This weekend I decided to start to clear out some of the inventory of flours on hand. These loaves are 40% dark rye,20%Semolina,20% whole white wheat, and 20% AP. Used a hybrid of natural starter and a small amount of commercial yeast. They turned out surprisingly light and very tasty.
Stu
My Dill is shooting up the roof!! So, I decided to use lots of Dill for my bataru and coupe.
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So little work for such a lovely loaf of whole rye sourdough bread. I have ventured into the world of no-knead breads and much to my surprise I am really pleased with the resulting juicey, flavourful and healthy loaf. Its made with predominantly whole rye flour, and leavened purely with an active sourdough. Details you will find on mybreadandbrot.com
Enjoy
A recent comment by fotomat1 led me to the link for PiPs Fighting Gravity blog entry. I hadn’t seen it before as I had not yet known of TFL until a number months later. I was enchanted not simply due to the photographic skill of the pictures, but specifically the photogenic images of his batards. They struck me as being as beautiful a set of batards as I have ever seen. So...it was time to give it a go.
Hot on the heels of last week's first attempt and the fantastic welcome I received from everyone I thought I would attempt to make my very first blog post following my second attempt at a sourdough loaf.
The starter used is the same as last week which followed a Paul Hollywood starter recipe using organic grapes to get the natural yeasts flowing, it seems to have survive the week despite my best efforts to ignore it!
Well, I thought I would try out my new oval shaped brotform and I like the result. Like my round form it is made for 500g of dough. I used a half of KF's formula, then divided it for the two small forms.
The dough has just been placed in the brotforms to proof. After 3 hours the dough had risen above the forms comfortable. Each loaf was 612 grams and perhaps the upper limit for these forms.
This week Lucy continues her infatuation with sprouted and whole grains by going big to come up with a 100% whole grain bread that had 50% sprouted grains in it. The sprouted grains were equal amounts of spelt, rye, Kamut and wheat. The non sprouted whole grains were wheat making the non wheat sprouted grains in this bread 37% of the total. It all sounded pretty healthy and tasty to me.
My whole family have voted David's SJ sourdough as the best bread ever! I am so happy I have found my "go to bread recipe". Beautiful flavour, crumb and crust! I followed David's recipe (HERE) the only deviations were, I use my starter cold from the fridge and I bake my bread in a wet clay Romertopf with a cold oven start. David's recipe and descriptions are fantastic and the dough is a pleasure to work with :-) I have made four loaves in the last few days.
