This weekend I baked a new loaf and as I did so, I marveled at how far along I have come as a bread baker -- at least when it comes to making the sourdough boule. I'm not going to lie... this is not matzoh. But, if it were, I would be very very wealthy.
The formula is my own though I am certain others have made it before me.
64% All Purpose Flour (King Arthur)
27% Whole Wheat Flour
9% Whole Rye Flour
2% Salt
1% wheat germ (totally optional. I had it and wanted to use it)
82% Hydration
Here's a link to my blog. There are a bunch of pictures that may make you hungry.
- David Esq.'s Blog
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That is one gorgeous loaf.
Thank you for the compliment. I baked four loaves, gave one to a neighbor and one to a colleague. I hope they came out as well as the one I had cut!
Love these beauties.
Here are all four loaves. The one on the bottom right was a monster. Almost didn't fit in the basket. And definitely did not fit in my 10.5 inch pan. But, even though it flopped over a bit, with a little jiggling, it made it back into the pan!
Well bone and happy baking
That's our favorite kind of bread, these days. And you got a fine-looking crumb for a SD with that flour mix.
Great job!
David
The larger loaf is still holding on to its moisture and making a nice sandwich, and of course, great toast.
I enjoy looking back on my blog and seeing how my bread journey began. And, I also enjoy a dough that is a little challenging but two years ago would have been "impossible" for me to handle. One of these days I am going to try a no-knead formula because I truly would like to have the option of mixing and than forgetting about the dough until it was ready to shape.