Hey All,
Just wanted to share with you my 50% rye bread with a bunch of seeds from 4/24/10. It's got flax seeds, sunflower seeds, and pumpkin seeds. Enjoy!
Tim
Friday
Saturday
Sunday
David G
Instead of waiting 30 minutes (or so) to put the dough in the fridge (http://www.thefreshloaf.com/node/12571/lazy-bread-twenty) I put it in right away after mixing. Overnight not much happened and in the morning I took it out for a few more hours slow rising at room temperature. The taste is much better this way. Note: I don't shape the bread either (lazy me...). The mix of flour: 1/4 is of a 'five grain' type, 3/4 is plain white.
This is the high extraction miche i made from Peter Reinhart's Whole grain breads.
For nearly a 100% wholewheat, it was surprisingly light. It benefited from a 3 days retardation in the dridge, talk about crazy schedule!
After reading in 'Baking Artisan Pastries & Breads Sweet and Savory Baking for Breakfast, Brunch, and Beyond' Ciril Hitz forward by Peter Reinhart>
Hi Folks,
This is my first post... Here it goes!
I'll Have better quality images next time! Sorry
I’ve been following all of your postings for about a month now and loved every bit of what I have read. I too have the same passion, though I turned my obsession into a career.
My latest yeast born obsession was triggered by Bobby Flay's "Throw Down" with Wafels and Digges of Manhattan
It ended up taking me a little longer than intended to get another loaf together, the starter has a life of its own, what can I say, and it absolutely refused to activate two weeks ago. I'm letting it sit a little longer before trying it. So last weekend I went back to the all white flour wild yeast starter, and baked this. All flour was KA bread flour.
I have been keeping an eye on an Aussy site for a while and enjoying some of the wonderful ideas they have created in breads.
The bakery is Companion Bakery in Tasmania and they have a still shot live feed of the bakery you can lurk here.
As some of you know I have been working on Okinawa and not been home since early February. Well, I ended up staying longer than I had planned and the pace of worked picked up. Not being able to bake, I thought I would at least start a new starter.
I haven't had to start a starter for a long time, but quickly read up on the process and it did seem familiar. The question was that of flour.
