Reproducibility, my Chemist husbands says, is the key to a fine bake. This is definitely a winner. Did exactly what worked for the loaf I posted yesterday and darn if it didn’t work perfectly again! Who da thought ??
The loaf actually sang as it slid out of the pan. Fragrance is intoxicating. Serving it for my Chef son’s 47th birthday today!! Pictures later. Next up a German apple cake . c
Talk about beautiful and easy ! I have another started as soon as I saw and smelled this one! It’s got RYW and white levain and rye levain . It’s got honey/EVVO/buttermilk in equal parts. It’s in my big Pullman . It’s almost hands free except dropping it into the rising bucket and then the buttered Pullman.
335g T65
335g Rouge de Bordeaux fresh milled
70g Semola Rimacinata
28g rye
150 YW
310 H2O
42g each honey/ EVOO/buttermilk
126g levain ( combo rye and white)
13 g salt
Used one whole bag /1# of the new Kernza grain I received this week. I made a YW levain and used YW as part of the hydration. I prepped and flaked 1/2 the Kernza and ground the rest into flour . I have my second order from L’Epicerie for the t65 arriving Monday so used that as well as some Turkey Red that I ground .
I just LOVE this technique of gluten development in two parts!! It is amazingly successful and completely eliminates all hands on except shaping .
As an aside I do not shape my loaves . I dump out the dough cut it in half and pick up the long piece and drop it into my Batard shaped cloth lined banneton. That’s it. The boule gets all four sides folded in and plopped down folded side down in the cloth lined banneton. No tightening no fuss no muss.
1-2-3 bread with 20% Caputo Semola Rimacinata. Add ins as part of liquid EVOO/honey / buttermilk( ran out of yogurt) levain all raisin YW. Crumb shot later.
Edited to add crumb shot from 2 baguettes that I shaped with some of the dough just to see what would happen. Wow… cool custard open. Perfect. The book couldn’t be judged by the cover!
Yep t65 plus 20% fresh ground rye . Dough was an absolute dream to work with. Used graniteware roaster instead of LeCreuset . The graniteware only preheats as long as it takes the oven to get to 450 degrees so approx 15 min. Will never switch them out again. Turned the banneton over onto parchment picked it up to transfer to pan and…. Dropped it! Grabbed the parchment said a couple “ words” plunked it into the roaster and slapped on the lid. When I uncovered it 15 min later could have knocked me over !
Will post photos as able from my phone. Didn't have time to make baggies today but wanted to use this flour !! So made pizza. A wonderful experience. Unlike any other flour I've used in 40 + years of baking breads.
1 1/2 c warm water
1 tsp ADY
1 tsp salt
2 tsp sugar
2 Tbsp EVOO
