Sunriser Rye

Baked these two loafs a few weeks back but have been too busy with work to post. I picked up another job as a assistant baker for Bread and Butter farm. Im excited to be learning a much as possible about every bit of rye information I can get. The owner and head baker, Adam has completely shifted to rye and spelt which is amazing. I myself am on the slow shift of having a 100% rye sourdough starter. I would really love to grow my own rye around vermont and brew beer and bake bread with it. Maybe some whiskey as well haha.

These loafs were 60% Rye, 100% Hydration 1/2rye - 1/2wheat starter, 40% spelt, and about 20g of roasted sunflower seeds. Added 85F water to ingredients, giving me a final mixed dough of 83F. Mixed for thirty minutes and bulk rest for 5hrs. Baked at 475F for 25 min with steam in the beginning.  It was a tasty loaf and it didnt last for long. I had to go to work after baking them so I didnt get to take a picture of the beautiful crumb. 

BourbonBeerBread.

Used Smuttynose Zinneke Belgian Stout for 50% of the hydration in this 100% whole wheat sour loaf.  Wanted to use Allagash Courieux, but at $19 a bottle, the $6 Smutty took its place. Toasted walnuts and fresh apple chunks for a little extra.  Dense and sour!  Not such a great idea with the fresh fruit, made great toast though.

Melvin.

Throughout the recent weeks, I've encountered days where I have more sourdough than I know what to do with.  I'm trying not to be so wasteful.  I've been keeping a container of "throw away" in the fridge.  Sourdough waffles, pancakes, pizza dough, and even sour beer have been made!  Just cracked a sour beer actually and one of my roommates explained it as tasting like vomit, which in turn has ruined my potential for enjoying drinking it anymore.  For creation of more bread projects though I decided to spawn a whole wheat version of Penelope.  Alen had brought me some really great organic Vermont whole wheat flour when he visited and so using a spent raw honey jar, Melvin was brought to life.  His eating schedule is about every 12 hours when he's out of the fridge, whereas Penelope is 24 hours.  30% starter is kept for feedings of equal parts water and flour.  Heres my first 100% whole wheat loaf!

Penelope.

Penelope, a still young sourdough starter born from raisin water, honey, malt, organic maine whole wheat flour, and king arthur organic bread flour leavens this 

San Francisco style boule.  King Arthur traditional all purpose flour, kosher salt, and a pinch of raw sugar used in this 48 hour build, 6 hour bulk ferment with 3 folds. Baked on stone in a 450 oven at 45 minutes.  Great bake Chris and Alen!  Thanks for the inspiring companionship!

Vegetarian Breakfast Pizza

Vegetarian Breakfast Pizza

When you want something more savory for breakfast. Something you can run out the door with in one hand, if you need to. Something to excite the taste buds and the eyes. Breakfast Pizza is where it's at.

A simple pizza dough recipe was made from 350 grams of 100% humidity starter, then added whole wheat flour until it could be kneaded by hand comfortably. Salt, rest. While heating the pizza stone, I fried up some tempeh with salt, pepper, garlic, and a little bit of butter. Sliced vine ripened tomatoes take the place of sauce here. Par-bake dough for 5 minutes at 450. Add tomatoes, some chopped garlic, and crack three eggs onto pizza. Bake for 8 minutes. Add fried tempeh, Vermont cheddar cheese, salt, and pepper to taste. Bake for 5 more minutes, or until desired yolk consistency. Enjoy.

Country Baguette

Country Baguette

These winter mornings in North Eastern Vermont can be harsh and bitter cold, but the smell of a country bread coming off of the pizza stone in the kitchen can warm the toes that normally curl on the frozen hardwood floor.

Leaven: 

50% Unbleached All Purpose King Arthur Flour
50% Butterworks Whole Wheat Bread Flour
60% Water
5% Sourdough Starter at 100% humidity
combined, but not mixed, sat for 15 hours.

Dough:

50% Unbleached All Purpose King Arthur Flour
50% Butterworks Whole Wheat Bread Flour
68% Water
5% Sourdough Starter at 100% humidity

Combined, mixed by hand for 25 minutes.
Rest, salt, repeat.

Shaped, then Baked at 450 for 32 minutes.

A very fun and easy hand mixed dough with fabulous results.

I made 2 baguettes, and it took about 10 minutes for my housemates to finish them off. I like to think that success is when it takes less time for your friends to eat your bread then it does your yeast to eat at the dough.






Thanks go to my dear friend Toussaint for being a wonderful model and muse.

Rye Boule

Rye Boule

At the request of a local bookshop owner, a large, dark, 100% rye loaf. The 100% humidity Rye starter took 4 days to make; feeding 48 hours after starting, then 24, then 12, and mature culture 12 hours after that. The Levain was 675 grams of rye flour, 100% humidity, with a few tablespoons of starter and let sit for 15 hours. In the morning, 235 grams of rye flour, 80 grams water, and a few large pinches of salt was added. Hand mixed for 20 minutes, then rested in a round brotform for about an hour, before being baked for 1.5 hours.

Rich Rye scent filled my kitchen, a good rise lifted the air pockets in the loaf, and the cats in my house all tried to eat this bread before it was delivered.

This was my first experiment with 100% rye flour, and I must say it was rather difficult to work with by hand, but I'm not sure an electric mixer would make it more enjoyable.