Artisan Bread Making »
InstructionsThis is not that different than making 2 French bread boules as in the class. I make the dough wet and the primary fermentation is 12 hours then overnight refrigeration; next day divide, stretch and fold into boules, about two hours of proof in bannetons (optional). Then onto the pizza stones! You could use a small amount of instant yeast as in a Poolish instead of the sourdough starter.
Category: Food & Cooking
Type of item: Food
White bread flour and dark rye (500g/300g), 1T salt, lump of sourdough starter, water (600g); 2T each cocoa powder, vegetable oil and sugar, with oat bran for decoration. Caraway to taste (up to 2T).
What was your inspiration?
I love rye breads, and have been fooling around with different degrees of wetness, fermentation time, cocoa / mollasses.
What are you most proud of?
Keeping my starter alive for 3 years.
What advice would you give someone starting this project?
Get good at making ordinary French bread, then try substituting some white whole wheat (amazing stuff, King Arthur), or whole wheat; when you feel ready to try rye use one of Peter's recipes.