I decided to make his loaf on page 254. Left out from the soaker cracked rye and replaced with some pumpkin seeds and quinoa. Anyone baked this particular recipe?
I misjudged my time and had to attend an all day funeral, so i tossed the freshly mixed dough into the fridge. Got back and it had expanded nicely. It'll be a 24hr fridge rest due to that. I have a hunch it'll just get better
Planning to split it and add jalapeno slices to one loaf (we like jalapeno in everything). This one will be interesting.
I'll post a baked shot later.
Hi and welcome. Do a search and you will find a very lengthy Community Bake thread from January on almost this very bread.
Happy baking.
Ted
I forgot to reply with a thank you!
It's really good.
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You must have the second edition of his book, mine was on a different page. This is a fantastic recipe. I made modifications to it, the details of which are here: https://wheatbeat.com/4-grain-rye-levain/
Yours looks awesome! I looked over your recipe. Very detailed and looks great!
There were some serious mods to mine due to some mishaps. Lol.
- bulk fermented in fridge 24 hrs.
- used maple syrup instead of honey.
- forgot I was out of rye flour after feeding my rye starter the night before. So I substituted with KA whole wheat.
- added pumpkin seeds and quinoa
It turned out fantastic. Family and friends loved that loaf. Definitely a winner.
Thanks so much for posting!