The first bread for Week 6 was a Mixed Rye-Wheat Bread / Pain De Meteil (France). This is a nice everyday all-around type of bread. The crust a little crispy and the crumb moist and great flavor.
The crumb shot.
The second bread was a Pumpkinseed Rye / Kurbiskernbrot (Germany) OMG! The wafting aromas from this bread were heavenly. Bottle it up for aroma therapy. :-) Anyway.. this bread had a nice thicker crust, some sweet notes, nice crunch from the pumpkin seeds with a faint tang. Moist crumb.
Both of these breads had a very nice mouth feel to them.
The crumb.
Until next time.... Happy Baking.
Those look awesome. Hope I get to test these too.
Thanks Ian. I guess we will have to wait until Stan's book comes out for us to try all the wonderful breads we've been seeing. We're getting close to the end, which is a sad thing (for some of us bakers), but a wonderful thing for Stan to continue on in finalizing his book, which I'm sure is no easy feat. In this final stretch I'm sure we will see many more delicious breads being produced. I look forward to seeing your breads.
seeing all of these great breads. Yours look very tasty indeed! Well done and Happy baking.
Thanks DAB. I've always loved rye breads (didn't know there were this many.) This is the most rye baking I've done and I have truly enjoyed doing it. What a wonderful way to learn. I can't thank Stan enough for allowing me to test for him. This will be one of life's memorable moments for me.
This? http://berndsbakery.blogspot.co.at/2014/05/pain-de-meteil-bio.html
The mention of yeast water is also interesting.
One in looking at this site that my bread came out pretty darn good if I say so myself. And secondly, the yeast water is very interesting especially the article about the Fundamentals of Yeast Water. I've been reading y'alls posts on yeast water and they have been very informative since I haven't worked with them but want to. So with that being said...I'm trying to learn as much as I can. The only fermentation I've done is with veggies. Thanks for sharing this Mini.
around after it being fun and to replace the commercial yeast in breads that you don't want a sour tang is ti open the crumb of heavy whole grain breads like rye. YW has a way of opening and lightening any potential brick bread:-)
DAB... Thank you kindly for that insight and lesson. I definitely will have to try YW with future whole grains. Especially some of the ryes I've baked so far to compare the crumb with using YW.
Yeast water is very easy to work with and maintain. Having said that, I killed mine a while ago and have not started a new one yet. It's a nice addition to open up the crumb and also to use if you don't want a sour flavor. I liked to use cherries in mine when they were in season.
Did your recipe for the Pumpkinseed Rye contain twice the amount of yeast? Doubled typed in the Final dough (under grams in particular) and therefore resulted in adding 5 times the amount listed with the Baker's percentages? I didn't get any notification about a possible error. This would lead to a lot of over-proofing.
I only used 5 grams total.