This is my 100th post. Yes, I can’t believe I have written so many posts already. In celebration of this occasion – here’s my first GIVEAWAY. One lucky winner will receive a German specialty – 3 bars of Milka chocolate which equals almost 11 oz of yummy chocolate. There are different flavors the winner can pick from. To enter the giveaway, just leave a comment below. The winner will be selected from a random drawing. The giveaway closes on Friday, April 30, 12 pm EST. The winner will be announced on May 1st. Btw, this giveaway is NOT limited to a certain country – everybody is welcome to participate!
Now on to my post. My third bread for the Mellow Bakers this month –Rustic Bread . You can find the recipe on page 115 in Hamelman’s book “Bread” – this is the book the Mellow Bakers strive to bake their way through at a relaxed pace.
This bread is made with a pre-ferment that rests for about 12-16 hours. Then bread flour, whole-rye flour, whole-wheat flour, water, salt, yeast and pre-ferment are mixed and kneaded. Fermentation for 2 1/2 hours wherein you fold it after 50 minutes and again 50 minutes later. That was kind of tricky because I had to pick up the kids from daycare, but everything worked out fine. Then the dough is preshaped into a round, and this time (after I’ve had so much trouble shaping the Light Rye Bread) I actually understood Hamelman’s instructions on preshaping and shaping! It took me a while, though, to figure out the drawings. I placed the shaped oval into a well-floured banneton (brotform), covered it with plastic and let it ferment for another 1 1/2 hours. When I inverted the risen loaf on the peel it started to spread pretty much, so I slashed it really quick and into the oven it went. Steaming, baking – finish. The loaf spread even more, so I was a little concerned. I guess, there was too much water in the dough. But the taste was amazing. We REALLY loved this bread. And I was surprised at the open crumb – there were many big holes, whereas others that baked this bread had a pretty tight crumb. But there were others with an open crumb, too. I’ll be definitely making this bread again! Maybe I add a little less water to see if it spreads less then…
Ok, so if you want to win some yummy Milka chocolate, don’t forget to leave a comment.