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Danni3ll3

I made up this recipe using a true cooked porridge method rather than a soaker which is my usual method when using porridge grains. I followed the method outlined by Ian and Laurie. To be honest, I am not sure that the results are worth the extra pain in the neck especially when making 4 batches of this. The crumb seems to be softer and hold more moisture but I should try this as a soaker as well. Unfortunately, I don't have enough of the 12 grain cereal I used to repeat this using a soaker. Anyhow, on to the recipe:

1. Toast 150 g of Daybreak Mills 12 grain cereal in a dry frying pan. 

2. Mix 345 g of water with 75 g of organic plain yogurt. Cook toasted 12 grain cereal in 3/4 of the water mixture until creamy and grains are al dente. 

3. Add the remaining water mixture to the porridge as well as 100 g of dried cranberries. Let soak overnight.

4. Autolyse all the above with 550 of unbleached flour, 202 g of multigrain flour, 200 g of freshly milled einkorn, 50 g of freshly ground flax seed and 555 g of water. Mix well and let sit for about an hour.

5. Add in 22 g of salt, 266 g of 80% levain and 20 g of water. Use the pinch and fold method until everything is well integrated and there is some gluten development.

6. Do 3 sets of folds 45 minutes apart and let rise until double. To be honest here, there was a slight detour to the fridge when I had to meet friends for a walk. When I got back, I let it finish rising which only took a few minutes. I actually like the little trip to the fridge because it makes the next steps much easier.

7. Divide into 3 loaves, shape loosely and let rest for 15 minutes. Reshape tightly and put into rice floured bannetons seam side down. Cover bannetons with plastic bowl covers and put into cold fridge for the night (~10 hours). In this case, because of the little side trip to the fridge earlier, I let the loaves sit on the counter for about a half hour to give the proofing a bit of a kick start.

8. The next morning, preheat the oven and the dutch ovens to 475 F. This usually takes at least 45 minutes. Load the loaves seam side up and bake covered at 450 F for 25 minutes. Remove the lids and bake at 425 F for a further 25 minutes.

9. Let cool and enjoy!

Crumb shots:

This was delicious! I might add a bit of honey to it next time.!

 

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Danni3ll3

I want to thank Flour.ish.en for the inspiration for this one. The herbes de Provence that I bought have a bit of lavender so it has a nice little zing to it. I am super happy with the crumb on this one considering the amount of add-ins in it.

This recipe makes 3 small loaves. Recipe:

1. Toast 60 g of sunflower seeds and 115 g of walnuts in a dry frying pan. Cool.

2. Mix together 75 g dark olives, 75 g green olives, 2 tsp herbes de Provence, zest of one lemon, 650 g unbleached flour, 200 g multigrain flour, 102 g fresh milled einkorn, 50 g freshly ground flax seed as well as the walnuts and the sunflower seeds. Add 700 g of water, mix well, and let sit for about an hour or so.

3. Add 30 g plain full fat yogurt, 20 g of sea salt and 266 g of 80% four stage levain. I use folding and pinching to integrate everything well.

4. Do 3 sets of folds about 30-45 minutes apart and let rise in a warm place (82F) until double. I had to run out so there was a little side trip to the fridge to slow it down till I was ready to deal with it.

5. Divide into ~780 g loaves and pre-shape. Let rest 15 minutes and do a final shape. The dough being cold was surprisingly easy to shape. The loaves went into rice floured bannetons and were covered by plastic bowl covers.

6. I let the bannetons sit out on the counter for about an hour and half (because the dough was cold and I wanted to give a kick start to the proofing) and then put them in the fridge for the night. After 8 hours in the fridge, the loaves were nicely proofed and they were baked in a pre-heated 475 F oven in dutch ovens. Immediately after loading the oven, drop the temp to 450 F and bade for 25 minutes. Remove lids and drop the temperature to 425 F. Bake for a further 22 minutes.

I encourage everyone to give Flour.ish.en's recipe a try. The results are delicious!

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Danni3ll3

This is the same recipe as the Olive, Sun-dried Tomato, Feta without the add-ins. We needed some simple bread for sandwiches and I tested out my base recipe to see what came out of it without all the flavour enhancements that I usually put in. It came out delicious but the crust was a bit tough as I didn't add in any yogurt. If I had any doubts that 30-50 g of yogurt made much of a difference in the tenderness of the crust, well this certainly answered it. The yogurt is definitely needed!

So here is the base recipe:

1. Autolyse 705 g of water, 550 g of unbleached flour, 200 g of multigrain flour, 202 g of freshly milled Selkirk wheat flour and 50 g of freshly ground flax. Let sit for a couple of hours.

2. Mix in 22 g salt, 266 g of 80% hydration levain and 10 g of water. Use pinching and folding to integrate well.

3. Do 3 sets of folds 30 to 45 minutes apart and let rise until double. 

4. Divide into 3 portions, pre-shape loosely into boules, let rest 10-15 minutes and shape tightly into boules. Place in rice/unbleached floured bannetons, cover and put into fridge for 10-12 hours.

5. The next morning, heat up the oven and the dutch ovens to 475 F. Load the boules into the dutch ovens lined with parchment paper rounds and bake covered at 450 F for 25 minutes. Remove lids and bake a further 22 minutes at 425 F. 

I am very happy with the look of the crumb and the flavour is delicious! Perfect for a grilled cheese sandwich at dinner time!

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Danni3ll3

It was time to do a repeat of this particular loaf. The recipe is very slightly tweaked from my original version.

1. Chop 100 g of Kalamata olives, 50 g of sun-dried tomatoes in oil and 100 g of feta. Add in 1/4 tsp of dried thyme and 2 tsps of dried oregano.

2. Autolyse all of the above with 705 g of water, 550 g of unbleached flour, 200 g of multigrain flour, 202 g of freshly milled Selkirk wheat flour and 50 g of freshly ground flax. Let sit for a couple of hours.

3. Mix in 21 g salt, 266 g of 80% hydration levain and 10 g of water. Use pinching and folding to integrate well.

4. Do 3 sets of folds 30 to 45 minutes apart and let rise until double. This took forever (~7 hours) because my kitchen was cool and my usual warm spot (oven with the light on and the door cracked open) was in use by the daughter.

5. Divide into 3 portions, pre-shape loosely into boules, let rest 10-15 minutes and shape tightly into boules. Place in rice/unbleached floured bannetons, cover and put into fridge for 10-12 hours.

6. The next morning, heat up the oven and the dutch ovens to 475 F. Load the boules into the dutch ovens lined with parchment paper rounds and bake covered at 450 F for 25 minutes. Remove lids and bake a further 22 minutes at 425 F. 

I haven't cut into our loaf yet but my friends who bought loaves are telling me that it is delicious!

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Danni3ll3

Upon request of some friends, I repeated the Cranberry Wild Rice version from a couple of weeks ago but with a few changes. I put in currants instead of raisins and pumpkin seeds instead of Pecans. 

I had tried a new method of blooming wild rice then but talking to my pottery instructor, she just puts the wild rice in water and keeps it warm in her dehydrator. I did the same but put it in the oven with the lights on and the door shut. The temperature hit 105F or so. I left it slightly more than 24 hours and it worked quite well. So now I have two methods of no cooking wild rice to get it ready for salads or for bread. 

So here is the recipe:

1. Bloom 75 g  wild rice and 10 g of buckwheat groats in plenty of water using the above method. Drain and refrigerate until needed. Bring to room temperature before using. 

2. Toast 60 g of pumpkin seeds. Soak them overnight with 70 g cranberries, and 50 g dried currants in 200 g water. In the morning, add 30 g honey. 

3. Autolyse all of the above with 550 g water, 550 g unbleached flour, 200 g fresh milled Kamut flour, 202 g multigrain flour and 50 g fresh ground flax seed. 

4. Mix in 40 g yogurt, 20 g salt and 266 g 80% levain. Pinch and fold to integrate well. 

5. Do 3 sets of folds and let rise till double. This took about 4.5 hours. 

6. Divide into 3 loaves, preshape, let rest 15 minutes and shape tightly into boules. Put into covered bannetons for and overnight proof in the fridge. 

7. The next morning, bake directly out of the fridge. Preheat oven and pots to 475 F. Load boules into pots that have circles of parchment paper to prevent sticking, drop temp to 450 F and bake covered for 25 minutes. Remove lids and bake for another 22 minutes at 425 F. 

Enjoy!

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Danni3ll3

 

I was looking for ideas on what to make this weekend and came across TomK's loaf by the same name. My recipe is not exactly the same but it is very similar. Thanks Tom for your post!

Recipe:

1. Toast in a frying pan, 50 g bulgur, 50 g Hemp hearts, and 25 g Sesame seeds. 

2. Soak all above with 100 g dried Currants, 30 g honey and 200 g of hot water. I let soak overnight. 

3. Autolyse all above with 550 g unbleached flour, 50 g freshly ground flax, 150 g freshly ground red fife, 150 g freshly ground Selkirk wheat, 102 g multigrain flour, and 660 g water. Let sit for a couple of hours.

4. Mix in 20 g salt, 50 g organic yogurt and 266 g of 80% levain. Add 5 g of water if needed. I used pinching and folding to integrate everything really well.

5. Do 3 sets of folds roughly 30 minutes apart and let rise till double. This took a little over 5 hours.

6. Divide into 3 portions. Do a preshape, let rest 10-15 minutes and then shape tightly into boules. Place in bannetons and cover.

7. Proof for 10-12 hours in a cold fridge.

8. Preheat oven with Dutch ovens to 475 F for at least 45 minutes. Place boules in Dutch ovens lined with parchment paper rounds and bake covered at 450 F for 25 minutes. Remove lids, drop temperature to 425 F, and bake for a further 20-22 minutes. 

9. Cool a couple of hours before slicing and enjoying with some butter. :-)

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Danni3ll3

I was in the mood for a fruit and nut loaf with wild rice so I came up with this one, and while I was at it, I thought a bit of honey and some pecans in it wouldn't hurt. The wild rice is usually cooked before putting into a loaf, but I found a method that softens it without cooking. The rice comes out nice and tender and could easily be put into a salad as it.

Here is the recipe:

1. Put 75 g of wild rice into a food processor and run it for one full minute. The rice should be covered in a fine powder but be otherwise fairly intact. Rinse the rice well and put it in a large jar with plenty water and 10 g of buckwheat groats (Something to do with phytic acid and phytase... don't ask me why, I just did as suggested on several websites). Let soak for 18 hours or until the rice is nice and tender. Drain, rinse well and drain again, and refrigerate until needed. Let come to room temperature before using.

2. Toast 60 g of chopped pecans.

3. Soak 60 g each of cranberries and raisins with 30 g yogurt, 30 g honey and 200 g of hot water. Let cool to room temperature. 

4. Autolyse (Yes, I know this is not a true autolyse.) all above with 500 g water, 550 g unbleached flour, 200 g freshly milled Kamut flour, 202 g of multigrain flour and 50 freshly ground flax. I let this sit for a couple of hours while my starter was rising.

5. Mix in 40 g water, 22 g salt and 266 g of 80% levain. I use the pinch and fold method to integrate everything.

6. Do four sets of folds a half hour apart and let rise until double. In a warm room of 75-80 F, this took about 5 hours.

7. Divide into 3 loaves of about 820 g or so and pre-shape into a loose round. Let sit for 10 minutes or so and then do a tight final shape. Place into bannetons, cover with a plastic bowl cover and place in the fridge to proof. (I find the sweet spot to proof is 10 to 12 hours in a 37F fridge. I know that my loaves are perfectly proofed when they have a balloon quality to them when to go to bake them. It is hard to describe but they stay intact as they are placed in the pot. If they start collapsing, they are over proofed.)

8. Preheat the oven with the Dutch ovens inside to 475 F. This takes a good 45 minutes. Place parchment rounds in the bottom of the pots and then carefully place the loaves inside. Drop the temperature to 450 F and bake covered for 25 minutes. Remove lids, drop the temperature to 425 F and bake for a further 22 minutes or until nice and dark. Internal temperature should be 205 F or higher.

First few reports from friends is that this is a pretty good tasting loaf. Crumb shot when I cut into the one I have here.

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Danni3ll3

One of my friends told me that the Honey Oat bread with Seeds that was derived from MutantSpace's post was the best loaf I had made so far, so I decided to repeat it but using Spelt instead. I was a bit concerned that the Spelt might make it ferment too fast but I lucked out and it behaved itself. The loaves were beautifully proofed when I took them out of the fridge this morning. And on to the recipe:

1. Toast 60 g each of sesame seeds and sunflower seeds. 

2. Soak the seeds from above with 180 Spelt flakes, 72 g honey, 50 g butter and 288 g of boiling water. Let cool to room temperature.

3. Autolyse all above with 440 g water, 60 g fresh ground flax, 440 g unbleached flour, 160 g fresh ground Spelt, and 161 g multigrain flour. Let sit for an hour or so. 

4. Mix in 20 g salt and 212 g of 80% hydration levain. My levain is a four stage levain using mostly wholegrain rye. 

5. Ferment doing three sets of folds a half hour apart and let rise till double. This took 5 hours in a warm place (~ 82F). 

6. Divide into 3 portions of 745 g each and preshape. After a 10-15 minute rest, shape them and put into bannetons. Cover the bannetons with Bowl covers and place in the fridge overnight. 

7. After 10 hours, preheat oven and Dutch ovens to 475F. Place parchment rounds in ovens and drop loaves seam side up in hot Dutch ovens. Drop temperature to 450F and bake covered for 25 minutes. Remove lids and bake a further 20 minutes at 425F Or until well browned. 

Let cool completely before bagging or slicing. 

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Danni3ll3

I haven't done any sprouted grain breads lately and Dabrownman's loaf from a few weeks ago inspired me for this loaf. I would cut back on the hydration though because it was hard to shape and I wasn't able to get a really nice tight boule like usual. I also think I overproofed it and the loaves stuck to my baskets. So all in all, I didn't get the oven spring I wanted but the loaves are still delicious.

Recipe:

1. Sprout 30 g of each of the following grains: kamut, spelt, rye, buckwheat, Selkirk wheat, red fife, and einkorn. 

2. Autolyse all above with 700 g water (I would probably start with 600 g next time), 50 g local yogurt, 550 g unbleached flour, and 67 g each of fresh milled kamut, spelt, rye, Selkirk wheat, red fife, and Einkorn. Let sit for an hour. 

3. Mix 22 g sea salt and 266 g of 80% levain. Pinch and fold till well integrated. 

4. Do 4 sets of folds a half hour apart and them let rise till double. 

5. Divide into 800 g portions (3 loaves), preshape, rest, then do a final shape and put into well floured bannetons. I ended up using a lot of flour to shape these as the dough was definitely too wet. 

6. Proof in the fridge over night. I baked mine after 14 hours but I think they should have been baked much earlier. 

7. Heat oven and dutch ovens to 475 F for 45 minutes, place loaves on parchment circles in Dutch ovens, cover and drop temp to 450F. Bake 25 minutes, remove lids and bake another 22 minutes at 425 F. 

The loaves are very moist and the. Dumb is perfect for a sandwich. 

 

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Danni3ll3

The inspiration for this one came from Lechem's loaf. I did very minimal changes to it. Basically, I only changed the amount of levain to accommodate my 80% levain.

Recipe:

1. Toast 40 g pecans.

2. Soak 50 g cranberries in 30 g water.

3. Autolyse all above with 335 g unbleached flour, 80 g fresh milled Selkirk wheat, 262 g water, and 18 g orange blossom water.

4. Mix in 10 g seal salt and 117 g of 80% levain.

5. Do four sets of folds a half hour apart and let rise until just over double. 

6. Pre-shape, let rest a few minutes and do a final shape before placing in banneton.

7. Proof in fridge overnight.

8. The next day, bake right out of the fridge on a preheated to 475F pizza stone.

I used some water in the bottom for steam and threw in a couple of wet washcloths on the pizza stone next to the loaf. I couldn't find anything suitable to cover the loaf so I improvised. I did drop the temperature to 450F but I have no idea how long I baked it; probably 40 minutes or so. I watched the crust and took the internal temp. Once it hit 205F, I took it out of the oven. It had stuck to the pizza stone but with an egg turner and a bit of time, it released just fine. It smell wonderful. We will see how it tastes once we cut into it. 

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