Bread - A Baker's Book of Techniques and Recipes - Jeffery Hamelman 2nd Ed.
This bread is made from a majority of fresh ground durum wheat along with bread flour and a bit of whole rye which is in the culture. This is my first time making as well as tasting a semolina bread. The durum has a really nice nutty flavor that makes the sesame seeds really stand out. I baked this 2 mins longer than optimal which I've adjusted in the process section. I really like this bread and will definitely make it again.
Tasting Notes
Crumb - Sweet/Dairy with notes of butter
Crust - Toasty with notes of malt and nuts
Grain Character - moderate with a taste of cooked spaghetti
Recipe and Process are below for those that are interested.
This bread is a mix of fresh milled hard winter red wheat and white whole wheat flour and AP flour combined with some orange zest I had in the freezer and vanilla extract. I was going for a mild orange/creamy flavor profile that I think I've achieved.
Tasting Notes
Crumb - Sweet/Dairy with notes of milk, orange, and vanilla
Crust - Resinous with notes of french roast coffee beans and vanilla bean
Grain Character - moderate with a slight taste of cooked oatmeal
Recipe and Process are below for those that are interested.
Sources: Adapted from Roxana Jullapat @ BBGA who adapted it from Clotilde Dusoulier @ Chocolate & Zucchini
To celebrate St. Valentine's day I made these delicious Sourdough Chocolatines. They have an intense chocolate taste while not being overly sweet. So far they have been a hit and make a nice addition to an espresso or coffee.
Recipe and process are below for those interested.
Here's my response to the Community Bake - Rye Bread, the Franconia Crusty Boule / Frankisches Krustenbrot (Germany) from The Rye Baker by Stanley Ginsberg
I am quite pleased with this bake. I really enjoy the added bread spice called Brotgewürz however the next time I make this bread I'll increase the amount. I can see how this bread goes with savory foods and dark beers and veined cheeses.
An additional photo and the recipe and process for those interested.
Ammerland Black Bread Ammerlander Schwarzbrot (Germany)
The Rye Baker by Stanley Ginsberg
I baked this bread mid-Dec and haven't had a chance to post.
This bread is a nice heavy and crunchy loaf. I think I baked it a little too long which made it a tad dry but I wanted to be sure it was not gummy.
Tasting Notes:
The crumb was nice and crunchy due to the rough grind by my vitamix of the rye and wheat berries but it had a nice sour/dairy flavor combined with the wheat flavor. The crust was quite crunchy as I indicated but tasted toasty and slightly resinous. Overall the grain character of the loaf was quite complex. This will definetly go into my 'bread rotation'.
Recipe and process are below for those interested.
Today's bake is again the Valais Rye Walliserbrot (Switzerland) 2nd Time - The Rye Baker by Stanley Ginsberg.
This time with the adjustments suggested by my fellow TFL bakers (reduced proofing time and smoothing the top with a wet spatula).
I used a parchment paper lining which made removal from the pan easy and had the added benefit of a vastly softer crust.
Tasting Notes: this time the crumb was a little moister and has a delightful sour tang. As I mentioned above, the crust is much softer and thus less chewy with a roasted taste reminiscent of a dark coffee.
For those interested the recipe and process are included below.
Valais Rye Walliserbrot (Switzerland) from The Rye Baker by Stanley Ginsberg
The latest new bake is a Walliserbrot courtesy of The Rye Baker by Stanley Ginsberg. I had to scale this one for a single large pan. Note to self, always use parchment paper on the bottom of the pan for ease of extracting the loaf. Another improvement would be to bake it maybe 5 mins less, the internal temp got a little above the recommended 198 F, I think due to the heating efficiency of the pan. Overall I am pleased with the outcome.
Tasting notes:
The crumb has a nice firm, slightly grainy texture that I enjoy. In addition the crumb has slight sour/fruity taste. The crust has a toasty taste with notes of malt.
For those who are interested the recipe and process are included below.
