Yesterday morning I began preparations for today's baking. I made both
a rye and a white AP flour pre-ferment, each from one of my active
sourdough starters (I am up to 7 of them now).

Last evening I mixed the doughs based on each pre-ferment. I prepped
for Jewish style rye bread and also made an enriched, brioche-type
sweet dough for two purposes - pecan sticky buns and a cinnamon raisin
pecan loaf.

I'm getting more confident working without recipes and though I have
been doing this for quite awhile with lean dough breads, I am now
branching out in attempts to work without recipes in more complicated
doughs and breads. One of the reasons that I pursue this is so I
familiarize myself even more with various types of flours and other
ingredients so I can pretty much bake with whatever I have on hand. It
is also a lot of fun for me - more so than just following a recipe.

The photos of some of the weekend's efforts are here. I took the photo
of the rye bread a tad too soon and you can actually see some of the
cornstarch glaze basting evident on the loaf. Nevertheless, I am quite
happy with the results of it all.

http://www.flickr.com/photos/25648800@N04/

Boron

Boron Elgar wrote:

> Yesterday morning I began preparations for today's baking. I made both
> a rye and a white AP flour pre-ferment, each from one of my active
> sourdough starters (I am up to 7 of them now).
>
> Last evening I mixed the doughs based on each pre-ferment. I prepped
> for Jewish style rye bread and also made an enriched, brioche-type
> sweet dough for two purposes - pecan sticky buns and a cinnamon raisin
> pecan loaf.
>
> I'm getting more confident working without recipes and though I have
> been doing this for quite awhile with lean dough breads, I am now
> branching out in attempts to work without recipes in more complicated
> doughs and breads. One of the reasons that I pursue this is so I
> familiarize myself even more with various types of flours and other
> ingredients so I can pretty much bake with whatever I have on hand. It
> is also a lot of fun for me - more so than just following a recipe.
>
> The photos of some of the weekend's efforts are here. I took the photo
> of the rye bread a tad too soon and you can actually see some of the
> cornstarch glaze basting evident on the loaf. Nevertheless, I am quite
> happy with the results of it all.
>
> http://www.flickr.com/photos/25648800@N04/


Wow, loverly pics, Boron. Thanks for sharing...

The next Five Minute Artisan Bread I'll be tackling is rye, so your results
are an inspiration...

My goal is also to eventually work without having to use recipes, which I'm
already doing with the basic loaves I make...I've got some beer bread dough
in the fridge as we speak.

:-)


--
Best
Greg

On Sun 22 Jun 2008 03:51:35p, Boron Elgar told us...

> Yesterday morning I began preparations for today's baking. I made both
> a rye and a white AP flour pre-ferment, each from one of my active
> sourdough starters (I am up to 7 of them now).
>
> Last evening I mixed the doughs based on each pre-ferment. I prepped
> for Jewish style rye bread and also made an enriched, brioche-type
> sweet dough for two purposes - pecan sticky buns and a cinnamon raisin
> pecan loaf.
>
> I'm getting more confident working without recipes and though I have
> been doing this for quite awhile with lean dough breads, I am now
> branching out in attempts to work without recipes in more complicated
> doughs and breads. One of the reasons that I pursue this is so I
> familiarize myself even more with various types of flours and other
> ingredients so I can pretty much bake with whatever I have on hand. It
> is also a lot of fun for me - more so than just following a recipe.
>
> The photos of some of the weekend's efforts are here. I took the photo
> of the rye bread a tad too soon and you can actually see some of the
> cornstarch glaze basting evident on the loaf. Nevertheless, I am quite
> happy with the results of it all.
>
> http://www.flickr.com/photos/25648800@N04/
>
> Boron
>

Those are absolutely wonderful and look delicious! You are certainly
becoming a real pro, Boron.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/23(XXIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Built for comfort, not speed....
-------------------------------------------

Beautiful looking stuff- especially the rye.

On Mon, 23 Jun 2008 13:53:59 -0500, "Gregory Morrow"
> wrote:

>My goal is also to eventually work without having to use recipes, which I'm
>already doing with the basic loaves I make...I've got some beer bread dough
>in the fridge as we speak.

I've been making bread for about 12 years and I still use recipes. I
add a big gob of whole grain mustard to my beer bread. It goes so
well with pickles and cream cheese.

Lou

On Mon, 23 Jun 2008 19:03:47 GMT, Wayne Boatwright
> wrote:

>On Sun 22 Jun 2008 03:51:35p, Boron Elgar told us...
>

>>
>> The photos of some of the weekend's efforts are here. I took the photo
>> of the rye bread a tad too soon and you can actually see some of the
>> cornstarch glaze basting evident on the loaf. Nevertheless, I am quite
>> happy with the results of it all.
>>
>> http://www.flickr.com/photos/25648800@N04/
>>
>> Boron
>>
>
>Those are absolutely wonderful and look delicious! You are certainly
>becoming a real pro, Boron.


Thank you, Wayne. I am certainly enjoying myself.

And thanks to all the rest who were so kind. too

Boron

On Sun, 22 Jun 2008 18:51:35 -0400, Boron Elgar
> wrote:

snippage
>
>The photos of some of the weekend's efforts are here. I took the photo
>of the rye bread a tad too soon and you can actually see some of the
>cornstarch glaze basting evident on the loaf. Nevertheless, I am quite
>happy with the results of it all.
>
>http://www.flickr.com/photos/25648800@N04/
>
>Boron

Fabulous looking bread.
I couldn't stop looking at your beautiful photos, good job

koko
There is no love more sincere than the love of food.
George Bernard Shaw

On Mon, 23 Jun 2008 17:39:29 -0700, wrote:

>On Sun, 22 Jun 2008 18:51:35 -0400, Boron Elgar
> wrote:
>
>snippage
>>
>>The photos of some of the weekend's efforts are here. I took the photo
>>of the rye bread a tad too soon and you can actually see some of the
>>cornstarch glaze basting evident on the loaf. Nevertheless, I am quite
>>happy with the results of it all.
>>
>>http://www.flickr.com/photos/25648800@N04/
>>
>>Boron
>
>Fabulous looking bread.
>I couldn't stop looking at your beautiful photos, good job
>
>koko

Thank you.

This is especially nice coming from you, whose food photos are so
delightful.

Boron

On Mon, 23 Jun 2008 13:53:59 -0500, "Gregory Morrow"
> wrote:

>
>Boron Elgar wrote:
>
>> Yesterday morning I began preparations for today's baking. I made both
>> a rye and a white AP flour pre-ferment, each from one of my active
>> sourdough starters (I am up to 7 of them now).
>>
>> Last evening I mixed the doughs based on each pre-ferment. I prepped
>> for Jewish style rye bread and also made an enriched, brioche-type
>> sweet dough for two purposes - pecan sticky buns and a cinnamon raisin
>> pecan loaf.
>>
>> I'm getting more confident working without recipes and though I have
>> been doing this for quite awhile with lean dough breads, I am now
>> branching out in attempts to work without recipes in more complicated
>> doughs and breads. One of the reasons that I pursue this is so I
>> familiarize myself even more with various types of flours and other
>> ingredients so I can pretty much bake with whatever I have on hand. It
>> is also a lot of fun for me - more so than just following a recipe.
>>
>> The photos of some of the weekend's efforts are here. I took the photo
>> of the rye bread a tad too soon and you can actually see some of the
>> cornstarch glaze basting evident on the loaf. Nevertheless, I am quite
>> happy with the results of it all.
>>
>> http://www.flickr.com/photos/25648800@N04/
>
>
>Wow, loverly pics, Boron. Thanks for sharing...

You are most welcome.
>
>The next Five Minute Artisan Bread I'll be tackling is rye, so your results
>are an inspiration...
>
>My goal is also to eventually work without having to use recipes, which I'm
>already doing with the basic loaves I make..

It ramps up the creativity level, don't you think?


>.I've got some beer bread dough
>in the fridge as we speak.
>

There is some beer bread amid all those photos on flickr. Of course,
all I had in the house was Buckler - an non-alcoholic beer, but what
the heck...