Tuesday, April 12, 2011







40% Rye Hazelnut Fruit Load

A friend asked me for some sourdough starter recently but I was unable to give him then because I had thrown out my existing culture. I promised to give him some as soon as I have started a new culture.

To test this new culture, I decided to bake some rye fruit and nut bread. I had only some Pilsbury Maida and the remaining organic rye flour. The formula was based loosely on Hamelman's 40% rye sourdough formula.

The loaves turned out a little flat as I included a little more water than the formula called for. Their lack of beauty was compensated by the robust flavor.

I can't wait for the morning to slice it and see how the crumb turn out. Just thinking of the bread with Sarabeth's Blood Orange jam and butter has already got me drooling.

3 comments:

gin said...

Hi Tom,

Hope I can do bread like you...!

I got your link from "the fresh loaf".
I had just hopped on board TFL, and am a newbie in bread making.

Am desperately trying to get my starter going..
hope I can get so some help from you, since you had successfully created a starter in Singapore climate!

My starter, (50-50) whole wheat & bread flour, is on 100% hydration. Started 8 days ago and no rise is noted yet.

Hope to hear from you soon!!

Thank you!!

Gt

Anonymous said...

Hi Tom,

Hope I can do bread like you...!

I got your link from "the fresh loaf".
I had just hopped on board TFL, and am a newbie in bread making.

Am desperately trying to get my starter going..
hope I can get so some help from you, since you had successfully created a starter in Singapore climate!

My starter, (50-50) whole wheat & bread flour, is on 100% hydration. Started 8 days ago and no rise is noted yet.

Hope to hear from you soon!!

Thank you!!

Gt

tomsbread said...

Hi Gin,

Please contact me thru email as the process for starting a culture may be lengthy.

Thomas