For October ARTE market, I baked 3 types of bread: Flaxseed Rye , Rye pain au levain, and the popular Roasted garlic bread. I baked a total of 20 loaves, 500 gr each 3 days prior to the Market day.
Does anyone else struggle with naming their breads, or is it just me?
Anyway, this turned out really nice so I thought I'share it :)
I've been feeding my starter wit a mix of 70% whole wheat and 30% whole rye flour; and I've also been experimenting with sandwich loaves, so I thought why not mix both ideas?
The general recipe is this:
Bread flour: 300 gr. (50%)
Whole wheat flour: 120 gr. (20%)
Whole rye flour: 180 gr. (30%)
Salt: 15 gr (2.5%)
Water: 500 gr. (83.3%)
Levain: 120 gr. (100% hidration) (20%)
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See video here https://www.youtube.com/watch?v=sdk4aOIWERk |
This used a mix of my two starters - wheat and rye. Pretty straight forward with some sunflower seeds added for crunchy deliciousness.
I was in the mood for a nice Durum loaf and figured I would use the Tangzhong method to lighten it up a bit. I've used this method for rolls several times but not on an actual loaf.
I have to say this simple recipe turned out amazing with a nice thin crust and moist and open crumb. This is one of those breads you can just eat with some butter or cheese or olive oil and call it a day.
I highly recommend you give this one a try. It makes great toast, grilled bread and sandwiches or goes well with some "Italian Gravy"!
Am I the only one who takes some sort of idiotic pride in using the minimum amount of flour to get the job done -- and by job, I mean, having the dough release from the basket without ripping? And by "idiotic pride" I mean, using too little and having my dough stick/rip on occasion because I put it in the basket somewhat sticky instead of adequately floured?
Happy Thanksgiving weekend to all the Canadians here!
We are having some friends over who've never had a turkey dinner and putting on the whole production with stuffing, sweet potatoes, and cranberries tomorrow. I'd like to also bake rolls using Peter Reinhart's Wild Rice & Onion dough, which is still one of my all time favourites.
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I don't have anything too exciting or interesting coming out of my oven these days. I've been baking once a week just to make sure we have enough bread to feed ourselves for the week. My storage starter is still doing great. It's been in the refrigerator for 8 weeks (unfed) and amazingly there's no sign of mold. Only a tiny bit of clear hooch is developing. Every Thursday evening, I take about 6-8 g starter and feed it once (usually about 1:3:3 or 1:3:4). I build my levain Friday morning and let it ferment while I'm at work. I mix my dough Friday night and bake on Saturday.
