Big Bake

IMG_6919In preparation for the Backyard Barter Fair I baked double my regular quantity of bread:

  • 4 1-pound loaves of 50% whole grain rosemary bread
  • 2 2-pound loaves of 100% whole grain sourdough
  • 4 pounds of 100% rye pumpernickel

IMG_6927I’ve developed a pretty good feel for our wood-fired oven by now. I really like the red-gold color on those rosemary loaves, with just a touch of char on the slashed crust.

 

 

 

Rosemary Sourdough BreadIMG_6565

  • Levain: 200g whole grain kamut, 200ml water, 1 tbsp ripe starter. Ferment 8 hours or overnight
  • Mix up levain, 500g whole grain kamut, 700g unbleached bread flour, 28g salt, 1tsp sugar, 2 tbsp chopped fresh rosemary, water as necessary
  • Knead to a medium gluten development
  • First rise for about 2h
  • Fold
  • Second rise about 2-4h
  • Portion and let rest for 15 minutes
  • Shape and proof for about 45 minutes
  • Bake in a hot oven

IMG_6924

YeastSpotting submission #3

About these ads
This entry was posted in Bread, Food and Cooking. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s