I've made a ton of bread at school: rye baguettes (the photo on the bottom of this post), dreikornbrot (the first photo. It has flax, rye chops, sesame and oats), a rosemary levain bread (which looked more like a roasted potato than a loaf of bread but was amazingly tasty and moist) miche, sunflower and rye bread, plenty of baguettes (ranging from straight dough to many preferment's), pumpernickel bread (takes 24 hours in the oven in order to get the color and taste that pumper has! AND it's basically all rye chops [cracked rye soaked with water]) and many more fabulously grainy breads.
Tuesday, November 17, 2009
Oh beautiful grainy, hearty breads I seriously like you. I think it's something that I have learned the more I make breads, the more I like some substance to them. For me, this means grains. Some serious grains at that. Lately I've been 'oohing' and 'ahhing' over rye. Not rye the flour so much as cracked rye. It has this lovely nutty flavor and a beautiful soft/chewy texture that I adore.
- ▼ 2009 (74)
- ► 2008 (90)