My bread short list to date for 2018
Marquis Wheat Sourdough
Fresh milled high extraction organic Marquis wheat; young levain; 85% hydration; cold proofed overnight
Bacon Cheddar Caramelized Onion Sourdough
Fresh milled rye, emmer and hard red wheat; young levain; caramelized onions, white cheddar, havarti, parmesan, crisped maple smoked bacon and raw sesame seed coating; 78% hydration; cold proofed overnight
Toasted Ground Seed Porridge Sourdough
Fresh milled emmer, rye, hard red wheat; young levain; toasted ground seed porridge (millet, sunflower, pumpkin, flax, sesame); 78% hydration; cold proofed overnight
Oat Spelt Porridge Sourdough
Fresh milled spelt, rye, hard red wheat with rolled oat/flaked spelt porridge; young levain; 80% hydration; coated with oat/spelt flakes and raw sesame seeds; cold proofed overnight
Sprouted Flax and Emmer Sourdough
Fresh milled emmer, rye and hard red wheat; sprouted emmer, sprouted flax; young levain; 85% hydration; cold proofed overnight
Sunflower Flax Sourdough (based on Chad Robertson's Tartine 3 bread)
Fresh milled rye, spelt, hard red wheat; toasted sunflower seeds, soaked flax seeds, sesame seeds; young levain; 85% hydration; cold proofed overnight
Comments
And you beautiful posts? We missed you. Your bakes are still top notch. :)
Hi Pal...thanks for your comment, hope you're well
We missed you!!!! I was so sad when you disappeared and all of your recipes as well! I managed to rescue a few and saved them but most of all, I really missed your thoughts and ideas.
Your breads are absolutely gorgeous! I sure hope you are going to stick around for a while and if you decide to take a break, give us a heads up please. *Hugs!*
Danni
Hello Danni, thanks for the warm welcome back....I appreciate your kind comments and the hug!
we have missed you! those breads are gorgeous. Now I have a big smile on my face
hope to see lots of posts again ?
Leslie
Hi Leslie, thanks for having a look at the post to start my 2018 blog - I am glad it brought a smile to your face!
really amazing combinations of flavors...can almost taste it . Please do post what you did to achieve such lovely bakes. c
Thank you Trailrunner... I fear my post is already perhaps too long and the images too large (I remember being told that re-sizing images keeps things discrete, much like not typing in all CAPS!) so rather than add the details for all the bakes maybe i could send the information to you by email?
I got notification of your private message but the link takes me to a page advising me that I am not authorized to view it. So, I am posting the details here for the first bread in my post, the Marquis heritage wheat bread; I was fortunate to receive a bag of organic Marquis heritage wheat as part of my crop share through a local CSA farm program last Fall. I mixed 250 g high extraction fresh milled Marquis wheat, 50 g spelt, 50 g rye with 700 g organic all purpose flour and 850 g filtered water; 1 hour autolyse at room temperature. Then mixed in 22 g sea salt and 220 g young levain (4 hours) with 50 gentle stretch and folds. The bulk fermentation was 4 hours with a series of gentle stretch and folds every 30 minutes for the first two hours. I pre-shaped and rested the dough for a half hour before doing the final shaping and placing the loaves into cloth lined bannetons for an overnight cold proof, 10 hours. I baked the bread directly from the fridge in pre-heated Le Creuset pots - covered for 21 minutes at 500 degrees F; 10 minutes at 450 degrees F and finished out of the pots directly on the baking stone at 450 degrees F for 18 minutes.
The toasted seed sourdough bread is one of my favourite breads because it is fairly nutrient dense compared to basic sourdough while still having a characteristic soft, chewy porridge bread texture and crumb; and the toasted seed porridge adds a deep nutty flavour I like. I autolysed a combination of fresh milled 125 g hard spring wheat, 75 g rye, 50 g spelt with 750 g water for 2 hours. Then added 22 g sea salt and 220 g young levain ( 4 hours) and did a 4 hour bulk fermentation with gentle stretch and folds every 30 minutes for the first two hours. After the third series of stretch and folds I gently mixed in a combination of 100 g oat/spelt flake porridge and 75 g toasted seeds porridge and 1 tablespoon sesame oil; the toasted seed porridge consists of toasted, ground sunflower seeds, millet, pumpkin seeds, flax and sesame seeds cooked into a porridge over low/medium heat for 20 minutes. I estimate the addition of the porridge brought the FDH to about 78-80%. The dough was bulk fermented until expanded about 25%; pre-shaped, 1/2 hour bench rest and then shaped and into cloth lined bannetons for an overnight cold proof, about 10 hours. I baked the loaves as above.
Sorry... it's late and I should have done a better proof read! The Marquis bread should read "...200 g high extraction fresh milled Marquis wheat..." and I neglected to include 750 g organic all purpose flour to the autolyse mix for the Toasted Seed Porridge bread
Since TFL is letting you post it is strange you can’t get a message... you will have to ask Floyd. My email is carolinedonnelly64@gmail.com if you have time to just list ingredients. I don’t need the rest of the details. You are very generous ! Thank you.
Nice to see you posting again and especially such a amazing collection of bakes.
Regards,
Ian
Hello Ian, thanks for your comment. I have appreciated and benefited in past from your generous encouragement and willingness to share your knowledge and experience, especially with porridge breads...that's what I have been experimenting with recently, trying to maintain a porridge bread texture and crumb while introducing as much flavour and maintaining a good nutritional profile. Lots to learn, lots to try!
but your post certainly isn’t too large! I am certain from what others have said that your details would be most welcome. I will message you my email . I have been trying porridge breads a bit so your increased experience would be welcome. I am very interested now in YW and multi levain breads as well as “ hands off” gluten development. Thank you for your generosity.c
What a nice surprise. Looking forward to seeing your work.
Phil
Hi Phil, thank you...i see you're baking some nice looking bread! Did you ever purchase a grain mill, I think that's what you were pondering last time I saw your blog?
Yes, and I love it! It’s great to be able to try so many different grains, too. As you can see I’m really enjoying baking from The Rye Baker.