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Polish Milk Rye

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Polish Milk Rye (chleb z mlekiem) from The Rye Baker, page 309.  It uses  a wet rye sponge as well as commercial yeast and has 60% medium rye (home ground and sifted), 40% bread flour, eggs, milk, molasses, and caraway seeds.

It's was a fast developing dough that shaped easily with gentle handling.  It's tasty and has quite a subtle flavor and would go with practically anything.  I can't recall working with a dough with such low hydration (~60%) since I started making sourdough.

Help understanding scoring

Toast

So I scored these breads all from the same batch of dough. As you see the ear on the one is so nice but in the others my scores seem as though the dough is over fermented. These came out of the fridge and into the oven.

 

Any thoughts?

 

nice ear

all

30% Sprouted Buckwheat + White Wheat SD

Toast

Ladies and gentlemen, I proudly present to you… another over-fermented loaf! :) You see, that’s what happens when you think to yourself, “No big deal, the dough can wait for another 30 minutes,” but it’s in fact more than enough time for proteases to go wild and destroy the structure of your dough…

 

 

30% Sprouted Buckwheat + White Wheat SD

 

Dough flour (all freshly milled):

Tartine dedication..

Toast

It's been a long last year and my starter - Charlie - has been pretty neglected. I'm finally getting back into baking some nice bread. I didn't have any whole wheat flour in the house, so made a Tartine basic country loaf using unbleached locally milled bread flour.  I used coil folds instead of stretch and folds inspired by Trevor's technique. During bulk the structure really seemed to develop well.  I gave it a fourteen hour cold retard and baked it this morning. It had a beautiful oven spring - it easily doubled.

Whole Grain Sourdough Bread. 4

Profile picture for user Joseph

This time I went for something a little larger, as I'm getting very satisfied with the outcome of these breads using a 12 hour autolyse. I also added a little fennel for the aroma. Second time with this and once again, smelled of vinegar as dough in the morning and as baked bread.

Honeyed Spelt and Oat

Profile picture for user Danni3ll3

It was time to redo this one as it is one of my favourites. Recipe is adapted from Sarah Owens. 

 

Recipe

 

Makes 3 loaves of ~ 885 g unbaked boules

 

Oat Soaker

245 g Rolled Oats

480 g Boiling Water

 

Dough

800 g Unbleached Flour 

200 g High extraction Spelt Flour (230 g Spelt berries)

540 Water 

726 g Soaker

80 g  Honey

22 g Salt 

30 g Yogurt

250 g Levain

 

Mid afternoon the day before: