Thank you!
I am a big fan of this book:
Daniel T. DiMuzio Bread Baking: An Artisan’s Perspective
Have made several recipes from it (ciabatta, baguettes, danishes) and they always turn out just the way one would expect.
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Oh cool! I have not heard of that one. I haven’t bought a bread book in a few years (last one was Tartine No.3).
May have to check it out.
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I am impressed by your devotion to einkorn! those are some nice looking loaves.
I just can’t deal with more than a couple percent einkorn …it’s SO soft that it feels more like cake batter than bread dough. I guess I am hooked on the texture of higher-gluten flours. But if you are not fixated on that, einkorn certainly has a good flavor and as you said is a nice ancient grain.
Resurrecting this thread. I’ve been experimenting with rye sourdough for the past couple of months. It’s a learning process but I think I’m figuring it out.
Borodinsky - a Russian recipe heavy on dark rye flour and coriander. It was delicious but a little stodgy.
Deli-style rye. Mostly bread flour with about 20% rye and heavy on caraway seeds. Much more airy. Keeps well for up to 2 weeks.
Raisin and walnut sourdough. The only rye in there is what was in the sourdough starter (less than 10%). It tasted like a dessert despite having no added sugar. I’ll probably make it again and substitute olives and pistachios for raisins and walnuts.
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Awesome! If you don’t mine sharing some recipes I’d be interested in trying some. I have been doing the same. I found about 35 lbs of rye berries at the Amish store and bought “The Rye Baker” which is an excellent book.
I’ve mainly done some heavy seeded breads like Rugbrød.
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Sourdough?
I’ve found whole grain rye very tricky. Plus, as Chad Robertson alluded to in Tartine #3, it doesn’t digest well for me. So, I never use it.
This isn’t going to win any beauty contests. I’m experimenting with sourdough discard loaves. I’ve been saving up for about a month. I’m excited to see how it tastes once it cools.
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Mine? Yes, always sourdough. The one on the top was all bread flour, experimenting with higher hydration looking for an open crumb. The bottom one was more like my earlier loaves with a tighter, more uniform crumb, included some freshly “ground” (in a blender) hard red winter wheat.
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GREAT TOPIC!
I’m always late to the party! Mark has been helping me with a post in the fruit in the kitchen topic. I do need to choose a dutch oven cast iron. These neighbors are close by a few miles over in Vashti, the other son’s milling and bakery is in Cal.
Posted to find a good book or two. I have listened to Peter Reinhart on the local radio shows a bunch as he is down at the cooking school in Charlotte.
I learned most of what I know from Reinhart (in book form)
The flour here is very complicated. There are 5 kinds of white flour alone. The first cake I baked was. Like a brick! Wrong flour.
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These are for a 13 x 4 x 4 loaf pan and a 5 qt Kitchenaid mixer. Both recipes are from Daniel DiMuzio’s book “Bread Baking - An Artisan’s Perspective”
Deli-style rye
Rye sour
- Medium rye flour: 180 g
- Water: 144 g
- Ripe sourdough starter: 9 g (not used in final dough; I use way more starter culture, close to 100 g, then subtract it from the rye sour when adding it to the mixer)
- Subtotal: 324 g
Dough
- High gluten bread flour: 520 g
- Medium rye flour: 200 g
- Water: 468 g
- Salt: 18 g
- Instant yeast: 5 g (can skip)
- Rye sour from above: 324 g
- Caraway seeds: 18 g
- Total: 1553 g
Double raisin bread with toasted walnuts
Liquid levain
- Bread flour: 133 g
- Water: 133 g
- Ripe levaine: 67 g (not used in final dough)
- Subtotal: 266 g
(I used 266 g of rye sourdough starter from the first recipe instead of this just because I didn’t want to have several sourdough cultures going - we can only eat so much bread. It worked well - very subtle acidity of the rye.)
Dough
- Bread flour: 467 g
- Whole wheat flour: 67 g
- Water: 347 g
- Salt: 13 g
- Dark raisins: 167 g
- Golden raisins: 167 g
- Toasted walnut pieces: 167 g
- Liquid levain from above: 266 g
- Total: 1661 g
Walnuts and raisins are added at the end of the mixing process when the dough is developed.
For both recipes, bulk fermentation takes about 3 hours, depending on the temperature. After that, place the dough in the loaf pan and proof for another hour to 90 minutes, until it rises above the rim.
Baking (conventional oven):
- 450’F for the first 10 minutes with some ice cubes thrown in the oven
- Vent the oven and reduce to 425, bake for additional 30-35 minutes.
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Thanks a lot! My wife keeps telling me my bread smells like a feed mill, maybe I can change her mind 
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The Library Ladies have a Reinhart book coming. I love the way a feed mill smells, used to have a dog food mill in east Taylorsville. I think they made it into a B&B.
The Reinhart book came to the library today. Thank you for the suggestion. This one is The Bread Baker’s Apprentice.
What is your opinion/experience with New Big Dwarf tomatoes? Growing/eating, etc.
