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I have baked this in the past as a yeasted recipe and thought I would try a half recipe using my SD starter.  I fed the starter 1:1:1 and 4 hours later it had more than doubled, so I mixed as per the recipe only using dabrownman's sourdough process:  knead for 5 minutes, 5 rest then knead for another 5.  Bulk proof on the counter with S&F's at 30, 60 and 90 minutes, 11/2 hours on the counter then into the fridge to retard overnight.  An hour to warm up this morning, then divide and scale the dough, pre-shape and bake.

A simple loaf…...

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Well, just to prove that my mind can get a bit fuzzy after long hours and stressful situations, for the life of me, i thought the title of this was simply "Farmer's Bread" - but it wasn't.

Some people expressed interest in some formulas, I am posting here.  These do come from a German baker's manual (I had to fire up the German translation skills...and get some help...) and I did bake at least one of them (no pictures - I'm back to my old habit of no pictures.)

First the method:

Final Mix desired dough temperature - 82-84F (yep. no typo)

My vacation has begun... with baking.  I've eyed the Arrowhead Mills Sprouted Wheat Flour for some time and decided it was time to use it.  My attempts here were directed at a solid everyday bread.  No fillers besides the 25% Whole Grain addition.  The dough is quite fantastic.  Very smooth and elastic with great strength.  It was so active and happy at the time of divide/shape I didn't dare proof it at room temp at all and went straight to the retarder for 8 hours (maybe a mistake).  Holy Oven Spring.  

http://vimeo.com/34325967 after watching this video.. inspired me to work with higher hydration confidently. 

my first 85% hydration loaves...

Hello everyone,

Thanks to David for his Pizza Bliss post and the delicious pizza crust formula and method he shared.
Pizza crust has always been a challenge for me and I was very happy to have made this pizza crust!

David's formula made a lot of dough and we ate pizza three nights running - my husband couldn't believe his luck :^)

This was one of the pizzas we enjoyed (Bacon, Potato, Rosemary):
http://m.foodnetwork.com/recipes/453473

I used the SD method, sorry the dabrownman method once again on this one, using 10% organic rye, 10% duram semolina and 5% WW.  All aspects of this bread went together well and I can't wait to taste the results. So I did an overnight autolyse on the whole grain flours @ 100 hydration and another hour of 100

Thank you so much to all of you who gave me some really good advice with making these rolls.

It's only taken me just over a year of disaster after disaster.

I think I now know where I was going wrong.

1) My dough was'nt the right consistency.

2) On the second proofing I left them too long.

3) the covering on the second proofing was too heavy and squashed the rolls down.

4) the oven was on 140c instead of 200c

The only problem I have now is that the rolls are tasting quite bland.

Any ideas please ?

Thank you all again

We took last week's more tame bake and decided to gussie it up some.  There is just no way to hold my apprentice back when it comes to gussieness.  She decided to add some walnuts and re-hydrated black mission figs (one of our favorite combinations for fruit and nuts in bread) and some pumpkin and sunflowers seeds

This weeks bread was Sesame Poppy Seed Sourdough.