This is what I pulled out of my oven today, a good 2kg of dough worth. First a small batch of light rye rolls made somewhat according to the instructions for making sourdough italian bread that was posted here earlier by Dmsnyder i think. The formula does only call for white flour but as I live in sweden I find that breads should contain at least a small portion of rye!
I made the dough with 20% rye flour wich gives you a dough that handles exactly like a wheat dough but with greater taste and also a somewhat drier feel, due to the high ash content of my whole grain rye flour, I also topped them with a mixture of wheat bran and rolled oats so they resemble the kind of "fake healthy" bread you can buy in stores and bakeries here in sweden.
[img=640x480]http://i298.photobucket.com/albums/mm260/Kuremyr/italianrolls.jpg[/img]
The other breads were two sunflower ryes as per BBA, made with 30%rye starter and really coarse rye meal for the rye content in the dough. Lightly toasted sunflower seeds make for a lovely taste, can´t wait to open these babies! I have started tt get a bit better at shaping since I studied Marks videos, that technique is far superior to my prevoius attempts. Now I only have to make room for the loaves in my freezer! '
[img=640x597]http://i298.photobucket.com/albums/mm260/Kuremyr/sunflower2.jpg[/img]
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David
Beautiful job on both the rolls and bread, Kuret.
Howard
I dusted my brotforms with a mixture of barley and wheat fliur, I find the barley flour a bit too coarse to use as dusting flour on its own.
I'll up som crump pictures tomorrow, or something..