Thanks for another fabulous recipe and thougtful, beautifully written post.
Quick question about the potential to retard this dough. Do you think it would stand up to an overnight retard in the fridge after bulk or is this a dough that would be better remaining ambient throughout?
I would give it a shot. Thinking of how I might run these in a production setting, I’d probably try rounding them then chilling (wrap very well). On day two, pull and press into form, proof for 45-60 (in a warm spot) then top and bake.
My only concern would be that they get overly sour—but as they are, I don’t ever find the flavor to be aggressive so maybe it would work out in terms of texture (retarded they will be tougher) and flavor.
Gorgeous. I may need to have people over Sunday for these. Love bakers' community & generosity - thank you (again and again) for yours. + always appreciate your temp/time notes too, as my Bay Area house temp tracks with your winter Vermont house, somehow.
I really was so pleased to finally get your very interesting recipe. To the flour mill to get rye flour and then to work!! Then to the smoke house to get smoked salmon.
Do you think using ripe sourdough for poolish and omitting yeast in final dough would be ok as long as I adjust timing for bulk and proof to accommodate for lack of yeast addition?
Do you recommend eating on day 2 after reheating rather than day 1?
I haven't tested your changes but give it a whirl. They are well-suited for pulling out the commercial yeast. Just remember though, sourdough culture has yeast, too. It's all leavening!
I like them on day 1, 2, 3, 4, and even 5. All delicious!
Living in Rural Switzerland I have gone back to the “Butcher,Baker, Candlestick maker” method of procuring food. We are lucky to have so many artisans that are in our area and its local products.
Finally got around to making these and omg such a delish savory bake. 🙌🏼🙌🏼
Oh, I'm so glad. Love those and we're moving into the seasons here where that's a perfect thing to make. Thanks so much, Michele!
Martin
Hi Martin,
Thanks for another fabulous recipe and thougtful, beautifully written post.
Quick question about the potential to retard this dough. Do you think it would stand up to an overnight retard in the fridge after bulk or is this a dough that would be better remaining ambient throughout?
Many thanks,
Karen
Great question, Karen.
I would give it a shot. Thinking of how I might run these in a production setting, I’d probably try rounding them then chilling (wrap very well). On day two, pull and press into form, proof for 45-60 (in a warm spot) then top and bake.
My only concern would be that they get overly sour—but as they are, I don’t ever find the flavor to be aggressive so maybe it would work out in terms of texture (retarded they will be tougher) and flavor.
There’s one way to find out—let me know!
Thanks for checking in.
M
Thanks so much for this Martin, I really appreciate your response.
I'll give it a try and let you know!
Gorgeous. I may need to have people over Sunday for these. Love bakers' community & generosity - thank you (again and again) for yours. + always appreciate your temp/time notes too, as my Bay Area house temp tracks with your winter Vermont house, somehow.
Make them! I’m sure you’ll come up with a topping (before or after the bake) that beats this! 🙏🏼🙏🏼💛💛
Oh fat chance! But I see that gauntlet lying there ...
I really was so pleased to finally get your very interesting recipe. To the flour mill to get rye flour and then to work!! Then to the smoke house to get smoked salmon.
You've got it all! Love this.
Martin
Wow! These could not be more timely for the season. Thanks!
Hi Martin,
Thanks for the recipe !
I know I'm a bit late to the show, but would the recipe also work for a standalone loaf ?
Many thanks.
I don’t see why not! Should be very good, just treat it like ciabatta. 👍🏻👍🏻
Hi Martin!
Do you think using ripe sourdough for poolish and omitting yeast in final dough would be ok as long as I adjust timing for bulk and proof to accommodate for lack of yeast addition?
Do you recommend eating on day 2 after reheating rather than day 1?
I’m looking forward to making for sure.
Hey Conni,
I haven't tested your changes but give it a whirl. They are well-suited for pulling out the commercial yeast. Just remember though, sourdough culture has yeast, too. It's all leavening!
I like them on day 1, 2, 3, 4, and even 5. All delicious!
Best,
Martin
I was about to ask that too. I bake a lot, all with sourdough (culture going strong since 1988), so there's no factory yeast in the house.
It’s a great recipe for this hack. Just make sure you allow for a full final proof. 👍🏻👍🏻
Living in Rural Switzerland I have gone back to the “Butcher,Baker, Candlestick maker” method of procuring food. We are lucky to have so many artisans that are in our area and its local products.