I started the rye starter last weekend and it came together quickly and was fermenting away so I decided to try to make a batch this evening. I also made two boules of french bread, but the dough was not behaving well; too wet, and they spread sideways. However, these turned out great! (I followed the recipe from Bread Bakers Apprentice, basic sourdough):
In Quebec the one thing I'm always really looking forward to is, of course, French cuisine. For our daughter's graduation in Montreal we put up in a fairly nice hotel near campus, and went down for breakfast with pleasant expectations.
Heading straight for the croissants I noticed their lack of crispness, cold and tired they were sitting in the display. Well, there was the toaster, and innocently pretending not to understand the warning: "Pas des croissants" ("Nix comprengg!") I revived my lackluster pastry (no smoke alarm).
I really wanted to try once a 100% rye recipe- a dense, moist, delicious bread that I love eating in my trips to europe (not the sponge like clorored stuff they sell in the stores). I decided to give Hamelman Vollkornbrot a try.
I've tweaked the recipe just a bit as I changed the rye chops to cracked rye and I had only 7 oz of it (I've add the rest as rye flour).
Whitsuntide Baking and Other Antics
Today has been a busy day making a range of breads. I had refreshed both my rye sourdough and wheat levain, with no definite projects in mind. Given store cupboard availability at the time, this is what I've ended up with:
•1. Cheese Bread
Hi all, friday a aunt will be visiting us from Italy and bring some rye flour..it's my very first experience with rye cause in Ecuador have not found so...what do you suggest: 100% rye or a mix with plain flour? How "strong" is rye bread compared with a "white bread"?
Thanks for any advice and happy baking from quito. Paolo
I made the blueberry cheese braid (http://www.thefreshloaf.com/recipes/blueberrycreamcheesebraid) today. Wow, was that good. here's a pic:
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I also started the rye-starter (http://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial) and it is doing very well. So much bread to make!
Part 1:
This is a 50% Wholewheat Loaf, Which involves a BIGA (Preferment/sponge) around 30% of total Flour Weight.
I love the final taste of the bread, it was the best sandwich loaf i ever made so far! Soft, Airy, Light, Tastey, and Nutritious.
"Hey don't mind the background, my appartment is not bright enough"
Today I fired up my wfo oven to make pizza and this morning I made the recipe for my 'Sandwich Buns'. I needed hot dog buns for Mondays cookout and since the wfo was hot I retarded the shaped hot dog buns in the refrigerator until tonight when the oven had reached a temperature of apx.
