I'm a long time lurker and first time poster.
For over 3 years I've been baking artisan style breads in my (really lousy) gas oven without a baking stone but was never quite satisfied with the result. I finally purchased a good baking stone. This is my first effort with the baking stone...
Sourdough Sesame Seed Batards with Spelt Flour
I tried out this recipe:
And it was great!
I especially loved the honey, which was added to aid in fermentation, but left a nice residual sweetness behind as well. I think I might have had a bit extra honey in there when I made it.
The ingredients were thus:
This is the most delicious Bread that I have ever made:
The 1/3 cups of water added noticeably more moisture to the bread than the recommended 1 1/4 cups for 4 cups of flour. Breads with the recommended amount were a tiny bit too dry.
Mixed Grain Juniper Berry Bread:
1 1/3 cups Water
2 cups Spelt Flour
1 cup All Purpose Flour
1 Cup Buckwheat Flour
3 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Brown Sugar
2 Teaspoons Sea Salt
4 Tablespoons Juniper Berries
I went down to our local mill and purchased some exotic flours the other day. I want to use them as additions to our favorite whole wheat recipe. I was just wondering if anyone else has worked with these flours and has some good recipes for them. I started out today by adding some quinoa to the recipe and it came out dense, but boy was it good.
Thank in advance.