![PSR-crumb1](http://farm5.static.flickr.com/4028/4637416774_d2c72c5c8f.jpg)
Well, it was SUPPOSED to be "sunflower seed rye" but I had a complete brain dump at the store and bought PUMPKIN seeds. So... I made Pumpkin Seed Rye, and let me tell you it was a tasty mistake.
![pumpkin seeds](http://farm5.static.flickr.com/4023/4636796507_12ebeb13ba.jpg)
I'm (very, very slowly) baking my way through Peter Reinhart's award winning book, The Bread Baker's Apprentice, along with a number of other amateur bakers (I'm not sure how many are still with us, and a number of us have finished). Want to learn more about it? Check out the following links:
- Pinch My Salt BBA Challenge page—master resource for the challenge
- Buy the Book Bread Baker's Apprentice by Peter Reinhart
- List of Breads See what's coming up.
- Blogroll See who's baking. Great list of some amazing foodie (and not-necessarily-foodie) blogs.
- Flickr Group Photos, photos and more photos!
- Twitter Search for #BBAC to find challenge tweets.
First, let's talk about my sourdough starter. I no longer have it, and I'm not really sure how that happened. I went to look for it so I could give it a feeding... and it was gone. Completely disappeared from the fridge. The only explanation I can think of is that someone (*cough* Dwight *cough*) cleaned out the fridge one day and away it went. Que sera sera.
But before it went AWOL, my starter was a vigorous beast. It literally blew the top off its container, distending the lid completely before finally popping off. Obviously I should have put it in a larger container after that last feeding!
![starter blowout side](http://farm5.static.flickr.com/4055/4636792829_5ff6f8b0f5.jpg)
![starter blowout top](http://farm5.static.flickr.com/4036/4637404202_57e885b336.jpg)
After combining a portion of my starter (R.I.P.) with the rest of the ingredients, I added the seeds.
![PSR-seeds](http://farm5.static.flickr.com/4072/4637405142_31b1735515.jpg)
![PSR-dough with seeds](http://farm4.static.flickr.com/3084/4636795923_674194400d.jpg)
And popped it into a container to double.
![PSR-in bowl](http://farm5.static.flickr.com/4001/4637408542_c54e29bb84.jpg)
![PSR-Fermented](http://farm5.static.flickr.com/4030/4637409252_a1654a2e22.jpg)
(Vigorous starter in action – with some help from commercial yeast. This bread has both.)
Check out the gluten strands on this bread. So cool.
![PSR-gluten strands](http://farm4.static.flickr.com/3383/4637409840_7766339b83.jpg)
Next, I divided the dough into two equal portions...
![PSR-divided](http://farm5.static.flickr.com/4051/4636800191_01fe47910d.jpg)
...poked a hole in the center of each, and formed a ring. The shaping of this one is really fun.
![PSR-ring](http://farm5.static.flickr.com/4067/4636800705_169d462251.jpg)
Then you take a small dowel, or something similar (I used Wilton cake support dowels), and press it into one side of the ring.
![PSR-dowel](http://farm5.static.flickr.com/4030/4637411972_862af9ddde.jpg)
Repeat this process with each side, making sure to flour the surface a bit so the dowel doesn't stick.
![PSR-dowel-2](http://farm5.static.flickr.com/4009/4636802693_7651dc9f5a.jpg)
![PSR-shaped](http://farm4.static.flickr.com/3367/4637413696_cff271c45f.jpg)
I put both shaped rounds on a parchment lined baking sheet, covered them with plastic wrap, and let them proof until roughly double in size.
![PSR-proofed](http://farm5.static.flickr.com/4070/4637414414_e349a34bde.jpg)
Unfortunately they deflated a quite a bit when I transferred them to the peel. Bummer.
![PSR-on peel](http://farm4.static.flickr.com/3350/4636805141_90e67b1777.jpg)
But they baked up nicely, if a bit pale.
![PSR-baked](http://farm4.static.flickr.com/3394/4636806011_ed0222f298.jpg)
But the taste was fantastic. I thoroughly enjoyed this bread, with its chewy crust and flavorful crumb.
![PSR-crumb2](http://farm5.static.flickr.com/4049/4637417702_ffbfd0bf20_z.jpg)
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