Used TJ's Everything Seasoning Blend. I did not have the multi grain blend they suggest. I also substituted whole wheat flour for the pumpernickel in the recipe for the sponge. Same, reason. Had a corned beef sandwich. Great crust and crunch. The blend might be a bit overwhelming for some. It came close for me, but I enjoyed it. Will get their Harvest Grain Blend, and since I'm ordering the pumpernickel flour.
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Rustic Loaf Baked Today
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Club Member
- Apr 2018
- 4864
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Rustic Loaf Baked Today
Used TJ's Everything Seasoning Blend. I did not have the multi grain blend they suggest. I also substituted whole wheat flour for the pumpernickel in the recipe for the sponge. Same, reason. Had a corned beef sandwich. Great crust and crunch. The blend might be a bit overwhelming for some. It came close for me, but I enjoyed it. Will get their Harvest Grain Blend, and since I'm ordering the pumpernickel flour.
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That looks really good! On the other end of the spectrum, I baked a sourdough rye today that I threw away. It had caraway and fennel seeds, 40% rye, 80% hydration and orange zest. It was overpowering flavored, and I had problems with the wetness, so probably didn't form the loaves right, very difficult. A learning experience, I am a rookie. I have made the Tartine country rye with good results but want a more pronounced rye flavor. Any recipes would be welcome.
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Club Member
- Apr 2018
- 4864
- Western Mass
-
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
I'm a rookie too. I've been using King Arthur recipes. They make it easy to understand and follow. I'm thankful it's a 2 hour drive to their VT. location. Planning on going 2nd week in March. Wish list is growing. My next attempt. My wife has been pushing me to do this. I've procrastinated. I'm at the end of the runway.
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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