Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Cooking & Baking

Major Nikon

(36,827 posts) Thu Mar 21, 2013, 05:28 PM Mar 2013

More bread porn

I made two loaves today of French Country Blonde. It's a 100% levain leavened bread that's mostly white flour with a bit of rye and whole wheat thrown in. It was batch fermented for 15 hours at room temperature (which is a bit on the cool side). The loaves were divided, shaped, and proofed for about 4 1/2 hours.

3 replies

= new reply since forum marked as read

Highlight:

More bread porn (Original Post) Major Nikon Mar 2013 OP

WOW! Looks like I'll have to visit Marvelous Market soon! elleng Mar 2013 #1

I've already started on tomorrow's loaves Major Nikon Mar 2013 #2

Mini olive boule from Marvelous Market today, elleng Mar 2013 #3

elleng

(131,051 posts)

1. WOW! Looks like I'll have to visit Marvelous Market soon!

Reply to Major Nikon (Original post)

Thu Mar 21, 2013, 05:49 PM

Mar 2013

Major Nikon

(36,827 posts)

2. I've already started on tomorrow's loaves

Reply to elleng (Reply #1)

Thu Mar 21, 2013, 06:04 PM

Mar 2013

They are an adaptation from the same recipe used for today's loaves. I just upped the amount of rye flour to 275g of the total 1000g of flour. Rye is a very sticky flour to work with and even at this level the dough is quite sticky.

elleng

(131,051 posts)

3. Mini olive boule from Marvelous Market today,

Reply to Major Nikon (Reply #2)

Sat Mar 23, 2013, 07:34 PM

Mar 2013

thanks to you!

Reply to this discussion