It's going to be difficult but I'm aiming to wait the full 12 hours as recommended for flavour development. If the smell of this baking is anything to go by it'll be worth the wait. Hope the tang comes through.
Got nice flavour from the good wholesome flours and sesame seeds. But no tang! My starter has lost its tang for sometime now and I really thought this would do the trick. A good thick all wholegrain Levain. But no discernable tang. I need to troubleshoot my starter bug time. Still a lovely bread though.
Going to take a look now. Just been shopping and picked up some top quality durum wheat flour. Extortionate but really is great quality flour from Italy which I've sourced from an Italian shop in London. On my way home I was thinking about starting a new starter and just putting a bit of my old starter into it once made for continuity (can't bring myself to dump it) but I'll take a look at what you've sent me and try to revive the tang.
Your hubby would love my starter Hester.
Bread is really nice toasted. The sesame seeds do help.
If you ever want to completely cover the loaf with sesame seeds, here is a tip that I picked up from David Snyder, and it works great.
Before couching/bannetoning/proofing the loaf - once shaped, roll the loaf one a wet paper towel and then do the same in a plate filled with sesame seeds. The seeds will faithfully stick to then entire surface and not shake free. Works every time.
I'm too embarrassed to explain how I did it (attempted it). Oh OK here goes... Pour them on and press them in haha!
I'm rethinking my whole mother culture maintenance and Levain build technique thanks to your recommendation on how to manipulate flavour. I have converted my mother culture already. Thank you Alan. Can't wait to bake with it.
Perfect for cheese and butter.... lol
It's going to be difficult but I'm aiming to wait the full 12 hours as recommended for flavour development. If the smell of this baking is anything to go by it'll be worth the wait. Hope the tang comes through.
Looks good :)
I'm sure it'll be just as lovely on the inside too.
Ru
This is definitely a lesson in patience. Crumb shot tomorrow. If I go all quiet it won't be a good sign :-D
I have a couple of days holiday coming up. Gotta nice idea for another bake. Watch this space.
my friend
May this year be filled with good health and lots of good Mazal for you and all your family.
Chaverah Sheli
friend. Have a sweet year.
Got nice flavour from the good wholesome flours and sesame seeds. But no tang! My starter has lost its tang for sometime now and I really thought this would do the trick. A good thick all wholegrain Levain. But no discernable tang. I need to troubleshoot my starter bug time. Still a lovely bread though.
Abe,
If you haven't seen this article, this may help. I see that crumb, and I already want to fire up the toaster and get the butter out.
alan
another B&T source part 2 http://brodandtaylor.com/make-sourdough-more-or-less-sour-part-2/
Thank you Hester and Alan,
Going to take a look now. Just been shopping and picked up some top quality durum wheat flour. Extortionate but really is great quality flour from Italy which I've sourced from an Italian shop in London. On my way home I was thinking about starting a new starter and just putting a bit of my old starter into it once made for continuity (can't bring myself to dump it) but I'll take a look at what you've sent me and try to revive the tang.
Your hubby would love my starter Hester.
Bread is really nice toasted. The sesame seeds do help.
If you ever want to completely cover the loaf with sesame seeds, here is a tip that I picked up from David Snyder, and it works great.
Before couching/bannetoning/proofing the loaf - once shaped, roll the loaf one a wet paper towel and then do the same in a plate filled with sesame seeds. The seeds will faithfully stick to then entire surface and not shake free. Works every time.
alan
I'm too embarrassed to explain how I did it (attempted it). Oh OK here goes... Pour them on and press them in haha!
I'm rethinking my whole mother culture maintenance and Levain build technique thanks to your recommendation on how to manipulate flavour. I have converted my mother culture already. Thank you Alan. Can't wait to bake with it.