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