Whole grain wheat and rye sourdough

Drop in for tips and discussions about bread baking or do you have a bread baking question? Your in the right place!

Moderator: Galley_Wench

MistyNix
Posts: 14
Joined: Fri Jan 23, 2015 8:28 pm

Re: Whole grain wheat and rye sourdough

Post by MistyNix » Sat Jan 24, 2015 11:28 am

Galley_Wench wrote:
Red Apple Guy wrote:
MistyNix wrote:That`s a great loaf of bread I wish I could bake good bread mine always come out tasting yeasty and have the texture of a brick :o :oops: :( :lol:
Misty,it's not hard and this is a good place to learn. Galley is a good one to teach you the ropes.
Red
You've come to the right place Misty . . . as you can see by Red's photo, there's some talent here! Has it been awhile since you tried to bake bread? Have you tried the no-knead or better yet, the new stretch and pull method? It's my favorite . . . fun to see how it transforms water, yeast and flour with so little effort! Here's a link to the forum on the stretch and pull method! http://www.recipezazz.com/forum/viewtop ... f=7&t=5730
Thank you for that link I'll check it out later :D

I've tryed lots of recipes they look so perfect on the photo but when I make them they don't look as good and most are flops for me :(

Dissie
Posts: 9065
Joined: Thu Oct 13, 2011 12:15 pm

Re: Whole grain wheat and rye sourdough

Post by Dissie » Fri Feb 06, 2015 12:32 am

I honestly think bread making is a learned thing. It certainly has a learning curve. I have made some great loaves and some not so great. I also think it takes patience. I do have a Automatic Bread Maker, and have done easy loaves in the machine that turn out good. I would love to be able to make loaves as good as this pic though! Awesome!

Galley_Wench
Posts: 736
Joined: Mon Sep 12, 2011 9:55 am

Re: Whole grain wheat and rye sourdough

Post by Galley_Wench » Sun Feb 08, 2015 5:08 pm

I encourage any of you who feel intimidated by bread baking to try Peter Reinhart's method . . . it's so simple! The dough is not kneaded, it's stretched and pulled, then put in the refrigerator for up to four days. You can bake a small loaf each day or two large loaves all at once. It NEVER fails, and is SOOOOO good!

http://www.recipezazz.com/recipe/rustic ... ation-3737

When I say stretch and pull, this is the method!
http://www.recipezazz.com/forum/viewtop ... f=7&t=5730

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