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I've long been yearning to bake a nice perfectly rectangular rye loaf.  Earlier this year I finally bought a pullman loaf pan, but since starting to use it, I've discovered it's not so simple as just baking a loaf in such a pan.  Thus far the rye loaves I've baked in it have stopped their rises just a little short of the rim, thus resulting in a slightly domed top.  On the other end of the spectrum, a wheat loaf blew the lid off the top.  There's nothing wrong with rounded tops, but I wanted the Nordic esthetic.  I realized it's important to get the dough volume rig

Hello everyone,

I've posted the latest recipe on my blog for a type of bread we have in Egypt called "Eish Senn". It's a pocket-style bread with lots of wheat bran mixed into the dough. Have a look and let me know if you give it a try and what do you think of the flavour?

The Breads of Egypt - Eish senn

Sicilian semolina bread, with short fermentation biga. Same day bake. Commercial yeast leviened.

For my first foray into baking with spelt flour, I made a loaf with 50% spelt, 50% bread flour.  The spelt was stone-ground from a local water mill.  Using a kitchen sifter I was able to sift out a little bran, which I scalded with water and left overnight.  The amount of extraction was only around 6 - 7%, though.  The bread flour was King Arthur's.  The total amount of flour exclusive of the starter was 420g plus a few more for the bran scald.

Today's bake: Honeyed Spelt and Oat Levain

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Notes:

Substitutions:  None

I attempted to make pizza with King Arthur 00 Pizza flour using their recipe on the back of the bag. The recipe was called "Detroit Style Pizza". I have no idea what that is but I had hoped it would make 1-12" pizza if I halved the recipe. It did not. Also, this was my first attempt at homemade pizza dough. It is not pretty and way too crispy. But for better or for worse here it is.

I‘ve been looking for a way to try out the Monheim Salt-sour process for a while, as I've been researching ways to get complex rye flavors without the pain of a 3-fold Detmolder. It's described as having a good aroma and being "almost as good" as a full detmold.

Normally the loaves I record here are the successful one.  There are plenty of so-so loaves that don't offer too much to dwell on worth writing about.  And then there are the total disaster loaves.

I have not been very active here in many years, posting only occasionally in reply to member questions, and even more rarely to my own blog.  Perhaps so much so that I may even appear to only talk the talk.  I decided today that I should, if not change that, at least speak into the silence a little bit.  So, I will tell you of  my latest bake.

Hello, friends.

My new rye sour is taking to the rye flour like a horse to water in the desert! This means a "New York" Jewish Sour Rye bake no later than tomorrow. The formula I selected comes after a visit to my Pisani  (Villager) Island 66 blog page. From there I was directed right back here. I landed at everybody's friend, and a fine baker David Snyder's blog. 

For this exercise (performance) I will attempt David Snyder's, Jewish Sour Rye. Which is based on Greenstein's formula. Boy that was a lot of acknowledgements! 

Onwards.