January 22, 2019 - 6:44am
Seeded Sourdough (Martin Philip)
I recently took out Martin Philip's Breaking Bread from the library, and this is the first recipe I've tried from it. It's 50% whole wheat (home milled), and has oats, millet, and sunflower seeds. It was a tasty loaf. My short list of recipes to try next from the book are his boiled cider rye bread, beekeeper's pain de mie, and Irish levain. Has anybody tried anything from this book yet?
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I had not heard of him or his book. I did a search and loved what I read about his journey to bread baking. I too was an opera singer and do mediation as well so a lot of this appeals to me. I have been baking bread since the mid 70's and really don't need another bread book but I am sorely tempted ! Did you soak the millet before using ? I mill my own flour adn haven't used millet. Lovely lovely crust and crumb
c
I had heard of him from some King Arthur instructional videos on Youtube, and articles on their site.
Sounds like a good match :) And he also does trail running in VT! Maybe try and see if you can get it from a library before/instead of buying it. I've enjoyed reading through it.
I soaked the millet, together with the oats and sunflower seeds, overnight, and incorporated them whole into the dough.
trailrunning is one of my loves and I have done it in Vermont ! I will see if the library here can borrow it from another source. He sounds so interesting and most commented on the wonderful stories he tells. Thank you and a beautiful bake. c
I started baking with sourdough starter several years ago when I got a starter from King Arthur Flour. I tried using a couple of their recipes with no success. Went to the bookstore and poured over all the sourdough cookbooks I could find. I found Breaking Bread and his explanations of bread making were clear and informative. I have used his recipe Sourdough Miche and aside from using all white flour I’ve followed his recipe with great success. From start to finish it’s a 22 hour process( including 4 hours of feeding the starter at the beginning) but well worth it. And as sourdough bread bakers know, hands on time is minimal.
Nice oven spring and pretty scoring. It should taste great.
apprentice at KA for many years and took over from him when he retired so he had about the greatest teacher ever - unlike Lucy! I too check out all of the bread baking books from the library. I can't see having too pay for the same book twice especially when the library is the most expensive way to buy and keep books imaginable:-) Love seeded breads and this one really came out well. I have one proofing right now and should be ready for the oven in about an hour or two! Well done and happy baking
Martin is a really great baker and a really great person too, very generous with his knowledge and time. He has good book to boot...
Great book with great formulas. I have pulled down this book several times and find some great stuff. Nice looking bread!
Glad to hear that other people are enjoying his book as well. I have a modified version of his rye bread in the oven right now!
After getting my sourdough starter from King Author Flour I was disappointed in the quality of the loaves, no matter the recipe. A couple years ago I went to the bookstore and happened upon Martin Philip’s book. His sourdough miche recipe Is foolproof. It does take about 22 hours from start to finish, including a 4 hour feeding at the beginning. But the results are fantastic. The autolyse step is 16 hours so you can proof overnight. I highly recommend this recipe.
Hi friends,
I'm late to the party. ; ))
If anyone is baking from the book, or, has any general questions about formulas I'd be happy to share what I know. Mostly I'm here for inspiration and continued learning.
Happy baking to all!
Martin
One of my favorite baguette vids - https://youtu.be/masipMhrV5c