The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My bread short list to date for 2018

Cedarmountain's picture
Cedarmountain

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

PalwithnoovenP's picture
PalwithnoovenP

And you beautiful posts? We missed you. Your bakes are still top notch. :)

Cedarmountain's picture
Cedarmountain

Hi Pal...thanks for your comment, hope you're well

 

Danni3ll3's picture
Danni3ll3

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

Cedarmountain's picture
Cedarmountain

Hello Danni, thanks for the warm welcome back....I appreciate your kind comments and the hug!

leslieruf's picture
leslieruf

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

Cedarmountain's picture
Cedarmountain

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!

trailrunner's picture
trailrunner

really amazing combinations of flavors...can almost taste it . Please do post what you did to achieve such lovely bakes. c

Cedarmountain's picture
Cedarmountain

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?  

 

Cedarmountain's picture
Cedarmountain

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.  

Cedarmountain's picture
Cedarmountain

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 

trailrunner's picture
trailrunner

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. 

isand66's picture
isand66

Nice to see you posting again and especially such a amazing collection of bakes.

Regards,

Ian

Cedarmountain's picture
Cedarmountain

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!

trailrunner's picture
trailrunner

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

Filomatic's picture
Filomatic

What a nice surprise.  Looking forward to seeing your work.

Phil

Cedarmountain's picture
Cedarmountain

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?

Filomatic's picture
Filomatic

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.