Hi, This is The Making Of ...
Russian Rye
from Andrew Whitley's "Bread Matters.
Photos and timeline from refreshing the "production sourdough" to the finished bread are in this post (** Now with crumb shot **),
you can find notes about the formula here:
Production sourdough right after mix at 23.14 hours:
Production sourdough at Wednesday, 6.09 hours: Quite frothy, but smelling not yet right
The production sourdough at 11.58 hours, smelling and tasting fruity/sour, ready for mixing:
The paste, mixed, at 12.32 hours:
The paste shaped, in loaf tins at 12.36 hours:
After the bake, at 17.22 hours:
No oven spring - as I said, the proof was on the long side.
Crumb shot at Thursday, 06.07 hours:
- Juergen Krauss's Blog
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starter! :) Nice loaves, too - wish you would have cut one up & showed us the crumb!
These loaves need a lot of time after the bake!
Thank you,
Juergen
now I have a benchmark. Thanks so much for the detailed post. I guess it's fair to say that when it says frothy, it means frothy. Looking forward to the crumb shot as well. Nice bread. I hope you have creamcheese at the ready. -Varda
Thank you, varda.
I am thinking of smoked salmon or trout, with a dab of whipped cream and horseradish
Juergen
How could I have been thinking creamcheese when smoked salmon, whipped cream and horseradish are on tap. Sounds delicious. -Varda
Woe Juergen, this looks so great! Onto the baking list here!
thank you for sharing
Freerk
Thank you, freerk.
I am sure you'll enjoy.
Thank you for posting the pictures. They are of big help!
zdenka
you find them useful.
Juergen