HeiHei29er's blog

Two experiments this weekend.  One I've been wanting to try and one a friend asked me to make.  I"ll try to get a more detailed method loaded in the next day or two.

 Garlic Onion Oregano and Turmeric
This is one I've been wanting to try.  Didn't know for sure how much of each inclusion to add, so this is the starting point.  Smelled wonderful coming out of the oven.  Seems to have lost those aromatics as of this afternoon.  Haven't tried it yet.  The Red Fife and Kamut were milled on my Mockmill.  

EDIT:  From my perspective, the texture was spot on but the flavor was lacking.  Shared half a loaf with a friend.  She thought it was delicious and made great paninis, but couldn't discern any flavor other than onion.  Next time, I will increase the inclusion amounts.

 Method
1)    Combine levain ingredients and ferment at 70 deg F for 12-14 hours
2)    Coarsely mince garlic and chop green onion.  Combine and sautee in 1 tsp olive oil over low heat to avoid burning the garlic.  Sautee until aromatic.  Add oregano and turmeric to the sautee, stir well to combine, and cook for 1 minute to bring out the aromatics in the herbs.  Remove from heat and cool.
3)    Combine all final dough flours and final water.  Stir gently until flour is just wetted.  Cover and autolyse for 30 minutes.
4)    Add levain, inclusions, and salt to autolyse and combine with pinch and folds.  Continue until levain is well mixed into autolyse.
5)    Develop medium gluten.  I used 3 sets of bowl kneading with 10 minute rests.
6)    Bulk ferment at 76 deg F.  Folds every 30-45 minutes (30 min if dough strength is low, 45 minutes if dough is reasonably holding its shape) until dough is starting to get "puffy".  Allow dough to expand to roughly 75-90%.
7)    Degas dough and pre-shape in a boule.  Bench rest for 20 minutes.
8)    Final shape round or oval.  Final proof at 76 deg F until dough has roughly doubled and is "jiggly".
9)    Pre-heat oven at 465 deg F; steam oven: bake at 450 deg F (5 mins), 425 deg F (15 mins); vent oven and remove steam; 425 deg F (10 min), 400 deg F (10-15 min)

Unfortunately, the yellow in the crumb didn't come through to this file upload.

Garlic inclusions

Bacon Egg and Cheddar
A friend asked me to try this one.  My choice on yeasted or sourdough.  I went with the RYW/SD combo in my levain.  Wasn't sure how much inclusion to add for this one either.  Like the Garlic Onion Oregano, the bacon was noticeable when it was pulled from the oven, but that aroma has subsided. 

This past weekend's bake was a new technique for me and I think it worked out pretty well.  The recipe is Oatmeal Bread from Bread (3rd Ed.).  I've made single loaves of this bread a couple of times, but it was always made straight through from start to finish.  This weekend was busy, so I did the mix on early Sunday morning and then followed Jeffrey Hamelman's recommendation to develop flavor with a straight dough and did a cold retard after 2 hours of room temperature bulk.  The dough had to be punched down numerous times and lesson learned...  Don't cold retard in a refrigerator that people will be in and out of all day.  I don't think the dough was kept at a low enough temperature to prevent rising.

The dough was shaped, proofed, and baked about 8-9 hours after initial refrigeration.  All spoken for, so no crumb shots.  Based on previous bakes with this bread, the crumb is typical of a sandwich type loaf.

Makes 1 loaf...

200g  AP Flour
100g  Bread Flour
100g  Whole Wheat Flour
240g  Water
44g    Whole Milk
8.8g   Himalayan Pink Salt
2.8g   ADY
30g   Honey
15g   Butter (softened)
15g   Roasted Black Walnut Oil
66g   Quick Oats

1)  Put water, milk, and honey in mixing bowl and add oats.  Let soak for 20-30 minutes to soften.
2)  Combine dry ingredients except ADY and whisk together.
3)  Combine butter and walnut oil in a small boil and mix with 30g flour mixture.  This will help get butter and oil evenly mixed in final dough.
4)  Dissolve ADY in water/oat mixture
5)  Combine all ingredients and mix to a shaggy dough.
6)  Fermentolyse: 15 minutes
6)  Develop dough to moderate gluten with bowl kneading (4 sets)
7)  Letter folds every 45 minutes
8)  Bulk ferment for 2 hours and then cold retard.  Punch down dough for the first few hours while in cold retard
9)  Shape and place in bannetons for final proof.
10)  Pre-heat oven to 450 deg F; Bake at 430 deg F (5 minutes), 415 deg F (5 minutes); 400 deg F (10 minutes); vent oven; 375 deg F (20-25 minutes)

English Muffin Toasting Bread

I was asked by a friend...
"How about making an English Muffin Bread?"

"Not sure.  I've never made English Muffins."

"No.  An English Muffin Bread.  It's good for toast."

"Hmmm...  Never heard of it.  Let me do some digging and get back to you."

A Google search and a few mouse clicks brought me to the recipe for English Muffin Toasting Bread on the King Arthur website.  Made the initial test bake today.  I followed the recipe verbatim, so I won't repeat it here.  The only difference was using a Pullman pan instead of a standard 8.5" x 4.5" bread pan.  I couldn't let it rise over the lip of the Pullman, so I let it rise until I saw the first couple holes appear on the surface of the dough.  Easy recipe and actually smells really good for being such a short ferment.

20% Barley with Cracked Wheat

Another barley variant.  Sourdough this time with a barley flour/cracked wheat soaker.  This is the first bake using the starter cultured from the honey YW sediment.  It had been in the refrigerator for a few days but still had great gluten structure, so I decided to use it in a levain without refreshing.  I increased the inoculation a bit (just in case) to account for possible sluggish performance on the levain build.  I did an overnight build and the levain looked good after 11 hours at 70 deg F.  Bulk fermentation was really slow and had only reached 75% after 6 hours.  Final shaping was round and the final proof was stopped at 2 hours.  The dough had risen some but not what I was expecting.  However, it had some decent jiggle to it and easily passed the poke test, so I proceeded to the bake.  I did get some decent oven spring and overall, I'm happy with the loaf.  Smells tangy, has a great profile, and should make some good sandwiches.  To me, it looks a little tight and underproofed....

No secret I love barley flour in my bakes.  It's just a flavor I enjoy.  This bake is based on a recipe in The Finnish Cookbook by Beatrice Ojakangas.  I converted from volume to weight as best I could and took a few liberties.

1)  I replace half the rye flour with rye chops
2)  I added a YW pre-ferment that incorporated all the rye flour and half of the barley flour
3)  I used the rye chops, half the barley flour, and crushed fennel seed in a whole milk scald
4)  Eliminated the butter

At this point, I'm not sure I can call it Hiivaleipa anymore, which means "yeast bread" according to the author.  Her recipe is a straight dough formula.

I used the old honey based YW for one last bake while my new raisin YW is brewing.  I used a 2-stage build this time, and whether it was from the YW, the 2-stage build, or the flour mix (I'm leaning here and the YW), this was the first time in the little over a year that I have been baking SD that I experienced a strong acetic acid levain.  The first aroma when I opened the levain jar was vinegar.  Plain as day.  Once I started stirring, the aroma shifted to more of a sour apple.

The dough was fairly sticky but stiff after the initial mix.  I used bassinage to add water during the first set of kneading.  I lost count, but guessing I added roughly 5-7% water during bassinage.  I added water until I had a sticky but supple dough.  It did lose some of the stickiness during the bowl kneading process and then a little more during bulk, but I had to use a little more than normal flour during pre-shaping and shaping because of the stickiness.

Final product is a bread with a crispy crusty and seems reasonably airy by initial feel.  It is on the heavy side, so I think it retained a fair amount of moisture.  Hopefully not gummy.  The fennel seed aroma is not overpowering and I definitely get the barley/sour rye aromas as well (which is interesting since I started with a YW but we've kicked that one around enough in the forums). 

Makes one loaf...

Total Dough
90g    All Purpose Flour (20%) - King Arthur
180g  Bread Flour (40%) - King Arthur
45g    Rye Chops (10%)
45g    Dark Rye Flour (10%) - Bob's Red Mill
90g    Barley Flour (20%) - Food to Live
162g  Yeast Water (36%)
203g  Whole Milk (45%)
8.1g   Salt (1.8%)
4.5g   ADY (1%)
1/2 tsp  Crushed Fennel Seeds

1st Stage Pre-Ferment (10% PFF)
22.5g  Dark Rye Flour
22.5g  Barley Flour
54g     Yeast Water

2nd Stage Pre-Ferment (20% PFF)
22.5g  Dark Rye Flour
22.5g  Barley Flour
45g     Bread Flour
108g   Yeast Water
All of 1st Pre-Ferment

Whole Milk Scald
45g      Rye Chops
45g      Barley Flour
1/2 tsp Crushed Fennel Seed
202.5g Whole Milk

Final Dough
90g      All Purpose Flour
135g    Bread Flour
8.1g     Salt
4.5g     ADY

Day/Night Before
1)  Combine all ingredients for 1st Stage Pre-Ferment and ferment at 76 deg F for 7 hours
2)  Pre-heat towel covered Crock Pot to 150 deg F.  Weigh out scald flours and fennel seed and set aside.  Pre-heat whole milk in a covered bowl in the microwave to 165-170 deg F.  Dump scald flours in whole milk and stir to wet all flours.  Immediately cover tightly with foil and place in Crock Pot overnight.
3)  Combine all ingredients for 2nd Stage Pre-Ferment and ferment at 76 deg F for 12 hours

Day of Bake
1)  Increase Crock Pot temperature to 185 deg F.  Hold there until scald temp reaches at least 180 deg F.
2)  Combine Final Dough ingredients including salt and yeast.  Mix them very well using whisk to evenly distribute ADY and salt.
3)  Add scald and levain to dry ingredients and mix.  Use hands to mix and insure all the flour is wetted.  Adjust hydration with water if needed.
4)  15 minute rest
5)  Bowl kneading for 24-30 folds.  Keep folding until you start to see the start of gluten formation and dough development.  Bassinage during this step (if needed) until you have a supple dough.  10 minute rest
6)  Bowl kneading 15-20 folds.  Dough should start to take shape and firm up a bit.  10 minute rest
7)  Bowl kneading 12-15 folds.  Stop when dough starts to show signs of smoothing and firming up.
8)  Place dough in oiled bowl and ferment at 76 deg F until doubled in size (75 minutes for me)
9)  Pre-shape into a boule
10) 15-20 minute rest
11)  Final shape round or oval
12)  Pre-heat oven to 410 deg F; bake at 410 deg F (20 minutes with steam); vent oven; bake at 400 deg F (10 minutes), lower to 375 deg F (15 minutes)
13)  Due to high hydration and scald, take internal temp high to drive off excess moisture.  I took internal temp to 209+ deg F

Scoring for this dough inspired by Isand66 and his recent bake.  Seemed to work well.  Got a nice ear and decent expansion.  A little more spread than loft, but probably to be expected with 40% whole grain that has minimal gluten content.  Crumb pictures tomorrow after giving it ~18 hours to cure.

The basis for this recipe is from Hamelman's Bread (3rd Ed.).  Two main changes:  I used RYW (the one giving me "yogurty" levains) for half the pre-ferment water and I "caramelized" potatoes instead of roasting them.  With the baking steel, I have trouble with the starches from the potatoes burning the bottom crust, so this was cooked at lower temps and the top element shield removed after steaming to get color into the top crust.  Worked quite well.

Makes one loaf...

Total Dough
200g   All-Purpose Flour (50%)
140g   Bread Flour (35%)
60g    Whole Wheat Flour (15%)
40g    Raisin Yeast Water (10%)
240g  Water (60%)
9.6g   Salt (2.4%)
2.4g   ADY (0.6%)
100g  Gold Potatoes (25%)
3g      Butter (3%)

Pate Fermente (30% PFF)
120g   Bread Flour
40g     Raisin Yeast Water
38g     Water
2.4g    Salt
0.1g    ADY

Caramelized Potatoes
100g   Gold Potatoes (other potatoes should work fine) (uncooked weight)
3g       Butter

Final Dough
200g   All-Purpose Flour
20g    Bread Flour
60g    Whole Wheat
202g  Water
7.2g   Salt
2.3g   Yeast

 Method

The night before
1)      Prepare pate fermente by combining all ingredients and lightly knead until smooth.  Place in covered bowl and ferment for 12-14 hours at 70-72 deg F

The next morning
1)      Cut potatoes into 1/4" - 1/2" cubes and place in covered frying pan with butter on low heat.  Make sure to keep the heat low and slow to not brown the potatoes and slowly caramelize them.  Stir every 10-20 minutes to cook evenly.  Potatoes are ready when they start getting sticky and mushy (90-120 minutes).  Remove from heat and let cool.
2)      Weigh cooked potatoes and place them in a NutriBullet.  To that, add an equivalent weight of Final Dough water (ex. 85g potatoes and 85g of the Final Dough water). Make sure to keep track of the water used in this step and subtract it from the Final Dough water amount.  Blend the potato/water mixture in the NutriBullet until a pudding-like consistency with no potato chunks is reached.
3)      Dissolve yeast in remaining water.
4)      Combine all ingredients including salt and start to mix.  Add chunks of pate feremente while mixing to incorporate it.  Mix until flours are wetted.  Adjust hydration if needed.
5)      Fermentolyse for 20 minutes
6)      Develop gluten; FF x 25 (three sets with 5 minute rests); Bowl Kneading (two sets with 10 minute rests)
7)      Bulk ferment at 76 deg F until dough has doubled
8)      Degas dough and pre-shape into boule
9)      Bench rest for 15-20 minutes
10)   Final shape as oval and place in banneton with seam side down.  To shape, take rested dough and flatten into round shape while degassing.  Take edge closest to you and fold to the middle.  Take right side and fold to just past middle.  Take left and fold to just past the center.  Take side furthest from you and pull over to center.  Lastly, roll dough away from you so seam is on the bottom.  Using cupped hands, pull dough toward you gently a couple inches.  Rotate the boule 90 deg and repeat the gentle pull.  Repeat on all four sides. This is to round off the dough and get the seams on the bottom.  Once round, pull the dough toward you more firmly 2-3" to put tension in the surface of the dough.  Rotate it 180 degrees and repeat letting the dough extend into an oval.  Keep rotating 180 degrees and pulling dough to you until desired oval shape and dough tension is reached.  Once an oval shape is reached, spin the dough on the bench for 1-1.5 revolutions to help seal the bottom.
11)   Final proof at 76 deg F
12)   Pre-heat oven at 410 deg F for 1 hour with oven set for steaming and top element shield in place.  Turn dough out of banneton onto parchment paper and mist with water.  Let dough sit on bench until seams just start to show.  Place dough on oven steel with steam pan below it on bottom rack and add 3/4 cup boiling water to steam pan.  Bake at 410 deg F (20 minutes); vent oven and remove top element shield; reduce heat and bake at 400 deg F (20-25 minutes); internal temp target 208-210 deg F

Not sure where the large bubbles came from, especially the one near the surface.  I thought I degassed it pretty well, but maybe not.  Very happy with the size, texture, and uniformity of the crumb.  It's quite soft. 

This is a recipe in Hamelman's Bread (3rd Ed.).  It was a straight forward bake and had a very nice sour apple aroma during the bake.  Haven't had a chance to slice it yet, but will have some in the morning for breakfast.  Recipe calls for Medium Rye, but says that Whole Rye can be substituted.  I proofed this seem side down for the natural score look.

Makes one loaf...

Total Formula
270g   Whole Rye Flour (fresh milled) (60%)
180g   Bread Flour (40%)
338g   Water (75%)
8.1g    Salt (1.8%)
4.5g    ADY (1%) (Optional)
45g    Flaxseed (10%)

Sourdough Pre-Ferment (40% PFF)
180g   Whole Rye Flour
144g   Water (80% hydration)
18g     Mature sourdough culture (10% inoculation)

Flaxseed Soaker
45g    Flaxseed
90g    Water (Boiling)

Final Dough
90g    Whole Rye Flour
180g  Bread Flour
104g  Water
8.1g   Salt
4.5g   ADY

1)   Combine ingredients for sourdough and ferment for 12-16 hours at 70 deg F
2)   Combine ingredients for soaker at the same time as pre-ferment.  Let come to room temperature.
3)   Dissolve ADY in Final Dough water
4)   Combine all ingredients and mix until flours just wetted.  Let rest 10-15 minutes.  DDT = 80 deg F
5)   Two sets of bowl kneading to develop some gluten.  10 minute rests between sets.
6)   Bulk ferment at 80 deg F for 40-50 minutes
7)   Shape into round or oval
8)   Final proof at 80 deg F for 40 minutes
9)   Pre-heat oven to 460 deg F; bake with steam at 450 deg F (10 minutes); 425 deg F (10 minutes); vent oven; 400 deg F (25 minutes)

There are a number of versions of this bread out there, but I was originally introduced to it by Danni's.  For this bake, I wanted to use only Yeast Water for leavening.  My YW was refreshed a couple weeks ago and has been resting in the refrigerator.  Decided to give it a try without refreshing it.

Poolish build went okay.  Had decent activity and good froth/bubbles at the surface, but it didn't rise a tremendous amount (may not have developed gluten enough).  After 13 hours, I proceeded to mix and was surprised to find my poolish smelled like a levain.  Nice and yogurty.  My YW did not smell sour at all, but I certainly picked up some LAB somewhere in that poolish.  At that point, I knew I should throw a little ADY into the final mix, but determination to use only YW crossed the line into stubbornness, and I went ahead using only YW.

Overall, happy with the loaf.  It turned out to have decent volume and spring, but it certainly would have benefitted from 1g of ADY.  However, it has a WONDERFUL aroma.  It really doesn't even smell like onions.  I almost get a sour apple smell as much as I do an onion smell.  That combined with the aroma of roasted sunflower seeds and rye makes this one unique.  As of now, the loaf seems to have a decent feel to it.  Will wait until tomorrow to slice into it.  Because of the sourness to my "poolish", I think I'll revisit this one as a SD.

Makes one loaf.  This formula shows the YW poolish, but I think you could easily substitute a levain.  Maybe drop the PFF down to 20% from 30% in that scenario.

Total Formula
200g   AP Flour (50%)
140g   Bread Flour (35%)
60g     Whole Rye Flour (15%)
212g   Raisin Yeast Water (53%)
192g   Water (48%)
8g       Salt (2%)
40g     Wild Rice Blend (10%)
24g     Chopped Onion (6%)
6g       Butter (1.5%)
1/2 tsp Ground Sage
20g     Roasted Sunflower Seeds (5%)

Poolish
120g   Bread Flour
144g   Raisin Yeast Water

Rye Soaker
60g    Whole Rye Flour
72g    Water (boiling)

Wild Rice Porridge
40g     Wild Rice Blend
120g   Water

Caramelized Onions, Sage, and Sunflower Seeds
24g    Chopped Onions
6g      Butter
1/2 tsp Ground Sage
20g    Roasted Sunflower Seeds

Final Dough
200g   AP Flour
20g     Bread Flour
68g     Raisin Yeast Water
8g       Salt

1)   Combine ingredients for YW poolish. Ferment at 76 deg F for 12-16 hours prior to final mix.
2)   Add boiling water to the whole rye flour and stir until flour is wetted.  Immediately cover and let cool to room temp.
2)   Combine ingredients for Wild Rice Porridge and cook on low heat in covered pot until water is fully absorbed (will take approximately 45-60 minutes).
3)   Place onions and butter in pan and cook over low heat until onions are translucent (stirring occasionally).  Cook slowly to gradually caramelize the onions (should take about 25-30 minutes).  When onions are translucent, add ground sage to the onions and stir until sage is fully wetted.  Cook until sage is fragrant (maybe 1-2 minutes).  Remove from heat.
4)   In a separate pan, roast sunflower seeds over medium heat until lightly browned and roasted (4-5 minutes).  Place in a separate container to cool.
5)   When rice is done, add onion/sage blend and sunflower seeds to it and stir.  Leave covered and cool to room temperature.
6)   Combine Final Dough ingredients with the rye soaker and poolish.  Mix until flours are wetted.  Make sure rye soaker is broken up and evenly distributed in the dough.
7)   Rest for 15 minutes and then develop moderate gluten with two sets of bowl kneading.  10 minute rest between sets.
8)   Laminate in Wild Rice/Onion/Sage/Seed blend and place back in covered mixing bowl.
9)   Complete two more sets of bowl kneading with 10 minute rests and then place in oiled bowl for bulk.
10)  Bulk ferment at 76 deg F with folds at 45 minute intervals
11)  Pre-shape round and then 20 minute rest
12)  Final shape into an oval and place in banneton seam side down
13)  Final proof dough at 76 deg F
14)  Preheat oven to 460 deg F; turn out dough onto parchment and add water to steam tray in oven; bake at 450 deg F (10 minutes); 425 deg (10 minutes); vent oven; 425 deg F (20 minutes).  Push temp up to 210 deg F with all the moisture in the rice.

Last weekend's bake was Hamelman's Semolina Bread.  The only major deviation I made was using a pate fermente pre-ferment instead of the "Flying Sponge" (I think that's what he called it).

Makes one loaf...

Total Formula
158g  AP Flour (35%)
68g    Bread Flour (15%)
225g  Semolina Flour (50%) (Re-milled Bob's Red Mill Semolina)
292g  Water (65%)
9.0g   Salt (2%)
1.4g   ADY (0.3%)
18g    EVOO (4%)

Pate Fermente
68g   AP Flour 
68g   Semolina Flour 
85g   Water 
2.7g  Salt 
0.3g  ADY 

Semolina Autolyse
158g  Semolina Flour
134g  Water

Final Dough
90g  AP Flour
68g    Bread Flour
74g    Water
6.3g   Salt
1.1g   ADY
18g    EVOO

1)  Combine pate fermente ingredients and ferment at 70 deg for 12-16 hours
2)  Combine Semolina Autolyse ingredients 45-60 minutes prior to mix to hydrate the flour
3)  Combine Final Dough ingredients including the salt with the pate fermente and the autolysed semolina.  Mix until flours are just wetted with no dry spots.
4)  Let rest for 20 minutes
5)  Develop medium gluten with bowl kneading (4 sets with 10 minute rests)
6)  Bulk ferment at 76 deg F.  S&F at 45 minutes.  Allow dough to double.
7)  Pre-shape round
8)  Bench rest 15-20 minutes
9)  Final shape then proof at 76 deg F
10) Pre-heat oven to 460 deg F; bake with steam 450 deg (5 min), 435 deg (5 min), 425 deg (10 min); vent oven; 400 deg (10-15 min)

Pate Fermente after 12.5 hours - bubbles just starting to break through

Finished loaves - had a few that didn't want sesame seeds

Playing around with different scoring

Love a good sesame coated crust!

This recipe is based on Hamelman's 80% Rye with a Rye Flour Soaker from Bread (3rd Ed.).  I followed the recipe as written with two exceptions.  I used a mash at 125% hydration instead of a soaker at 100% hydration, and I used a 50:50 barley:rye flour in the mash instead of all rye flour.  The recipe calls for Medium Rye but states that Whole Rye can be substituted.  I used fresh milled Whole Rye.

The method calls for 8 minutes of mixing with a mixer noting that gluten development will be minimal and the dough will be sticky.  Mixing by hand, I fought with the stickiness for a good 10 minutes before I thought to keep wetting my hands.  I was able to get much better mixing after that although I did add a little bit more moisture to the dough (not much though).  I mixed for another 6-8 minutes, but not sure I achieved nearly enough mixing.  Didn't accomplish a whole lot in that first 10 minutes.

I was able to maintain 82 deg F for bulk and final proof, but I was a little low on dough temp after the mix.  I extended bulk from 30 minutes to 45 minutes.  The dough had risen roughly 50%.  Not sure if that was enough or not.  I shaped round being careful to not degas too much and placed in a well floured banneton.  The method calls for 50-60 minutes, and I had a nice rise after 60 minutes.  I thought I was starting to see pinholes so ended the final proof, but to be honest, I've only done a couple high rye loaves, so I might have ended early (pictured below).  Does it look like I went long enough or could it have used another 10-15 minutes?

The recipe amount for the home version says it can be one large or two medium loaves.  I halved the amount and made a single loaf, but I think next time I'll make one large loaf.  It's pretty solid and has a very hard bottom crust.  There was very little oven spring.  Not sure if it's the mash or the questionable mixing that had the biggest impact.

The crumb is on the dense side and still a little moist after 21 hours.  Still learning what constitutes a typical and good high rye bread versus a brick.  I guess I'm leaning more towards a brick on this one.  :-)  However, it smells very good with definite sweet tones. 

Any suggestions on what to eat with this bread?  I usually just have my breads as toast in the morning or as grilled sandwiches.

Makes one large loaf or 2 medium loaves

Rye Sourdough
315g Whole or Medium Rye Flour
262g Water
32g Mature Culture

Combine ingredients and ferment for 12-16 hours at 70 deg F

Rye Soaker
180g Rye Flour (I used 50:50 barley:rye)
180g Boiling Water (I used a mash at 125% at 153 deg F for 6 hours and then 180 deg F for 2 hours)

Combined ingredients and cover.  Let come to room temperature.

Final Dough
225g Rye Flour
180g Bread Flour
216g Water
16g Salt
14g IDY

1) Combine sourdough, soaker, and final dough ingredients and mix with spiral mixer for 8 minutes on 1st speed.  DDT = 82 deg F.
2) Bulk ferment 30 minutes at 82 deg F
3) Shape round
4) Final proof for 50-60 minutes at 82 deg F
5) Bake at 470 deg F with steam for 15 minutes then 40-50 minutes at 430 deg F
6) Let cool then wrap in baker's linen for 24 hours to let crumb set

Mash before mix

Trying different grains now that I have the Mockmill 200, and this week, I experimented with Turkey Red and Red Fife.  Recipe was my standard overnight sourdough recipe with equal parts of Turkey Red and Red Fife as the whole grain component.  The grains were milled to pass through a #40 sieve.  Result was about 95% extraction.  The bran collected was then scalded and used in the final mix.  Real happy with how they turned out externally.  Nice blisters and bloom.  On one of the doughs, I tried using a modified version of Danni's shaping method to use with an oval banneton, and I think it has potential!  No idea if I can repeat it, but I'm happy with how the first one turned out.  :-)

Crumb shot tomorrow after it's sat for 24 hours.

Makes one loaf...

Final Dough
225g   All-Purpose Flour (KA) - 50%
135g   Bread Flour (KA) - 30%
36g     Turkey Red (Janie's Mill) - 8%
36g    Red Fife (Janie's Mill) - 8%
18g    Barley Flour (Food to Live) - 4%
68g    Raisin Yeast Water - 15%
248g  Water - 55%
9g      Himalayan Pink Salt - 2%
18g    Mature Starter Culture - 4%

1)    Mix: Combine all ingredients and mix until flour is wetted.  Place in covered bowl.
2)    Saltolyse: 60 minutes to hydrate whole grains
3)    Moderate Gluten Development: 2 x 50 FF with 5 minute rest between sets
4)    Bulk Fermentation: 76 deg F, Coil folds every 60 minutes until dough starts to get puffy (8-9 hours).  Continue bulk until dough has expanded 75-80%.
5)    Preshape: Shape into a boule.  Tighten the boule as needed to assure dough has some structure.
6)    Bench Rest: 15-20 minutes
7)    Final Shape: Boule or Oval
8)    Final Proof: 76-77 deg F until the dome of the dough is slightly above the top of the banneton.  (It's hard for me to convey a good end point to others.  I go by visual expansion (50-75%) and the dough being "jiggly").  Usually takes 1.5-2 hours.
9)    Cold Retard: Refrigerate overnight
10)   Bake: Pre-heat oven at 460 deg F for 45 minutes with baking steel in place and oven vent plugged; turn out dough on parchment, mist dough surface, and score; place dough on baking steel and pour 3/4 cup boiling water in steam tray; bake 450 deg F (10 minutes), 425 deg F (10 minutes); vent oven; 425 deg F (10-15 minutes).