This is another in my series of large boules of whole grain sourdough. I may have finally found a way to make a crumb to complex. Using perhaps more rye than I should have, this is a little more dense than I like but still flavorful. My wife made me a tool to create a round slash for the top. She is an artist with all the skills to make what ever tools she needs for sculpting or jewelry making. I was doubtful that it work but alas, the proof is here for all to see. I'm resisting the call for a polka dot pattern (artists are a demanding lot).
Today I will be starting some Tomsbread 100%WW. I think I have decided that it is better from the standpoint of flavor to to use fewer types of flour and therefore develop a more distinct taste that can be identified. The same is true in European style cooking. Some of the best dishes I make are simple distinctive flavors that stand out on their own. Pizza is a good example I think and Focaccia with a little olive oil and tomato/balsamic vinegar topping. Or maybe a slice of Ciabatta dipped in expensive olive oil. Mmmm delicious!
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I am not worthy, Master Baker Ehanner. You've taken the cake, errrrr, bread! I think I have to make Artichoke Hearts with Pasta for dinner tonight. Just ate breakfast, and I'm suddenly starving.
Susan
Susan,
I may be tempted to make a totally tasteless looking polkadot boule just to silence the cry here.
This looks better than it tastes. To much going on with this combination of flours, nothing distinctive. I have to decide what flavor I like and develop that taste.
Eric
Thank you for your comments, I was lucky to not burn it. I started with a high (500) temp and backed it down quickly first to 400 then 300 with a foil tent. It is a large Boule and with the honey and Malt it was browning faster than planned.
I baked this on parchment with a splash of hot water in the brick pan below. I think I am becoming a counter NYT NK warrior. The method does demonstrate that a burning flour truck will produce edible bread when collided with a water tank. I'm past having an interest in just tasty bread, I want it to look like a loaf that people would love to receive as a gift.
Eric
And I do mean it! Very, very beautiful. I'm an artist too so I really appreciate that. You are lucky to have a wife to do these things for you. Again, this is simply killing me because right now I cannot bake bread and should really be packing but I'm in vacation denial. I will be off on a plane for many, many hours tomorrow and all I can think about is bread. Thursday my hubby is playing in a golf tournament and I am seriously thinking of scoping out bakeries if they actually bake bread where I'm going (think Hula). Keep up the fantastic work and I will be joining you in bread baking when I return. (Whaaaaaaaaa!)
Zolablue,
I'm having a hard time feeling sorry for you having to drag yourself from a hot kitchen so you can dance your toes in warm sea water while sipping on a tropical adult beverage. Have a nice time!
I have wondered if the local version of that sweet Hawaiian bread sold in stores here is better than the "gag me with a sock" stuff on the shelves. ??
Eric
Ehanner
I am a sourdough beginner, but I think your bread looks absolutely beautiful!!
Can I ask for a recipe, and do you mind posting a photo of the tool your wife make for the top?
Thank you
HK
The tool my wife made for slashing the circle in the top was just a circle cookie cutter that she put an edge on with a small jewelers file. Since then she made another one slightly larger so we may be seeing a Bubble Boule.
Eric
circle slash!! The boule sure looks tasty..!! My wholegrain sourdoughs are too dense for my taste also, although I like them toasted. Vital gluten doesn't seem to make too much difference to me. I think your wife should make you some more circular tools of different circumferences..then you make a bubble pattern!
e, I love that special loaf! There is more than one artist in the household.
In my quest for artisan breads I give a little too much attention to aesthetics. I covet the dark crackley crust and holey crumb of the best bakers' photos. I've promised RC that once I get the formulas down, I will bake them up softer, the way he likes his bread.
Thank you all for your kind words. 3 Months ago I had not a clue about how to create good bread. Thanks to the generosity of the many talented folks here I feel like I'm well on my way to learning the basics of baking.
Eric
Eric,
I like the neatness of this boule. I have a hard time getting the slashing to look so sharply defined and the boule so well rounded. Nice work and congrats to your wife for her key slashing contribution.
Bill