been meaning to make a rice bread for a while. i decided to make the brown rice bread from the tartine no 3 book
50% white. Shipton mill no 4
50% whole meal sifted
7% wheatgerm
15% levan
2.5% salt
80% water
70% cooked brown basmati with wild rice
i added chopped sage and orange zest
Hey guys. It's been a while since I've posted, having been last February! I decided I'd post this afternoon's bake. My normal sourdough consists of a 85-90% mostly white dough, but I decided to do it a bit differently today. I dropped it to 70% hydration and added a small percentage of malted rye for activity boost. All in all I'm happy with the turnout. Recipe (for 1 loaf) is below, and I will post a crumb shot this evening once it's done cooling.
- 497g Strong White Bread Flour
- 3g Malted Rye Flour
Same technique as last time, but this time with salt!
250g whole wheat
250g white (King Arthur AP)
375g H2O (actually, 384g)
Autolyse for about 40 minutes, then add in:
124g levain
12g salt
Stretch and fold 4 times, adding in 117g of raw pumpkin seeds (from Trader Joe's) on the 3rd stretch/fold.
After about 3 total hours at room temperature, leave it in the fridge over night (this time that meant about 21 hours in the fridge).
Hi All,
I am new to this site and baking sourdough.... I love reading all the information on this site and taking advice from all the knowledgeable people. Anyway, just wanted to post my first effort at the Tartine Country Loaf, loved working with this dough. I would welcome any comments or feedback.
Thanks
Mike
Very exciting to be grinding my flour with my new mill. I decided to go simple for the first bake. I had some sprouted rye and sprouted wheat that needed to be used up so I decided to make 1:2:3 loaf using bread flour, 20% wholemeal spelt (already in pantry) 20% freshly ground sprouted wholewheat and 10% freshly ground sprouted rye.
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.
