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Let's see...this bake went pretty much according to recipe and it ended up having a seriously low profile(3.75"thickest- 1.5" at it's thinnest). I don't know if the lowness of my bread's profile is acceptable! I wish I had written down more detailed notes on my previous Miche bakes(even though neither one of them had as high of a rye flour percentage as this one), in order for me to see how to augment my bake so that the loaf has just a tad bit more height.

I'd say this looks more like bagels.  The previous ones were a little too small.  4 oz are the right size.  I also used a homemade malt powder,  tried to sprout my own with wheat berries.  Soaked for 3-4 days.  There was a little white sprout, but somehow didn't like the ones in Dan Lepard's book on The Homemade Loaf.  But I went ahead to dry and grind it then.  I added in this ingredient, but still without malt syrup,  I substituted with brown sugar.  The colouring looks fine I guess.

Last night I made Reinhart's whole grain multi-grain struan, with home milled wheat flour and a mix of uncooked seeds.

Bread can be so beautiful...

I know this is not the perfect bread, and quoting Hamelman, "If the holes are big enough to hide a mouse, your shaping skills need some attention", but I love my bread anyway.

Ok, so I redeemed myself. After my soupy batch of about 20lbs of cinnamon oatmeal raisin dough was put to sleep in the fridge to figure out how to best go about dealing with it another day, I pulled out the soaker/starter for my volkornbrot. Threw them together with some flour and water. This is the first time making this. Also the first time working with my fresh ground flour.  Mini and I had discussed the idea this afternoon, AFTER I had already started soaking my quantity of flax seeds and rye chops. I fed the rye starter rye meal the night before.

...or what I was building rather than baking last weekend:

Next come the roof joists ...then the walls.  The result will be a 14' by 12' combination greenhouse and garden shed!

Brian

Hey All,

Just wanted to share with you 3 boules from tonights bake.  It's a sort of whatever flour I had left recipe.  I will post a crumbshot tomorrow.  Enjoy!

Tim

Ingredients:

Levain:

100g AP

50g SD starter at 60% hydr.

50g Water

Final Dough:

374g AP

314g WW

468g Water

14g Kosher Salt

200g Levain

1/4 tsp ADY

1371g Total Dough Yield

Some days you should just go back to bed and start over. I'm in the process of trying to make Hamelman's cinnamon oatmeal raisin bread (modified with sourdough starter). While building the final  dough I noted that the water on the scale seemed to be an enormous amount. So much so that I even grabbed another container, re-tared the scale and reweighed it. No, it seems to weigh out fine.

In order to participate in the Hamelman Challenge I have started this blog (I hope). U[ until today I was registered on TFL as caviar but today when I entered my user name and password I received the message  that it was not recognized. After several years as caviar with content still appearing here on content. Oh well I am now Truffles. I don't know what that will do to my user name of caviar on the Bread Challenge. I will try to change that so there can be no more no recognitions. Sorry to go on so long.

Hey All,

Just wanted to share with you my bake from last night.  I made this bread using white corn flour, freshly milled jasmine brown rice, and millet.  I may have overhydrated, but I think it turned out nicely.  Enjoy!

Tim

Ingredients:

700g AP