Danni3ll3's blog

It was time to throw some seeds into some bread again. I checked out my previous methods on adding seeds and decided to go with a dry seed addition rather than using a soaker. It seems that I got a more open crumb doing this rather than doing the soaker. Hopefully, this holds true.

Recipe

Makes 3 loaves

Seed Add-ins

70 g Sunflower seeds

50 g Sesame seeds (I used half black and half white)

50 g freshly ground flax seeds

30 g Amaranth seeds

30 g Buckwheat groats

15 g Millet seeds

15 g Hemp hearts

Main dough

600 g strong baker’s unbleached flour

150 g wholegrain Durum flour 

150 g wholegrain Kamut flour 

100 g wholegrain Rye flour 

800 g water

23 g Pink Himalayan salt

30 g plain yogurt

250 g levain (Procedure in recipe)

Extra wholegrain rye flour for levain builds

Mid afternoon the day before:

1. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of wholegrain rye flour. Let rise in a warm place. 
2. I use homemilled flour so if you are doing the same, measure out the stated amount for each type of flour in berries or grain, and mill it on the finest setting of your home mill. If buying flour, get the freshest that you can and try to ensure that it is wholegrain. By the way, if you can’t get Durum flour or Kamut flour, they can be replaced with whole wheat flour. You could even sub in Spelt flour for either the Durum or the Kamut.
3. Place the required amounts of the wholegrain flours in a tub and add the unbleached flour to it. 
4. Cover and set aside.

The night before:

1. Toast all the seeds except for the ground flax either in the oven or in a dry frying pan until fragrant. Be careful not to burn them. Cool, add the ground flax, and set aside.
2. Before going to bed, feed the levain 36 g of water and 36 g of wholegrain rye flour. Let that rest in a warm spot overnight.

Dough making day:

1. Feed the levain 72 g of filtered water and 72 g of strong baker’s flour and let rise until double in a warm spot. This took 6 hours.
2. A couple of hours before the levain is ready, mix the water with the flour, and mix on speed 1 until all the flour has been hydrated. Let this autolyse until the Levain has doubled. 
3. Once the levain is ready, add the salt, the yogurt and the levain to the bowl. Mix on speed one for a minute or two to integrate everything, then mix on speed 2 for 9 minutes.  
4. Add the toasted seeds and mix on speed 2 until they are evenly distributed. This should only take a minute or two.
5. Remove dough from bowl and place in a covered tub. Let rest 30 minutes. 
6. Do 2 sets of stretches and folds at 30 minute intervals and then 2 sets of sleepy ferret folds at 45 minute intervals, and then let the dough rise to about 30%. It should have irregular bubbles visible through the sides of the container and  bubbles on top as well. 
7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~780g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
8. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
9. Sprinkle rice flour, then extra sunflower seeds and sesame seeds in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

Oven spring was not too bad for a dough with that many seeds in it. 

Back to baking after 3 weeks off. I made David’s bread following his recipe exactly aside from fresh milled flour and the addition of 30 g yogurt. Here is the link: http://www.thefreshloaf.com/node/59782/todays-bake-3312019#comment-435200

I revisited this upon request from one of my customers. I changed up some of the grains (Spelt and Kamut instead of Durum), added extra feta and Sundried tomatoes, and decided to go with a longer mixing time rather than sifting and soaking the bran. This last part made for a slightly more streamlined procedure. Hopefully it pays off. 

Recipe

Note: I mill more grain berries than needed in order to have extra to feed the levain builds. So add extra grain berries to the amounts listed below unless you have other wholegrain flours handy to use. 

Makes 3 loaves

150 g Spelt flour (~155 g Spelt berries)

150 g Kamut flour (~155 g Kamut berries)

50 g of rye flour (~55 g Rye berries)

700 g of unbleached flour

725 g of filtered water 

10 g Old Bay seasoning

15 g Pink Himalayan salt 

30 g yogurt 

250 g levain (procedure is in recipe and will need additional wholewheat flour and unbleached flour)

Add-ins

143 g of drained sliced mixed olives (49 g Kalamata, 48 g Manzanilla and 46 g Black) or (375 ml jars or cans of each type)

94 g crumbled Feta (Who knew that a 90 g pkg yielded 94 g! ?)

72 g Seasoned Sun-dried Tomatoes in oil, drained and oil reserved (2-270 ml jars)

The afternoon before:

1. Take 18 g of your refrigerated starter and add 18 g of filtered water and 18 g of wholegrain flour (your choice- I used mostly rye). Let rise in a warm place (oven with the light on - ~82F).
2. Mill the grains on the finest setting of your mill. Measure the Spelt, Kamut, and rye flours and place in a tub. Save any leftover flour to feed the levain.  
3. Add the unbleached flour to the milled flours and reserve.

The night before:

1. Feed the levain 36 g of filtered water and 36 g of wholegrain flour. Let rise overnight in a warm place. 

Dough making day:

1. Feed the levain 72 g of filtered water and 72 g of unbleached flour. Let rise in a warm place till double. This took about 5 hours.
2. Measure the feta, crumble if needed, and set aside.
3. Drain (save the oil) and weigh the sun-dried tomatoes, (slice if not sliced), measure out 25 g of the reserved oil, and add both to the feta. 
4. Drain the olives, weigh, and add to the feta mix.
5. 2 hours or so before the levain is ready, mix the water with the flours and autolyse. This takes a minute or two in a mixer. Let autolyse for at least a couple of hours.
6. Once the levain is ready, add the Old Bay seasoning, the salt, the yogurt, and the levain. Mix for a minute on low until the levain is integrated, then mix on speed 2 for 9 minutes to develop the gluten.
7. Add the feta, the olives, and the sun-dried tomatoes/oil mix gradually to the bowl. Continue mixing on speed 2 until the add-ins are evenly distributed throughout the dough. Cover and let rest 30 minutes.
8. Do 2 sets of folds at 30 minute intervals, then do two sets of sleepy ferret folds at 45 minutes intervals. Let rise for another hour or so until you see lots of small irregular bubbles through the wall of your container. The dough should have risen about 30% and be quite billowy.
9. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~800g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
10. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
11. Sprinkle rice flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside. 
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes. Internal temperature should be 205F or more.

They smell awesome! My streamlined process doesn’t look like it impacted the oven spring negatively. Crumb when we cut into one!

This was a change from my usual routine as I made only one batch of dough! It’s a long weekend and I got orders for only 2 loaves. This turned out to be a good thing since my daughter ran her trial half marathon and I biked behind her to keep her company. Some celebrating and having to go back to the starting point ate up more time than planned as did a side trip to the Farmers Market. Therefore bread making was quite delayed. Making one batch was a nice change. 

This week’s bread is Einkorn with barley porridge. I thought that barley would go nicely with the Einkorn and it turns out that both were grown in Ancient Egypt so that’s how I came up with the name. ?

Recipe

Makes 3 loaves

Porridge:

75 g barley flakes

150 g water 

Dough:

675 g strong bakers unbleached flour

300 g high extraction Einkorn flour (315 g Einkorn berries)

575 g filtered water + 50 g 

22 g salt

30 g yogurt 

250 g levain (procedure in recipe) 

The afternoon before:

1. Mill the Einkorn berries for the main dough and sift to obtain the needed amount of high extraction flour. Place the required amount in a tub. Save the bran for dusting the bannetons. Reserve any leftover high extraction flour for feeding the Levain in the evening and the next day. I had very little left over. 
2. Add the unbleached flour to the tub. Cover and reserve. 
3. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g whole grain flour (whatever you have on hand). Let rise in a warm place. 

The night before:

1. Add the water to the barley flakes and cook on low until quite thick and all the water has been absorbed. I ended up with 221 g of porridge. Cover and put into the fridge for the night. This can be done in the morning if you wish.
2. Before going to bed, feed the levain 36 g of water and 36 g whole grain flour. Let that rest in a warm spot overnight.

Dough Making day:

1. The next day, feed the levain 72 g of filtered water and 72 g of AP flour and let rise 3-4 hours in a warm spot. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F. Mine doubled in 3 hours. 
2. One hour after feeding the levain, put the filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes and makes a very stiff dough. Cover and autolyse for 2 -3 hours at room temperature (73F). Because the levain matured so quickly, I only autolysed for 2 hours. 
3. At the same time, remove the porridge from the fridge and let it warm up to room temperature.
4. Once the levain is ready, add the salt, the yogurt, and the levain to the dough. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 4 minutes. I reduced the mixing time because I read that Einkorn doesn’t like to be over mixed. 
5. Add the porridge and extra water, and mix for another minute or two until well distributed.
6. Remove dough from bowl and place in a lightly oiled covered tub. Let rest in a warm spot to begin bulk fermentation.
7. Do 2 sets of stretches and folds at 30 minute intervals and then 2 sets of sleepy ferret folds at 45 minute intervals, and then let the dough rise about 30 %. It should have irregular bubbles visible through the sides of the container and  bubbles on top as well. This was one hour after the last fold for this particular dough. 
8. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~715 g. Round out the portions into rounds with a dough scraper and let it rest 30 minutes on the counter. 
9. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
10. Sprinkle some Einkorn bran and barley flakes in the bannetons. If your bannetons are not well seasoned, sprinkle rice flour first, then the bran and the barley. Place the dough seam side down in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. My total proof time was 12 hours. 

Baking Day

1. The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour. 
2. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
3. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

I got really good oven spring. The boules might have been slightly underproofed, which I suspected might happen since I only had three loaves in the fridge rather than 12, and that would cause the 3 to cool down more quickly. A bit more of counter time before retarding might be a good idea. 

CM made this a couple of weeks ago and it looked absolutely scrumptious! And since I have quite a bit of Khorasan (Kamut) berries on hand, this was perfect. 

I slightly tweaked his ingredients by adding a bit more porridge (didn’t want to waste what I had made) and a touch of yogurt. I suspect that CM salts his porridge as he uses a lot less salt in his recipe. I like sticking around 2 %. The mixing method is mostly mine since I use a stand mixer. 

Recipe

Makes 3 loaves

Porridges: 

50 g large flake oats plus 100 g water (I got 148 g of porridge)

50 g very coarse ground Khorasan (I put the dot of my Komo mill to the middle back of the machine) plus 100 g water (I got 138 g of porridge)

Dough: 

300 g fresh milled high extraction Khorasan (Kamut) flour (315 g Kamut berries)

700 g strong bakers unbleached flour

700 g water + 25 g + 25 g

23 g pink Himalayan salt

30 g yogurt

250 g levain (procedure in recipe)

Whole grain and AP flour to feed levain 

The afternoon before:

1. Mill the Khorasan berries for the main dough and sift to obtain the needed amount of high extraction flour. Place the required amount in a tub. Save the bran for dusting the bannetons. Reserve any leftover high extraction flour for feeding the Levain in the evening and the next day. I had very little left over. 
2. Add the unbleached flour to the tub. Cover and reserve. 
3. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g whole grain flour (Rye/Spelt/Khorasan/wheat). Let rise in a warm place. 

The night before:

1. Add the water to the rolled oats and cook on low until very creamy and all the water has been absorbed. Cover and put into the fridge for the night. This can be done in the morning if you wish.
2. Do the same with the coarse ground Khorasan and the water. This took a lot longer than the oats before all the grains were tender. I believe it took about 45 minutes. Cover and refrigerate as well. 
3. Before going to bed, feed the levain 36 g of water and 36 g whole grain flour. Let that rest in a warm spot overnight.

Dough Making day:

1. Early in the morning, feed the levain 72 g of filtered water and 72 g of AP flour and let rise 4-5 hours in a warm spot. Mine doubled in 4 hours. 
2. One hour after feeding the levain, put 700 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Cover and autolyse for 2.5-3 hours at room temperature (73F).
3. Remove the porridges from the fridge and let them warm up to room temperature.
4. Once the levain is ready, add the salt, the yogurt, the first 25 g of water and the levain to the dough. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 7 and a half minutes. Add both porridges as well as the last 25 g of water, and mix for another 2 and a half minutes until well distributed.
5. Remove dough from bowl and place in a lightly oiled covered tub. Let rest in a warm spot to begin bulk fermentation. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F. 
6. Do 2 sets of stretches and folds at 30 minute intervals and then 2 sets of sleepy ferret folds at 45 minute intervals, and then let the dough rise for another hour and a half for a total bulk of 4 hours. My dough was moving really fast for some reason and was ready after 45 minutes. ?The dough had risen by about 30 % and had irregular bubbles visible through the sides of the container and  bubbles on top as well. It felt especially silky and aerated. 
7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~775 g. Round out the portions into rounds with a dough scraper and let it rest 30 minutes on the counter. 
8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
9. Sprinkle some Khorasan bran and large flake oats in the bannetons. If your bannetons are not well seasoned, sprinkle rice flour first, then the bran and the oats. Place the dough seam side down in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. My total proof time was 14 hours for the first batch and 15 for the second.

Baking Day

1. The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour.
2. The dough rose quite a bit and felt very soft. I was afraid that it might have overproofed. 
3. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
4. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.
5. Happy to see that there was decent oven spring! I’ll cut back on the proof a bit next time though. Crumb shot when we cut into one! 

The local dairy that I get my yogurt from is slowly expanding their products and the latest is a hard Herb Cheese. 

 It is actually fairly strong tasting and the thyme really comes through. I thought it would be perfect with some roasted garlic and sun dried tomatoes. So here goes:

Makes 3 loaves. 

Levain:

63 g starter

63 g water

110 g unbleached flour

15 g freshly milled Rye flour

Dough:

750 g strong bakers unbleached flour

100 g freshly milled Kamut flour

100 g freshly milled Spelt flour

50 g freshly milled Rye flour

800 g filtered water

22 g pink Himalayan salt

30 g Slate River yogurt

250 g levain from above

Add-ins:

82 g Roasted Garlic (4 heads)

85 g Sun dried tomatoes 

70 g Slate River Herb Cheese

A few days before:

1. Get your starter up to speed by feeding it two or three times. I fed mine 3 times with rye and unbleached flour. 
2. Oops! I forgot so I ended up feeding it only two nights before and sped it up by keeping it in a very warm place. 

Two nights before:

1. Mix the starter with the water and then add the flours. Let ferment at room temperature (70 F or so) for 12 hours. Refrigerate until the morning of making the dough. 
2. Well that was the plan. ?Unfortunately I forgot and did this the night before. So it didn’t get any refrigerator time. 

The night before:

1. Mill and measure out your flours and set aside covered.
2. Roast the garlic and mash. (Cut off top of head, drizzle with olive oil, cover with foil and roast at 400 F for 45 minutes.)
3. Chop sun-dried tomatoes, unless you get lucky like me and have the daughter find them already chopped. ?Set aside. 
4. Grate Herb Cheese. 
5. Refrigerate garlic and cheese. 

Dough making day:

1. Remove the levain from the fridge to warm up to room temperature.
2. Mix the flours and the water in a stand mixer and mix on low for one or two minutes until you have a shaggy dough and no dry flour. Let autolyse for a couple of hours.
3. Remove add-ins from fridge to bring to room temperature. 
4. Add the salt, the yogurt and the starter in chunks. Mix on low for 1 minute to mix the ingredients and then mix on the next speed up for 9 minutes to develop the gluten.
5. Add the add-ins gradually and mix for a minute or two to distribute them throughout the dough.
6. Transfer the dough to a lightly oiled bowl and cover. Place in a warm spot (82 F-My warm spot is my oven with the lights on and the door cracked open) and let ferment for 4 hours with two sets of stretches and folds at 50 and 100 minutes. My dough rose about 50% by the end of bulk fermentation. 
7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~775g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
8. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
9. Place the dough seam side down in rice floured bannetons. Cover and let sit for 15 minutes, then refrigerate for at least 12 hours. Mine were in the fridge for 16 hours. 

Baking Day:

1. The next morning, heat the oven to 475 F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough, seam side up, inside. 
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

I have quite a stock of Spelt and Kamut berries and need to use some of them up. While searching, I found this impromptu recipe that I made over the winter for my daughter so I scaled it for three loaves and tweaked the method.

Recipe

Makes 3 loaves

Soaker:

65 g Spelt flakes

65 g Kamut flakes

65 g Bulgur

65 g honey

260 g boiling water

Levain:

60 g trice refreshed sourdough starter

30 g strong bakers unbleached flour

30 g home milled rye flour

60 g of filtered water

Dough:

720 g strong bakers unbleached flour

155 g freshly milled Spelt flour

155 g freshly milled Kamut flour

716 g filtered water

23 g salt

30 g plain yogurt

180 g levain from above

The night before:

1. Combine the ingredients for the soaker and cover overnight.
2. Mill the individual amounts of Spelt, Kamut and Rye berries on the finest setting possible. Reserve separately. 
3. Be sure that your starter has been refreshed a couple of times already and give it one more feeding. In the morning, you need a total of 60 g of starter.

Dough making day:

Levain

1. Early in the morning, add the water and flours for the Levain to the starter and let sit for 4 hours.

Dough

1. About an hour or more before the levain is ready, mix the dough flours and the water together in a stand mixer on the lowest speed for a minute or two, and then let autolyse for an hour or so.
2. Add the salt, the yogurt, and the levain and mix for a minute on the lowest speed. Then mix on the next speed up for 9 minutes. 
3. Then add the soaker. Mix until the soaker is well distributed. Cover the dough and let rise in a warm place. My dough temp was 77F. 
4. After 30 minutes, give it a set of stretches and folds until it feels quite firm.  Repeat in 30 minutes. 
5. 45 minutes after that, do another set. Then let rise until total bulk fermentation equals 4 hours. By then, I see some large bubbles on the top and the volume has expanded by about 50-60%. 
6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~835 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can. Note that I had to move pretty fast as the dough started to get sticky the more I touched it. 
8. Place the dough seam side down in rice floured bannetons. Cover, then refrigerate overnight.

Baking Day:

1. The next morning, heat the oven to 475F with the Dutch ovens inside for an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205F or more.

For fun, after the dough was mixed I figured out the hydration including all ingredients (counted in Bulgur and flakes as part of the flour) except for the salt, allowing 80% water for the yogurt and 10 % water for the honey, and came up with 83.4% hydration! ?No wonder it felt borderline sticky when I was shaping! 

On another note, I have been using cooking spray to oil my Cambro tubs for the autolyse and bulk fermentation. It really makes a difference for me when I am moving dough in and out of tubs to put into the mixer. I am not fighting to get every little bit out and makes clean up a breeze. Wish I had thought of this years ago!

I had quite a few people asking me for a redo so here it is. Minor changes were using only 50g of additional water, doubling the amount of bourbon, mixing the cinnamon with the raisins before adding to the dough and bulking for only 4 hours as the dough temp was quite a bit higher with this batch. Here is my prior recipe: 

http://www.thefreshloaf.com/node/60439/saigon-cinnamon-raisin-sourdough

Once again I got nice oven spring. Hopefully the crumb is as nice as last time. 

I loved David’s San Francisco recipe and decided to add some seeds to it and change the flour combo. I got the inspiration for the seed mixture from a guy named Josh (JoshFox Bread) that I follow on Facebook. He has a micro bakery thing happening similar to what I do but on a larger scale. His breads always look so delectable! So between David’s recipe/method and Josh’s combo of seeds, I hope I have a winner!

Levain:

63 g starter

63 g water

110 g unbleached flour

15 g freshly milled Rye flour

Dough:

668 g strong bakers unbleached flour

116 g freshly milled Durum flour

116 g freshly milled Spelt flour

96 g freshly milled Rye flour

800 g filtered water

23 g pink Himalayan salt

30 g plain whole milk yogurt

Add-ins:

40 g toasted sesame seeds

40 g toasted sunflower seeds

40 g toasted flax seeds

40 g toasted millet

40 g toasted poppy seeds

A few days before:

1. Get your starter up to speed by feeding it two or three times. I fed mine 3 times with rye and unbleached flour.

Two nights before:

1. Mix the starter with the water and then add the flours. 
2. Let ferment at room temperature (70 F or so) for 12 hours. 
3. Refrigerate until the morning of making the dough. For me this was about 24 hours.

The night before:

1. Mill and measure out your flours and set aside covered.
2. Toast all of the add-ins in a dry frying pan. Cover and reserve.

Dough making day:

1. Remove the levain from the fridge to warm up to room temperature.
2. Mix the flours and the water in a stand mixer and mix on low for one or two minutes until you have a shaggy dough and no dry flour. Let autolyse for a couple of hours.
3. Add the salt, the yogurt and the starter in chunks. Mix on low for 1 minute to mix the ingredients and then mix on the next speed up for 9 minutes to develop the gluten.
4. Add the toasted seeds gradually and mix for a minute or two to distribute the seeds throughout the dough.
5. Transfer the dough to a lightly oiled bowl and cover. Place in a warm spot (82 F-My warm spot is my oven with the lights on and the door cracked open) and let ferment for 3 and a half hours with two sets of stretches and folds at 50 and 100 minutes. My dough rose about 30% by the end of bulk fermentation. 
6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~760g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
8. 
9. Place the dough seam side down in rice floured bannetons. Cover and roof in a warm spot until dough has risen 50%. When I made this recipe the last time, the dough had risen 50% in two hours but this time, it was ready after only one. ? 
10. 
11. Then refrigerate for at least 12 hours. This particular dough was retarded for 17 and a half hours.

Baking Day:

1. The next morning, heat the oven to 475 F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough, seam side up, inside. I was surprised at how light the loaves felt and hoped that they weren’t overproofed! ?
2. 
3. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

I think I caught them just in time. I have ears on most of them so happy about that! 

Alan posted delicious looking cinnamon raisin batards (http://www.thefreshloaf.com/node/60371/maurizios-cinnamon-raisin-levain-baguettes) so I had to jump on the bandwagon too. I scaled up the original recipe from Maurizio to make three boules of my usual size which is usually around 1100 g of flour. 

I didn’t go as far as Maurizio to make my own raisins but I certainly thought about it! Due to it being a crazy week, I went with unsulfured Thompson raisins and soaked them in some bourbon overnight. His wholewheat flour was replaced by freshly milled Red Fife wheat done on the finest setting I could get on my Komo mill. I did not sift out the bran. It took a bit to find the Saigon cinnamon but one of the local health food stores had it.

As well, I used my Kitchen Aid Pro Line mixer to mix and develop the gluten instead of using slaps and folds. When it was time to integrate the levain and the salt, I put the mixer on speed one for 1 or two minutes, then I put it on speed two for 9 minutes to develop the gluten. After the 9 minutes, I added the cinnamon and the raisins and mixed for another minute. The rest of the recipe was followed as per Maurizio’s instructions. This is the link to Maurizio’s original recipe: https://www.theperfectloaf.com/cinnamon-raisin-sourdough/

So here is my rescaled recipe:

Makes 3 loaves

Levain:

60 g trice refreshed sourdough starter

30 g strong bakers unbleached flour

30 g home milled red fife flour

60 g of filtered water

Dough:

740 g strong bakers unbleached flour

300 g freshly milled red fife flour

830 g filtered water (divided into 730 g and 100 g)

22 g salt

180 g levain from above

220 g unsulfured Thompson raisins

22 g Bourbon

12 g Saigon cinnamon

The night before:

Raisins

1. Soak the raisins in the bourbon and cover overnight.
2. Be sure that your starter has been refreshed a couple of times already and give it one more feeding. You should have a total of 60 g of starter.
3. Mill the required amounts of Red Fife berries on the finest setting possible. Reserve. 

Dough making day:

Levain

1. Early in the morning, add the water and flours for the Levain to the starter and let sit for 3 to 4 hours.

Dough

1. About an hour before the levain is ready, mix the dough flours and 730 g of the water together in a stand mixer on the lowest speed for a minute or two, and then let autolyse for an hour or so.
2. Add the salt, part of the reserved water, and the levain and mix for a minute on the lowest speed. Then mix on the next speed up for 9 minutes. 
3. Then add the remaining water and the cinnamon. Let that mix for 30 seconds or so and then add the soaked raisins. Mix until the raisins are fairly well distributed. Cover the dough and let rise in a warm place.
4. After 30 minutes, give it a set of stretches and folds until it feels quite firm.  
5. 30 minutes after that, do another set. Then let rise for another 3 or 4 hours. My dough temperature was 76 F when Maurizio called for 79F. I placed the dough in a warm spot (oven with the door cracked open and the lights on) to compensate for the cooler dough. I let it rise until I saw a number of large bubbles on top and the volume had expanded by 50%. This was an additional 4 hours and 15 minutes after the folds for this particular dough. So the total bulk was 5 hours and 15 minutes. 
6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~775 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
8. Place the dough seam side down in rice floured bannetons. Cover, then refrigerate overnight. The loaves spent 15.5 hours in the fridge. 

Baking Day:

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Watch that they don’t burn. Internal temperature should be 205F or more.
3. The house smells amazing!