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So.... I've been struggling with trying to let lift and good crumb from whole wheat.  I like 100% for it's health benefits. This is my third try and will post crumb shot later.

Formula (give or take)

250 gm whole wheat (sifted)

175 gm water

4 gm salt 

Autolyse above for several hours.  While doing that I fed my whole wheat starter and poured 60 gm of boiled water on the remaining 40 gm of the bran from sifting.

Final dough

autolysed dough (429 gm)

levain 48 gm

bran / water mix 100 gm

The video below is my step by step journey in baking Maurizio Leo’s Levain Baguettes.  It is self explanatory with almost all steps included.  However, I eliminated the levain build and final mixing of ingredients as I’ll take a guess that there are some somnambulists on TFL just looking for a good video to ease them into Dream Land.  Please watch and hopefully you will enjoy the video as well as the voiceover.

alan

5pm scald: 125 g bulgur, 210 g water, 3 g salt

6pm chill the scald

7pm autolyze: the scald, 270 g king arthur bread flour, 155 g water

9pm levain: 60 g 100% starter, 85 g bread flour, 85 g water

9pm refrigerate autolyze

7am take autolyze out of frige

8:30am knead levain and 8 g salt into autolyze

9am - 11:30am six sets of stretch and folds

3pm shape into banneton

6:30pm bake covered

6:50pm uncover

7:30pm done

Hello friends! 

Happy monday :) This is was my bake yesterday...

I've been working on this formula for a couple of months and I've almost settled on a flour blend that I really like. 70% white, 25% whole grain and 5% rye. I'm still working on what grain the 25% is. I'm not really spoiled for choice in terms of flour, but I've tried 25% spelt, and 25% whole wheat and a few variations in between. This one is 25% whole wheat. 

For anyone interested, I've been doing most of my progress tracking in instagram. You can find me at @leftcoastloaf

See you there!

We have been making a few fruit tarts instead of the more usual galettes of late.  This time to get farther from the French and more toward the Italians we put a small tub of mascarpone in the French Cream Patisserie and we added some lemon zest and vanilla to it too.

When I was in Germany I decided to do this bread when I am back home and was waiting for Maurizio to post the formula...

https://www.theperfectloaf.com/ciabatta-bread-recipe/

Hello friends! 

This is a loaf I made last weekend, toasted oats sourdough is right up there on my list of favourites. 

Life has been so busy for the past couple of weeks, so I haven't had time to sit done and post...

The formula for the toasted oats SD is pretty much the same as the last version I posted here.

I loved the bread from last week so I decided to redo it taking out the olives, sun dried tomatoes and rosemary and do a simple loaf with black sesame seeds. This was also my opportunity to try to improve the oven spring. To do this, I halved the prefermented flour in the levain and also shortened the bulk and retardation times. 

Recipe

Makes 3 loaves

632 g of unbleached flour

194 g of durum semolina 

60 g of soft wheat berries

This is a simple bread to make and for rising involves only instant dry yeast (i.e., no sourdough starter).  My reasons for posting this in such detail are threefold.  First, perhaps a new baker might like to see what each step looks like.  (My bias I suppose -- photos helped me see whether I was on track when I was new to this craft.)  Second, experienced bakers who want a break from sourdough starter breads might be interested.  Third, this is a tasty bread and is very fast to make.  (For those used to long periods of waiting for sourdough stages to pass, thi