the loaf
detail crust
detail crust - cracks
crumb
detail crumb center
detail crumb rim
Here is the original!
I worked along the original formula as near as possible. But some little deviations had to be done.
First of all, as I always do, with 500 g total flour.
I have no white seed-starter, so I used my rye starter @ 100%, and, for longer ripening-time, only 20 g - 4 %.
I have no durum berries for milling, so I used coarse durum flour, normaly for pasta making. This worked fine with other breads bevore.
Instead of fresh milled WW I used a reminder coarse WW flour witch had a lot of bran in it. But now it is gone! ;-)
I took 5 g fresh yeast - 1 %, as most time.
During the first mixing after autolyse I had only a wet batter in my bowl, so I decided to add 20 g VWG - 4 %.
After adding the seasalt the dough got strength, after adding the yogurt the strength got better, after the olive oil one more.
Bulk for 1.5 h with s&f direct, and after 30 and 60 mn.
Shaping was difficult, but here on TFL I read an articel, that helped me a lot! So I gave to the dough 3 x 2 "tour simple" during 30 mn. Then into the linned and well dusted banneton and for 7 h into the fridge at 4C/39F.
Baking similar to here.
Waited until next morning bevor slicing.
This bread is gorgeous!Thank you, Ian!
Fine but complex taste, crisp crust, deliciouse crumb, super for sandwiches.
Next time I will try to mill my own Durum!
Happy baking
rudi
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Nice shine on that crust and good crumb. and from the sound of it great taste. Bon appetite.
No problem about only having a rye starter. That is what building a levain is all about. You can build an off-shoot starter to a different flour and hydration.
This 'shine' is from the photo-lamp at the upper right side! And the other photo-lamp is at the left side a bit higher! ;-) The gloss on the crust comes from the technic in my oven, similar to a 'combi steamer' but for house-hold use.
Rye starter:
I startet my sourdough-career with different wheat-starters, because I had the idea to make baguettes, as most newbies do! ;-) And after some time one after the other of them failed! :(
On this trail I came to Gerard Auzet and the book from Peter Mayle 'Confessions of a French Baker'. The recipes are all without sd! But so I found the mentioned article here on TFL while searching for 'gerard auzed'!
Disappointed I made my starter with rye and that was it! No problems, I use the rye-starter to inoculate all my levains a lot of years now. And to calculate other starters than 100% I use bakers-math!
Happy baking
rudi
Im so happy you were inspired to try this formula and adapted it to work for you. Looks like it was a success.
Happy Baking!
Ian
From beginning this formula was not easy-peasy! ;-)
But it made an absolute great bread!
My wife is highly enthusiastic about this and asks for more! Should I contradict!! :?
I think, the better way for me is to bake the next one! :D
Thank you for this inspiration and happy baking retour!
rudi