White, Rye, and Whole Wheat Sourdough Bread
By Karen's Kitchen Stories on June 13, 2014
This White, Rye, and Whole Wheat Sourdough Bread is called Field Blend #1 in Ken Forkish's Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza.He says he is using a term from wine making, meaning, he is using multiple varieties of grains (e.g. grapes for wine) to produce a loaf of bread.This is a mixed method bread, in that it combines the use of levain (sourdough) and a bit of yeast, along with a long cold ferment. While rye has been my nemesis forever, this loaf had the ideal ratio of wheat and rye to create an amazingly soft, fluffy, and delicious bread. While I've loved every bread I've baked from the book, I'm pretty sure that this one was one of our favorites. . . .
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