I tried something different with this one in that I used a starter that I fed with rye flour. It really took off and improved the "lift" for my starter. I had used all AP flour previously and was not getting much rise lately. It's getting colder as well, so that doesn't help. The dough was a bit wetter than usual, and the shaping was much more difficult than I anticipated. I had to knead in a bit more flour, but finally got it to where I wanted it.
I love the La Cloche as the crust is so wonderful every time. The bread tasted great. We just had sandwiches for lunch, and the bread was still warm and very crusty. I want to try one of the three day multi-grain recipes next!
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Looks great. How was the crumb?
It was good, but could always be better. I will try and post a photo when I get back to my computer. Thanks so much for your comment.
Nice scoring pattern, and good choice on adding rye to your starter.
-Khalid
Thanks, Khalid. I will be working more with rye in the future! Phyllis
the fancy do scoring that came out so well. Good luck with the multigrain, What ever kind of bread we are making, that is what we feed the starter to make the levain but the starter is usually fed whole; rye 50%, spelt 25% and wheat 25% so it is ready to go in any direction. I think the multigrains give the bread a more complex flavor. Well done and
Happy baking.
Dabrownman: Thanks so much for your comments! I always appreciate your encouragement and support. I will try the "feed" you suggest. I just got back from San Francisco and brought back some of the famous Boudin sourdough as it will take me a few days to get mine going! I will be sure to post a photo when I do bake the multi-grain. Thanks again for your suggestions. Phyllis