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golgi70's picture

Hello All.  Gettin ready for a storm here in the Pacific Northwest.  Fortunately it was a beautiful morning and bread traded swiftly.  I'm still unsure how I feel about this loaf.  I couldn't really decide what to make this week so Thursday night I figured I'd build a rye starter to work a second build off of and until the last minute I was just gonna make a 40% rye sour.  Couldn't do it.  Had to see what I could add for fun.  Cardamom is where it all started, then the almonds came into play and then the candied citrus (maybe a bad idea????).  Someone mentioned using cinnamon in dough at 1% which I thought would be quite intense.  I used .3% for the cardamom which was quite nice.  I knew to bring this crunchy lean dough together a small amount of sugar would meld flavors.  I used maple syrup cause it was on hand. (honey would be a better choice I think).  Once again the jury is still out on this one.  On its own its certainly not bad but maybe a little odd.  With a smear of butter its very good and with almond butter and honey its a delight.  I'd like to get some cured meats to see how that goes.  I guess I'll start thinkin bout next week now so I don't do another kitchen sink loaf next week. 

Cardamom Toasted Almond Rye

Rye      (37.5%)
White   (58.3%)
Barley  ( 3.3%)
Wheat  ( .9%)

total flour 1200
total h20    924  (77%)

Build 1 (12 hours)

20 Starter
80 Rye
80 H20

Build 2 (37.5% preferemnted flour)
180 Rye Starter
360 Rye
360 H20
900   (4-6 hours)

Final Dough
700 Central mill hi protein
40 Barley Flour
10 Wheat
 4 Cardamom
472 H20
24 Maple Syrup
25 Salt
120 toasted sliced almonds
15 Candied Orange Peel
15 Candied Lemon Peel.

Total Dough: 2326 
3 @ 775 

1)  Mix Levain, H20 (hold back 10%), maple syrup, flours and cardmamom to shaggy dough.  Let rest 30 minutes

2)  Add h20 and salt and mix on speed 1 for 5-8 minutes (until dough is starting to show some signs of gluten development)

3)  turn to speed 2 and mix until dough starts to gather and pull from bowl slightly.  

4)  Add fruit and nuts and mix briefly on speed one just to incorporate. 

5)  Bulk Ferment 3 hours:  Two gentle folds at 1 hour and 2 hour mark.   *** if I were to do this loaf again I think I'd bulk      ferment the dough  and maybe give one fold after an hour.  This will improve the crumb and make shaping much          easier

6)  Divide, rest, shape, and retard.  

7)  Bake 500 with steam for 11 minutes and vented for 25 more rotating as necessary.  

I took less as the lady is out of town and I wouldn't want to waste any food.  Its the tail end of summer veggies into some winter veggies.  Up front are what they call ground cherries.  in the tomatillo family.  sweet and a familiar taste that I just can't place but its reminiscent of something.  Asian pears, walla wallas, butternut squash, some greens, fennel, Butternut squash soup here i come.  


Happy Baking


golgi70's picture

Spelt Squares
total flour: 924 (86% spelt, 14% white) with an extra build this can be 100% spelt if desired
total h20: 715 (77% hydration)

Levain: 6-8 hours
60 White Starter (100%)
100 Bread Flour
38 Spelt
138 H20
336 (168 prefermented flour

756 g Spelt
547 g h20 (hold back 100 g)
20 g Salt

135 g       toasted cashews
Total dough = 1794
Divide a @ 445 (this was what I did but too small I think I'd divide to 3 parts @ just shy of 600 next time.) 

1) Mix all but salt and nuts squeezing through fingers to get a nice even dough.
Rest 15 minutes
Add 100 g water and squeeze through until its a smooth soft dough. Add nuts and lightly knead/fold in.
Rest 15 minutes
Slap and fold until resilient rest 5 minutes repeat 2 times (time elapsed 35 minutes)
Rest 30 minutes
Stretch and fold (once from each direction
Rest 30 minutes
Stretch and fold
Rest 30 minutes

Preshape to a rough square by stretching into a rectangle and then give a letter fold.
relax 15 minutes
Now carefully stretch to a rectangle and give a 3 fold and lightly shape to a square. Pinch together seams. Place smooth side down on spelt floured couche and proof 45-60 minutes
turn out to floured peel and dock/score/or leave plain
Bake 500 with steam for 7 minutes and vented for 15-20 more

*  These have a seriously crunchy crust.  I think the loaf would be greatly improved with a bit more size.  

Also I think the presheape should be a tight ball.  Then relax. then stretch and give fold.  This should give some more tension and a better spring in the oven.  All in all its salty and crunchy.  Delish with butter and i bet cheese or even jam.  

I toasted the cashews but maybe not quite enough.  Next time I'll be sure to roast a bit deeper and I think they will permeate the dough with there lovely flavor a bit more.  

I made the levain not exactly sure of my plan besides some spelt.  Had I known I'd add all spelt I think I'd have made the levain with all spelt and maybe done two builds to make this 100% spelt.  

 sorry bad photos 

golgi70's picture


Always see figs, cherries, cranberries, raisins, currants.  Why not apples.  Hell, why not fresh apples.  I'm from a Jewish family so why not walnuts with apples.  And since we're being so, Why not be it Rye.  And hence Sour Apple.  Pretty delish for a first run.  Only thing I'd do different off the bat would be to lay apples out on a towel for a bit before adding to dough so they don't create a layer of water between the stretch and folds.  It all work itself out in the end but i think the dough would have come together better had I done this.  Oh and I think I'd like to add some cinnamon, not much, but just enough to hint the dough of it.  I'm not sure what ratio this would be but I'll be looking into it. Without further ado.


Sour Apple

build 1 (skip if rye starter is already available) (this is enough for a touch extra to build as a rye seed if desired)
50 g White Starter
100 g Rye (local stone ground whole rye)
75 g h20


Build 2 (Final Levain @ 78degF 2-4 hours)

200 Ripe Rye Starter
200 Rye (local stone ground whole rye)
140 H20
1000 g Strong White Flour (Giustos Ultimate Perfomrer)
166 g Rye (local stone ground whole rye)
44 g Wheat (local stone ground hard red winter wheat)
770 g H20 (hold back 10%)
75 g honey (mine was raw and infused with cinnamon but as you saw in post not enough cinnamon)
32 g Salt (pink himilayan sea salt)
100 g Walnuts, toasted
125 g Apples, diced 1/2" (the other problem I had was the apples turned out to not be great baking apples and are                                                mushier than I'd like, so get a good crisp baking apple)
2297 (final dough)
540   (levain)
total dough 2837
makes 4 @ 705 g (25 oz)

1) Fauxtolyse*** all but salt, walnuts, and apples 30 minutes. Bulk starts now (4 hours)                                                     #fauxtolyse***my new word for the act of an autolyse but with more ingredients than just flour and water. 

2) Add salt and squeeze through fingers until well combined. Rsst 15 minutes 

3) slap and fold, rest 15 minutes, repeat
4) add remaining h20 and squeeze through fingers until dough comes back together
5) Add fruit and nuts and fold/knead in lightly. Rest 30 minutes. 
6) 2 s + f @ 30 minutes (rest 1 hour)
7) divide, preshape into a tight ball and relax for 30 minutes. Shape to unlined bowls dusted with rice flour
Proof 2-3 hours and bake or 1 hour and retard overnight.
8) Bake at 500 with steam for 12 mintues. lower to 480 and continue baking vented for 22 minutes until deep
dark color. cool

Happy Sunday


Trying to score on an apple.  Only had 4 loaves to try with.  Got it good once.  But I think I got the idea now. 

golgi70's picture

A recent post pushed me to try the Wheat Challah but I don't own ITJB so i just formulated my own and thought it would give me a good recent to use the local soft white wheat.  I figure If I'm gonna add wheat I want something that might still have a soft bite.  To me challah is light, sweet, eggy, and yeasty. I made a short levain using the soft wheat which I timed and watched for bubbles as I wasn't sure if it would be strong enough to double.  I added .25% yeast to add that yeasty flavor and hopefully push it to a bit more fluffiness.  Next time I'll omit and see if its better or worse.

Happy Baking All



golgi70's picture

So I just keep on baking and we are back to whole grains.  Really wanted to make a wholegrain ciabatta and just sorta winged it together and built a Levain off of my White Seed.  A few changes might make this a bit more simplified but I'll write as i did (which was a bit whacky) and follow with a few changes.  

Total Flour: 1075 : 500 Hard White Wheat (46.5%) 500 Whole Spelt (46.5%), 75 White Bread Flour (7%)

Total H20:  925 + 28 (roughly used during folds) 88.6% hydration

Total Dough:  2040   (4 @ 510 g)

Levain: 76degF
150 g White Starter
150 g White Wheat
150 g Spelt
300 g h20
4 hours

350 White Wheat
350 Whole Spelt
550 H20
20 g Agave
20 g Salt


1)  Autolyse 1 hour (hold back 10% of water. 

2)  Add levain, honey, and salt and squeeze through fingers until dough is well blended.  

3)  3 sets of slap and folds.  Each until dough just starts to resist.  These were quick as i wanted to be gentle on the spelt.  After each set I carefully rounded the dough similar to preshaping.  Rest 10 minutes,  Repeat two times.

4)  At this stage I felt my dough was dry for a ciabatta and added more liquid which is now the 10% held back.

5)  Squeeze through fingers until dough comes back.  Rest 30 minutes.  stretch and fold. rest 30 minutes stretch and fold. rest 30 minutes.  At this stage the dough was active and nearly doubled.  It was still a bit soft but I had a plan.

6)  turn out on heavily floured table and flour the top of the dough (It is very sticky).  Scale out at 500 g and then stretch lightly into a rectangle and gives  a letter fold and on floured table.  Cover and let rest 15 minutes.

7)  Using a sifter liberally dust couhe or cloth with spelt flour.  Take shape and stretch again and give another fold.  square off and place on couche.  Let proof 30 minutes.

8)  Carefully turn over and stretch to a long rectangle and place on semolina dusted peel.  

9)  Bake at 500 with steam for 7 minutes.  Continue baking for 20 minutes rotating as needed. 

cool on rack. 


Happy Baking



golgi70's picture

So one of the biggest things I've taken from the broad trip was that 100% wheat breads are much better as a smaller loaf.  I've made a few and we sell one at my current work that is scaled at a whopping 40oz and finished in a loaf pan.  It's good but every time I have it it's a bit overwhelming.  This could just be my preference as more than a few have claimed it their favorite loaf.  Regardless Dave Miller's Chico Nut was an awakening for me as the loaf is so pleasant to eat.  I've adapted some of what I liked from his loaf into the creation of my own 100% Wheat loaf.  

I formulated a recipe and went for it.  The results are out of the oven but not yet sliced so crumb shots will come a bit later.  I have high hopes that this will at least be a good starting point for my 100% Wheat.

Levain Build 1:  (this leaves extra to keep)

50 g      White Starter (100%)

100g     Stone Ground Hard Red Wheat

100 g    H20



this took about 6 hours to ripen


Levain Build 2      76 Deg for 3-4 hours

320 Wheat Flour
10 Bran from sifting
150 Whole Wheat Starter (100%)
330 H20

660 Wheat
660 H20
20 Honey
21 Salt

Total Flour 1065 g (this includes the sifted bran put back in the levain)

Total H20   1065 (plus roughly 28 g used during stretch and folds)  1093 g  Plus 20% honey weight 1097 g roughly 

total Dough Hydartion:   103 %

total Dough Weight:       2171 g   

4 loaves at 540 g or 3 at 725 g 

I'll be playing with sizing until I find the magic number.   This time around i went with the small 540 g loaf.

I sifted the entire lot of flour and the removed bran was 1% of the original weight.  I added this to the levain and now know I need a finer sifter.  I was inteding to get some extraction so the extracted flour could gain strenth through autolyse and the extracted be added back in form of levain.  I followed suit anyway since it was already done. 

1)  Make first build and let rise 4-6 hours pending temps

2)  Make second build and autolyse final dough.  

3)  Add salt honey and levain to autolyse and squeeze through fingers until all is well distributed.  Rest 5 minutes

4)  slap and fold until dough is taught.  rest 5 minutes.  repeat 2 more times.  All were done with scaled water used for my hands.  I got a rough idea of added water from doing so. 

5)  Retard dough and give 2 s/f's at 45 minutes.  Then rest for 12 hours.

6)  Pull from retarder and let rest 30 minutes.  Divide and pre-shape using oiled hands.  

7)  Shape:  I shaped two loaves into bannetons, tops down.  I shaped the other two onto a flour couche tops down. 

8)  Bake at 500 with steam for 9 minutes.  Lower to 460 and continue for about 20 minutes rotating as needed. 

The dough is certainly well hydrated but not so difficult to work with.  I wish I had made a larger batch to work with and I will certainly do so but gentle shaping using little flour and letting the dough adhere to itself seemed to work the best.  


I also scored one of each type of shape.  Had a little sticking on one loaf on the way in but all worked out in the end. 

Crumb shot sometime later today.  


These two were proofed in bowls.  The two at the header of post were done on floured couche.  All in all it looks like they held better shape in the bowls.  


Unscored on the left and scored on the right.  Looks like I got a better shape on the loaf to the right more so than the scoring helping it open.  Future tests will be the true judge.

Anyway this bread is simply amazing.  Sour and salty and wheaty and just enough honey to balance but not taste like honey.  Very pleased and will simply play with loaf scaling and shaping.  



golgi70's picture

White Bread?!?  Been so heavy on the grains all summer I figured it was time to do a simple Sourdough.  I used 10% whole grain split even with freshly milled rye and wheat.  All went into the levain to help give a nice sour twang to this white bread.  When it comes to white bread my favorites lean toward the baguette and ciabatta and less for a traditional sourdough.  Must be the crust to crumb ratio.  With less flavor in a white bread the higher proportion of crust gives the ample flavor one wants.  As for white sourdough I find them most suited for toasting/panini, or croutons.  In the end this came out quite nice and with all the whole grain in the levain it comes off with the flavor of a dough with more than 10% whole grain.  Very happy with this loaf.  


100     White Starter (100% hydration)

100     Malted Bread Flour (11.5% protein)

50       Fresh Ground Rye

50       Fresh ground wheat

142.5  H20


Mix to 75 deg F and let ripen 8-12 hours pending room temp will nearly triple and have a lovely scent when ready


Dough:  DDT 75 deg F (its warm in the kitchen so I aim a touch low knowing it will warm to 77-78)

750    Malted Bread Flour
608    H20 (hold back 10%)
21.5   Sea Salt

total Dough    1,789
2 @ 894.5 g

Total Flour 1000 g

Total H20     800 (80%)


1)  Autolyse 1 hour holding back 10% of final dough h20

2) Add levain and mix to incorporate.  Repeat with salt.

3)  Develop dough to pass window test.  Add held h20 and mix slowly until dough comes back together.

4)  Bulk Ferment 3.5 hours at 76-78 deg F                                                                                                                                    Do three strong stretch and folds (once from one direction and again from the other) @ 45 minute intervals.

5)  Divide dough at 894.5 g and round into a tight ball.  Let rest 30 minutes.  (This dough is wet and the tighter you get the pre-shape the easier and stronger your final shape)  Shape as batards into floured bowls and retard immediately for 8-12 hours. 

6)  Bake at 500 with steam for 11 minutes.  Lower to 460 and continue for 22-25 minutes rotating as needed.

COOL and enjoy



Yellow watermelon, toad melons, poblanos, red delicous apples, zukes, broccoli, dried herbs, kale, carrots, parsnips, mixed greens

Have a great weekend all, 


golgi70's picture

Been a busy month with the new business coming together, vacation, and the daily grind.  Missed a couple markets and I'm back.  Only 11 more markets left if my math is right.  Ran into some temperature issues and hit a ceiling of whole grain for retarding in form again.  Fortunately the bread came out quite nice and tastes great.  I'm trying to come up with a few variations of levains that are relatively simple and can be used as daily bread.  Then I'll have a variety to offer at the shop.  I want to stress improvisation in my business.  Why have a set schedule of breads when it can be ever changing and always exciting for both the customer and myself.  

Moving on.

For 2 875 g boules

Levain: (DDT 78F 3-5 hours pending room temps)

100 g      White Starter (100%)

100 g      Whole Wheat, freshly milled

68.5 g     H20


Final Dough:


450 g     Malted Bread Flour (11.5 %)

150 g     Whole Wheat

166.6g   Whole Spelt Flour

41 g       Whole Rye, freshly milled

16..5 g   Barley Flour

21 g       Salt

639 g     H20


What I did.

Autolyse 1 hour

Add salt and levain and mix until fully developed. 

Bulk Ferment 3 hours (2 french slaps at :30 and :60

                                     2 s + f             at 1:30 and 2:00

Divide at 875 g and preshape 

rest 20 minutes

shape into flour bowls and retard for 8-12 hours

Bake 500 with steam for 15 minutes

lower to 460 and continue baking 235-30 minutes more rotating as needed.


--Changes I'd imply

First off my dough came out warm @82F and moved faster than I'd have liked and the dough would have appreciated 1 more s + f abut I had to get it shaped before it was over fermented.  

I think this dough would work much better mixed.  The 4 stretch and folds at 15 minutes and then retard overnight.  Then divide, shape, proof and bake at room temperature.

If a more sour flavor is desired simply decrease the seed starter in 1/2 and replace with equal parts flour and water in the final dough.  Then the levain will take 8-12 hours.  


Happy Baking



Artichokes, tomatoes, corn, Italian Herb Mix, Local honey, Red D'anjou Pears, Peaches, grapes, watermelon, fennel, brocolli, goat ricotta, and broccoli 

golgi70's picture


So it started with Miller's Bakehouse, Chico Farmers's market found us another bakery, Bouchon Bakery is always worth a visit.  Then we swung over to Wild Flour bread for more loaves. 

So the two rows on the left are all Wild Flour Bread

top left (2 loaves) Dragon:  jalapeno, garlic, and cornmeal

down one:  Olive:  kalamata olives, zaatar, nigella seed

front:  100 % Rye:  caraway, sunflower seed

Second Row from left:

top:  "Wildflour"  Signature wheat loaf (baker's suggestion and mentioned Spelt)

down 1:  Super Seed (multi grain with seeds)

down 1  Wonder - all white sourdough

front:  Occidental - nuts, raisins, cardamom seed

Four loaves top right all from Miller Bake House:

top left - Sesame Loaf - 50% wheat (i think) sesame seeds

bottom left :  chico nut bread (100% wheat, walnuts, almonds)

top right:  Mission Loaf (fig and fennel)

bottom right : Spelt (100 % spelt loaf)

The front right two loaves: 

Large is from Bouchon and I forget the name but he seemed usnure if it was a sourdough.  Multigrain none the less.  Also had a sweet baguette which was good but nothing to right home about.  On the hand some of the pastries were amazing.  The gourmet HoHo, the bouchon brownie, salted carmel macaroon, and the two sandwiches just great.  They make a brioche that they finish like a pretzel which looks awesome but has no shelf life and was very dry, pain au rasin was better last time.  The lines were crazy and we had to do it twice.  Great service.  Expensive as I was already aware.  Not to knock this bakery as it is worth a visit and has some great stuff.  It is proof that too large of production diminishes quality.  

And finally front right.  Hearth and Stone from Cohasset, Ca (found em at the Chico farmers market)  

Russian Black : Pretty standard ingredient list like a Russian Rye but done with natural levain.  

I'm gonna do some slicing, take some photos of each, and then taste and I'll show em all individually. 

Happy Baking/Eating


golgi70's picture

Well this here is the bread I grew up on back in Westchester, NY. For me NY Rye is a light Rye with a tight moist super flavorful crumb crumb. The crust is soft and chewy and much of the flavor of the loaf comes in the chew. I used to be able to just pull the crust off in a ring around the slice and each separate from the interior as a kid.  And yes I sometimes squeezed the insides and ate as a dough ball.  But the best is simply sliced and served with butter.  So I came up with a good rendition of this maybe 5  years ago but can't find the recipe and figured I can get this down relatively fast.  In the end I'd say this is the lean variation.  The dough needs a touch of oil to have the real proper consistency of what I'm used too.  But this is quite good at first bite.  I'll let you know how I feel after a few more.  Anyhoo here is the formula 


NY Rye (lean) take #1

Rye Sour: (this is a change for sure as the previous had a white starter and all rye was in finish mix)

50 g White Starter (100%)
200 g Rye (I used a local stoneground whole rye)
180 g H20

108 g Rye  (more of the local rye)
692 g Artisan  (malted, 11.5% protein)
546 g h20
22 g Salt
31 g Caraway


autolyse 30 minutes with levain.  

Mixed by hand using a new cut and pull method.  I'm sure slap and folds will work too. Just experimenting with different styles of hand mixing.  I did this til dough got stiff, relax 10 minutes, repeat until I have a moderately developed smooth and elastic dough.  

Followed by 3 s+fs @ 30 minutes

Total Bulk Ferment (from the start of autolyse when the levain is added) 3 1/2 hours.  

Divide in 2 and preshape.  rest 30 minutes

Shape into lined bowls lightly dusted with rye.  seams up.  Proof in warm room (78 degF) for 2:15 

I am sure you could shape and retard and bake cold in the morning and maybe even get a nicer crust. 

Baked at 500 with steam for 15 minutes, vented for a further 20+  rotating as needed.



Happy Baking All



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