I have some pretty ambitious baking plans for this week. I’m adding a couple new breads while keeping must of the ones people are familiar with. I’m not sure how I’m going to transport it all since I’m pretty much maxed out on what I can cram in the car. It’s one of the frustrating aspects of only being able to bake once a week. There is a limit to the number of different things we can bake.
As I mentioned last week, I’m bringing back the Olive Levain, but this time with Kalamata olives. So I’ll probably rename it “Kalamata Levain” to highlight the difference.
The other “new” one is a 100% rye bread — no wheat flour at all. I started making last summer, at the request of a customer with wheat issues and baked just a couple small loaves every week. I never advertised put a sign up for them, but the first two people to ask for them got them. It was good practice for me since it’s a very difficult dough to work with.
This bread uses consists of whole rye flour, water, salt and yeast and then I add some toasted sunflower seeds to the mix. A lot of the rye flour is prefermented in a sourdough which brings out a lot of creamy rye flavor. It is also quite dense, so I will be selling it by the half loaf.
One other thing: Rye breads take a while to settle before they are ready to eat. The “Mild Rye” I have been baking has only 50% rye flour so it is fine by the time I get to the market. A 100% rye requires at least 24 hours after coming out of the oven to set. I am baking the 100% rye Friday night, so it will not really be ready to eat until Sunday morning.
See you at the market,
Baking list for 26 July:
3 Seed Sourdough
Chocolate Chip Cookies
Toasted Oatmeal Cookies