Thread: Who bakes bread?

Originally Posted by nessmuck

20% dark rye on the left….20% Einkorn on the right

Do you find the Rye makes things sticky and hard to work with?

Einkorn has nice holes

Originally Posted by thebigspendur

Do you find the Rye makes things sticky and hard to work with?

I do the fold method….and use 70 % hydration with rye…but I only use 20% of the 800 gram loaf…so 160 grams of rye. When I dump it on the counter…I just use a scraper in a half circle motion to make it into a round ball…I never touch the dough…when shaping it.

Just out of the oven …they spent 22 hours in the fridge ( in the baskets ) . Einkorn and Bread flour combo…the one on the left has 5% rye . Just experimenting…

Originally Posted by nessmuck

Just out of the oven …they spent 22 hours in the fridge ( in the baskets ) . Einkorn and Bread flour combo…the one on the left has 5% rye . Just experimenting…

Do you find the retarded rise actually translates to better tasting bread?

Originally Posted by thebigspendur

Do you find the retarded rise actually translates to better tasting bread?

Yes ! Tonight I think I found what I was looking for . With that 22 hour soak…the bread had that sour,tangy,taste to it . 16 hours wasn’t enough time. Plus I reduced the amount of starter I use. For an 800 gram loaf…I had 240 grams of Einkorn and 560 King Arthur Bread flour and 560 grams of water…AND ONLY 100 grams of Starter. I’ve been using 200g of starter. I read somewhere …using less starter ,will make a more sour bread. Seems to work…and 19 grams of sea salt

It looks good enough ..to motor boat !

It’s awesome how everything slows down in the fridge with sourdough huh?
And still got terrific oven sprung out if it!
Nice loaves.

Le Pain du Soleil: 100% hydration leaven, cornmeal soaker, dough: bread flour, rye, high extraction flour, toasted sunflower seeds, black sesame seeds.

It's not just sourdough that benefits from retarded rising. The longer you give to rise and the less yeast you use the longer you have for the yeast to develop which improves everything including handling. I use that technique for making artisan breads and bagels.

Too much yeast can you a yeast taste which isn't good.