Randy has really been improving his bread making skills! This is rye starter (rye flour, water).
He purchased some floured proving baskets or bannetons. They are made out of cane and came from the Netherlands. The bread goes in these baskets right before baking.
This is the recipe he has been perfecting. It came from weekend bakery.com. It's a website he really enjoys. The recipe takes 4 days from start to finish. It's a sourdough recipe with whole wheat, spelt and bread flour (no yeast added). It spends a lot of time in the refrigerator!
Here he is scoring the bread before baking.
The bannetons give the bread such a nice, "professional" shape.
Two loafs ready for the oven.
The finished product!
This is his newest book. He said if he had read this book first, he never would have baked another loaf of bread……very technical. He read about the techniques for scoring before making the loaves above.
No comments:
Post a Comment