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I've been infatuated with colorful loaves for a while now. These next two weeks I'll be making purple. Tonight was purple corn polenta, later this week will be purple carrot, and next week will be purple sweet potato!

I winged this recipe. About 70% bread flour, 20% polenta, 15% wholewheat, 15% semolina, 15% starter, 3% salt, and 79% hydration.

I’m just documenting the process of making this bread, from the recipe here: https://www.theperfectloaf.com/fifty-fifty-whole-wheat-sourdough-bread/

This is my first attempt at Isand66 recipe last weekend.

Friday night mixed levain and left it overnight on the bench then refrigerated

36 g starter + 114 g flour + 32 g spelt

 Saturday morning mixed & cooked porridge ingredients then allowed to cool

45 g rolled oats  (extra here as no flaked barley), 25 g oat bran, 19 g kibbled rye and 362 g water.

Diced potato and roasted until tender and allowed to cool

Memories - 10 days ago my one of my much loved Swiss sister-in-laws sadly passed away.  We were not able to be there for her funeral on Friday so I baked the Herz Rosen Kuchen in her honour.  This was something I have so many memories of her making when we visited that I felt that little bit closer to the family. I will always associate this recipe with her.

Leslie

Sunday

6:32am Mix by hand:

250g white flour
251g whole wheat flour
372g room temp. water

7:13 Add in 124g active levain (80% hydration, 20% rye).

Stretch and fold 4 times over two hours, adding 117g (~1 C.) pumpkin seeds during 3rd S&F.

9:30am into the fridge.

Monday

4:00pm out of the fridge

5:40(ish) shape and proof on greased parchement in bowl

6:28 score loaf, then into a 500F dutch oven for 25 minutes with the lid, then 10 without.

The best the cheapest all around go to ring mold

0.90 Each  I use the 3.5,4.0,4.5,5.0
I use them for the following
Breakfast 3.5 or 4 size sandwich size  4.0 or 4.5 and small pizza size 5.0

https://americantraditioncookiecutters.com/biscuit-cookie-cutters

 

I have had a number of breads that include onions bookmarked, but never got around to trying them. So this is my attempt at this.

1. Caramelize 3 diced onions in 1 tbsp each of butter and olive oil. Since I quadruple my recipes, this took me 3 hours! Normally, it takes 45 minutes to an hour. Set aside to cool. I prepared mine a few days ahead and put them in the fridge. I let them come back to room temperature before using them.

My starters are always very strong.  I was a little worried though as I took a fairly long tip to India, how my main source would do. Apparently, it really wanted to get out and be made it to bread. I found it totally healthy, but half had escaped into the refrigerator!. Made a bunch of nice loaves after a feeding.

A friend brought me a butternut squash that weighed in at about 3Kilos.  It is a big squash!  So naturally I decided to try putting squash in bread.  

Here is what I did,

AP flour 225g
Red Fife 70g
Squash puree (baked  the squash and then pureed it) 100g.
Starter (100%) 115g
Water 150g
Salt 5g
Maple syrup 18g
Pumpkin seeds - toasted 75g.

1.  Mix all but seeds by hand Let sit for 30 mins. add in seeds and do Stretch and folds to incorporate.