Same but different. Bread No. 51 for the MellowBakers.com Hamelman Challenge is a slight variation of the last bread I posted, the Pain au Levain. This time around, it includes both a liquid white sourdough starter and a stiff rye sourdough starter. Both were created from my normal 100% hydration white starter, PJ.
Is it worth keeping a liquid white sourdough starter and a whole wheat and a rye one, then maybe even stiff versions of each? Aside from the increased hassle of keeping the feeding schedule for a large number of different sourdough starters, there’s not really a great reason for the home weekend (or two) baker to go to all this trouble. I wrote to Jeffrey Hamelman about the issue of handling multiple starters recently and here’s what he said:
Thanks for writing and for asking your astute questions. Feel free to quote me on the answers.
I’ve maintained two starters for a number of years: a firm German-style rye culture (made the third week of August, 1980), and a liquid levain kept at 125% hydration (it’s about a dozen years old). We use the rye for all our rye breads, and the liquid is the base levain for all other breads. Continue reading “Pain au Levain with Mixed Sourdough Starters”
I’ve noted here and elsewhere that I will include recipes even when they go wrong so as not to give the impression that I am some expert (so not true) and never have a failed bread.
This would be one of those times when something goes wrong.
Oh, this is MellowBakers.com’ 19th bread from Hamelman’s book “Bread: A Baker’s Book of Techniques and Recipes“. For those who didn’t know, we’re a bunch of crazy breadheads who decided to do all 84 recipes in the book but in a casual, relaxed, dare I say “mellow” fashion. If you’re a bit bread crazy too, join us, jump in at any point and play along. Or just read up on our adventures, lots of talk, lots of photos and links to members’ great blogs too.
Now I’ve done this bread or at least a couple of recipes very close to this bread before and they came out very nicely. The very similar 40% Rye with Caraway based on the Back Home Bakery recipe, for example. This came out so nicely, I’m using photos of that bake as the main graphic for the site.
That looks like I know what I’m doing, doesn’t it?
This post is about rye bread. Not your grocery store Deli Light Rye but hefty, hearty, packed-with-flavour rye bread. The type that you slice really, really thin and it still can hold up to bold flavours like strong cheeses or spicy deli meats.
So having never made one of these really hefty ryes, it was a little bit of an experience making what looked more like paste than dough, the small amount of rising the bread did. This isn’t your mom’s normal white bread, oh no. At 80% rye, there’s little gluten to be seen here but a whole smacking load of sticky.
But don’t let any of this deter you from trying it, because aside from being just a tad “unusual” it really isn’t difficult. Just different.
Sometimes, things just don’t work the way they’re supposed to. So I’ll just say right out of the gate I’ll be redoing this one because something went quite wrong here.
Wanna see? This is the “short version”, there are lots more photos that, had this worked out, would be in here too, like the usual Mis. I’ll just jump right in then. Come along and see if you can spot where it went wrong.
So I make the rye sourdough. Nothing tricky here: mix and let sit for 14-16 hours, I went with 16. Next morning, it has expanded nicely.
Here we are at bread No. 34 in The Bread Baker’s Apprentice, Sourdough Pumpernickel. The header image is the same as the prevous entry since it features both the lighter New York Deli and the Pumpernickel breads. These are what we should be hoping to see once we’re done baking.
This was a pretty simple bread, all in all, nothing terribly tricky or fancy to do, the most unusual thing here is the use of cocoa powder to boost the dark colour of the bread. Otherwise, there’s nothing in the process we haven’t already done many times. So let’s have a go at this 10th-to-last recipe in this BBA Challenge.