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400g Strong Bread Flour

100g Plain Flour

45g Sugar

10g Salt

25g Milk Powder

15g Fresh Yeast

100g Starter - (100% Hydration)

225g Cold Water - 5c deg

40g Butter

250g Butter For laminating

9cm x 13cm @ 3.5mm - 4mm thick

Makes about 18 

Method:

Mix everything except butter

Add butter gradually

Mix well, knead by hand after

Wrap in cling wrap and refrigerate for 24 hours

Next day Make your butter block do 3 layers lock in

Suppose to be Benny’s “Furikake and Miso” sourdough but missed sesame seeds! Overall amazing flavour but can’t really taste the full flavour having to missed one of the most important ingredients! Definitely making it again without missing ingredients 😂 @bread_md 

340g Strong Bread Flour

60g Whole Wheat

312g Water

7g Salt

86g Starter(12% of total dough weight-100% Whole wheat-mature)

40g Miso

3 tbsp Toasted Sesame Seeds

Inspired by “Trevor Jay Wilson’s Open Crumb Mastery”

Always trying to make it better the second time around.

Recipe:

320g Strong Bread Flour

80g Whole-wheat flour

320g Water

8g Salt

90g Starter(White Starter - 100% Hydration) 12.5% of total dough weight 

10 hours Autolyse @ 14-16c Deg

Starter PH - 3.8 (not sure how accurate, not a semi solid ph meter)

20c deg IDT

3 minutes mix

30 minutes rest

2x Stretch and folds with 30 minutes interval 

For this bake of my usual country sourdough I wanted to see how well the aliquot jar correlates with pH readings.  I have usually been shaping when the aliquot jar shows a 60% rise and now trying to push bulk wanted to cold retard when the rise is 110%.  This might be a bit overproofed but we’ll see.  From what I’ve seen shared from other bakers, they are shaping when pH reaches 4.4 and baking when pH is 4.1.

TFL'er Bake List Week #5...  Slowly but surely working on the list of bakes I saw on TFL and wanted to try.  This week's bake was based on Paul's Barley/Wheat Bread loaf.

05/27/2021.

One of the advantages of doing the same recipe back to back combined with having reasonably decent notes is it's easier to reproduce the last bake.

Tweaks for this bake: No steam (sprayed with water instead), and a foil tent for the second half of the bake. Otherwise, I did everything the same as bake #1 (same hydration, fermentation times, all of it). Oh and I followed minioven's advice and made sure the rim if the pan was in the center of the toaster oven.

Have never made a bad olive bread. And the same is also true for breads made with blueberries! And when blueberry is in the dough the bread gets a beautiful painterly effect.

Spent Grain was the dough that i have wanted to do for a while so having secured a quantity to try it got a run today i also took one of the loaves down to the brewery for them to try too. i used Caputo Classica flour and the spent grain from a Stout preparation. The dough was a 3 hour bulk fermentation . I used the home brew Miners Stout that i have brewed for next months bake day and i used that as the liquid component of the dough. The spent grain was at the rate of 25%.