I try to apply the same basic techniques as in sorudough with rest/knead cycles (Dan Lepard, hand made loaf) , autolysis, slow fermentation etc.
Comments on my experience will are as always welcome!
- I use 25g Fresh yeast to 1 kg of flour (Half of suggested recipes) , and use ice cold water to slow down the process. Doing this I'm able to give my loaves 2-3 hours of bulk fermenting, and 1-2 hours of proofing, even longer if I put'em in the fridge. This is enough to get some aroma development I guess.
Does this make sense ? (to delay the process to get better aroma?)
- I finally found bread flour! (Hurray!) However, Italian bread flour costs about $3/kg. thats x3 "normal" flour, and about the same price as organic. How dows this compare to other countries? 1kg flour will give me about two laoves, making each loaf about $1,5. The economic motivation for baking for my family is starting to vanish...
- My lates creation was
600g wheat bread flour
300g sifted rye
100g wholemeal rye
I know some comercial bakers claim loaves to be "rye" as long as thet have 10% Rye Would you consider this a "Rye" bread? How about my recipe?
- Visiting a restaurant last weekend, We got very nice tasting slices of bread with the meal. The crumb had an interesting texture I want to duplicate.
It's a bit hard to explain, but I guess that If you put a slice on the table and poke your finger in it; A permanent dent is made, It wouldn't "bounce up". And yes, I tried this in the restaurant .-) The texture was not rustique, but very even, and light.
The first thing that came to my mind was weak flour, am I on the right track?
Edited by glennbech, 19 July 2006 - 12:16 AM.