I have been making mini's favorite rye (posted here) several times now , this last batch was my best so far with good volume, somewhat even distribution of small air pockets, and of course great flavor and moist mouth feel.
Ron's post about these crackers is as thorough as they come, so please get the recipe there if you are interested. I added 20% of cheddar cheese to the dough, turned out perfect, so much better than store bought. And easy to make too!
This is a formula from “Bread” by Jeffrey Hamelman, a lot of people have made it with good results. I won't duplicate the formula here, see this link for a scaled down version, or better yet, get the book. A few notes:
1 I made the full recipe, got 2 huge 1.5lb breads;
Dude, where's my bread?! Quite a few people have asked me whether my 36 hour soudough baguette dough can be used for other breads, of coure! The most natural vaiation is of course ciabatta, another hole-y bread. I again used a mixture of rye starter and white starter (something about this combo makes the flavor better), and raised the hydration to 85% (10% rye in the dough, so it's probably similar to a 82% hydration white dough).
AP flour, 425g
This recipe is from "Advanced Bread and Pastry". Using white and whole wheat flour, wheat germ, and cracked wheat (aka. bulgur, my new favorite bread ingredient), the bread is super fragrant and packful of flavors. I wanted to convert the formula to use sourdough, but was busy preparing for and running a half marathon last weekend, so stuck to the poolish version in the book.
