she more than doubled and fell back within 4 hours, so it was into the fridge to mix the next day.
I have baked this in the past as a yeasted recipe and thought I would try a half recipe using my SD starter. I fed the starter 1:1:1 and 4 hours later it had more than doubled, so I mixed as per the recipe only using dabrownman's sourdough process: knead for 5 minutes, 5 rest then knead for another 5. Bulk proof on the counter with S&F's at 30, 60 and 90 minutes, 11/2 hours on the counter then into the fridge to retard overnight. An hour to warm up this morning, then divide and scale the dough, pre-shape and bake.
I used the SD method, sorry the dabrownman method once again on this one, using 10% organic rye, 10% duram semolina and 5% WW. All aspects of this bread went together well and I can't wait to taste the results. So I did an overnight autolyse on the whole grain flours @ 100 hydration and another hour of 100
I made a couple of adjustments with this bake. For the batard, I reduced the proofing time to 35 minutes and voila, the lame worked like it was supposed to and for the first time I have the grigne I have been trying for.
I reduced proofing time on the boule to 50 minutes and once again got a clean score with the lame. The boule contains 10% whole wheat, 15% organic rye which were autolysed in an equal weight of water overnight, oil and honey. I baked the boule in a hot DO as I wanted to try and get it right today after a poor effort yesterday.
