I’m proud of myself – it’s only September 6th, and I have made all three September breads for the Mellow Bakers already. I’m kind of compensating for August where I made only 1 out of 3.
Sourdough Rye with Walnuts
Everything started with a disaster: I killed my starter while making the sourdough rye with walnuts. I fed the starter for 2 days, and then I mixed 2,5 tsp of it with 4,8 oz whole-rye flour and 4 oz water to get the sourdough called for in the recipe. I really should not have started baking that afternoon, because the night before had been horrible (my kids were up at 1:30 am and 4 am, and I couldn’t really go back to sleep), but anyway, I did start baking… And I didn’t notice anything. Only when I started shaping the loaf I was like: what’s that bowl over there? And I realized, that instead of mixing the sourdough with all the other ingredients I had mixed the remaining starter (which was quite a lot) with everything else. Oh well…. The result was very yummy, though. Not as heavy on the rye side as it is supposed to be, but indeed very delicious.
Soft Butter Rolls
This recipe was an absolute flop. My expectations were high because I really liked the BBA Soft Rolls and the Modern Baker Challenge Dinner Rolls. Putting everything together was really easy and I decided to make 12 knotted dinner rolls and 6 hamburger rolls. For the hamburger rolls you divide the dough into 2,25-ounce pieces, preshape rounds, let the rounds relax for about 5 minutes and then roll each piece into a disk about 3 1/2 inches in diameter. This was weird because the disks were really flat and I couldn’t imagine them puffing up enough to resemble hamburger rolls. And yes, I was right, instead of hamburger rolls I had ufo-like disks. The dinner rolls weren’t much better, either. Making the knots was not a problem at all, but for some reason they didn’t resemble knots anymore after the second rise. I just could have shaped balls… Flavorwise, the rolls were very disappointing: the crumb was dense and they were super dry. How did Hamelman come up with the name SOFT butter rolls? They were everything but soft!!! Definitely not a keeper recipe! Abby and her family didn’t like this recipe either.
Here comes a winner. This bread is absolutely delicious and sooo easy to prepare. I was a little sceptical because Ulrike from Küchenlatein didn’t like this bread and said it was a little bitter where the cheese poked out. Thus I decided to adapt the recipe a little bit: instead of using the Parmesan cheese half grated and half cubed, I grated the whole amount and added it to the dough. That was a good decision because my bread wasn’t bitter at all and my whole family extremely loved it. I baked one bread right away and retarded another one in the fridge. That one was as good as the first one.
So, what am I going to do the rest of the month? Maybe I give the sourdough rye with walnuts another try – this time with the correct ingredients. And I’m trying to build up a new starter. Wish me luck!