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.
Since the demise of my KA mixer and indecision on a replacement. I thought I'd experiment with hand mixing.
This bake is the White-Wheat Blend (Ode to Bourdon) from Tartine - Book No. 3 by Chad Robertson with a couple of substitutions.
Tasting: The crumb has a slight sweetness due to the white wheat fermentation discussed in the book along with slight yogurt undertones. The crust has a resinous roasted coffeeish taste that after a few hours of rest is nice and crunchy. In terms of improvement, I think I would use a little less steam delivered via ice cubes in the cloche. All in all, not a bad bake for the first effort with this recipe.
Recipe and process are below for those interested.
My latest bake is the Pain Au Cidre from The Rye Baker by Stanley Ginsberg.
The bread dough that killed my KA6qt. ;-), it died at the 7 minute mark during the mix so...onward I went.
I really like this bread, The crumb has nice notes of apple from the cider, a nice mild rye bite with a mild yogurt undertone. The crust is thin with a nice chew and has a pleasant roasted/raisin taste.
All in all I like it and would bake it again.
Recipe and process are below for those that are interested.
This is Whole Rye and Whole Wheat from Bread - A Baker's Book of Techniques and Recipes by Jeffery Hamelman
I baked two loaves the other day of this delicious bread. I have to say that I'm quite happy with the way they turned out. The crumb is mildly dense and has a nice, light tangy flavor. The crust is crisp and has toasty/roasted flavors. This bread will definitely go into the rotation. Recipe and process are below for those interested.
This latest bake is Pane Con Pepperoncini, Olive, E Pomodoro from Living Bread by Daniel Leader.
I liked the overall consistency of the bread. It has a nice crust and the 00 flour has a nice creamy taste to it. My only modifications when making it next time would be 1) to increase the amount of red pepper flakes to maybe twice the amount, but then I have a real taste for spicy foods, 2) a little less hydration. Recipe and process are below for those interested.
Rosemary & Walnut Schiacciata From Living Bread by Daniel Leader
This is the 2nd time making this bread and it was a hit both times. It has a wonderful walnut taste and combined with the rosemary and olive oil it is delicious.
World Wide Bread Journey - Italian Bread - Pane Pomodoro from The Italian Baker
I made this bread yesterday and it was quite well received. I am happy with the taste, crust, score,and the rise. The crumb seems a little damp but that might just be the amount of olive oil.
Just sharing my 3rd bake with my new Challenger bread pan. Until recently I've been struggling with steaming in my oven but as you can see I think 'problem solved'!
I'm happy with the crust and flavor but I need to work on the rise - I'll be working with the starter feeding times.
