Aargh. I baked this multigrain sourdough in a covered pot in a pre-heated oven. Never considered slashing because the dough was so soft. I haven't cut into it because it was intended to go to a dinner party tomorrow. I may take it anyway because, you know, they're friends.
Hello, I am new to all of this. Years ago, I did teach myself how to make basic bread from a recipe. But since then I have grown in the health world and become a food snob. I now want to grind grains and make bread this way. Once I get this down, then I would like to move on to sourdough starters. But first this. I have a KA mill grain and have never used it yet. Still in it's box new. I went to go buy some wheat, rye, and spelt grains the other day at a coop health store and found that there were several options, that I was unaware of. The book, for ordering, would say wheat and then the weight and price, and I take it, that it meant kernals, but am not sure. I could not ask the clerks there because they don't know anything other than stocking and cashiering. The other option was berries. I thought the kernals and berries were basically the same thing, but obviously not. I have been told that I can use both in my mill. But I do need to understand the difference and how it will affect my end result. Can anyone help me with this? I appreciate your imput.
After seeing so many lovely rye loaves here, I wanted one for dinner. Since I didn't have time (or enough yeast) for a yeast bread, I decided to try and find a quick bread recipe online. This was a bit sweet for my taste, but I might make it again with less honey. With the sweetness, I quite enjoyed it for breakfast the next morning. I'm also going to order the deli rye flavor enhancer from King Arthur for future loaves - whether yeasted or quick.
CARAWAY RYE QUICK BREAD
2 teaspoons caraway seeds
1/2 cup all-purpose flour (I used all WW pastry flour ~kip)
1/2 cup whole wheat pastry flour (or use all-purpose flour)
1 cup rye flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
2 eggs
1/4 cup honey
3/4 cup buttermilk (plus 2 tablespoons to account for extra WW flour ~kip)
Preheat oven to 350 degrees. Grease an 8-inch round cake pan.
Toast the caraway seeds in a small dry skillet over medium-high heat for 2 or 3 minutes, or until fragrant. Transfer to a small plate to cool; set aside. (I ground these in a spice grinder before adding to the flour mix. ~kip)
Combine the flours with the baking powder, baking soda, toasted caraway seeds and salt in a medium mixing bowl.
In a separate bowl, whisk together the melted butter, eggs, honey and buttermilk. Stir liquid ingredients into flour mixture until just blended. Do not overmix; the batter will be lumpy. Pour into prepared pan.
Bake 40-45 minutes until top springs back when touched lightly. Cool slightly in the pan, cut into wedges and serve warm, if desired.
This bread is especially good warm. To reheat later, wrap a wedge loosely in a paper towel and microwave on half heat for 20-30 seconds.
http://www.apinchof.com/caraway1035.html
Hello everyone. I am new here, hope this is ok for a topic. I have not seen this addressed on the pages I have looked at.
I have been baking bread for a while, but am branching out into sourdough.
I have started my first sourdough starter (not from scratch...tried that before and I think we have too much mold in our house for it).
Anyway, got the sourdough starter going, made some bread. Tasted fine, but both the round loaf and the loaf in the loaf pan had one HUGE bubble under the crust the entire length and breadth of each loaf..... I could have hidden a chihuahua in there lol. The crust was obviously fairly strong, but I was puzzled by the one HUGE bubble. Any ideas?
If anyone is interested, my sourdough is actually a commercial starter that they sell up here (for tourists lol). BUT I have been pleased so far. After the "secret compartment bread", I made another loaf using some of the tips I found here for increasing the sour of the sourdough....the resulting loaf was VERY good, VERY tender, nicely crisp crust. It almost had a sour taste--you could tell that it wanted to be a "real" sourdough, but just couldn't quite make it. However, the more it cooled, the more tang it had.
I am eager to do more, now that I can see that the code CAN be cracked :). Thank you for your time and for this forum--it really helps!
does anyone keep a seperate rye starter for baking or do you just use a regular white starter for making your rye bread? i'm reluctant to keep 2 separate starters to feed full time. is it possible to convert a portion of my white starter to a rye starter a few days before baking and use that as a substitute? the bread recipes i'm concerned about that call for a mature rye starter are in the Hamelman bread book under the 3 stage ryes. any advice from folks that are familiar and baked the 3 stage ryes would be welcome.
david
I have been enjoying Dan Lepard's "the art of handmade bread" both for the recipes and because it is a good "read". Have any of you tried his method of using a small amount of oil on the counter, kneading for 10 seconds and leaving it to rest for 10 minutes, and repeating with longer rest intervals? It sounds interesting but I wonder about adding oil. I am trying to get away from using extra flour because my only piece of counter suitable for bread making is over the dishwasher and inevitably I forget to cover the door with a tea towel and get flour in the nooks and crannies. I like the stretch and fold method, also the French fold, but I am tempted to try DL's way. Didn't have time to bake this weekend so I am digging some of my old, not so great loaves out of the freezer - no way will I buy bread! A.
I baked a loaf of Struan, following Peter Reinhart's recipe and I have to agree with what he said in his book Brother Juniper's Bread Book, "Struan became the mainstay of our bakery, and I still think it is the most beautiful and delicious bread I have ever made or tasted."
This multigrain bread is simply delightful, from the first to the last bite!
Noy
PS: There's a 2nd loaf that's almost proofed and ready for baking in the next few minutes! Gotta go!
I bought a roll of Wilton parchment paper. The packaging says the temperature limit is 400 degrees.
Some of the recipes I want to use it with call for temps up to 500 degrees. Can the parchment paper still be used? What can the adverse consequences be?
Colin
I finally made Thom Leonard's French Country bread. Great flavor, crumb was OK..I had a ? about how to shape a "tight boule, without deflating", but I'll work that out. My problem is that whenever I bake 2 loaves I don't have the room to fit them both on the stone at the same time. The first one has a great crust, spring and color. The 2nd one looks anemic. I reheat the oven to 500, refill my pan of water with 1/4" of hot water, the vent has steam pouring out and voila..blah. I'm just wondering what the difference is..the stone has been in the oven for the preheat and bake of the 1st loaf, I bring the temp back up , re-establish the steam..any ideas? This happens any time I bake 2 loaves one at a time.
