Back in February, when @DanAyo posted about his experiences with an unexpected (by me, anyway) style of enriched sourdough posted by @txfarmer in 2011, I decided to give it a try.
Inspiration from here https://przepisynadomowyserichleb.blogspot.com/2017/02/niemiecki-chleb-zytni-razowy.html?m=1
Sour preferment:
200g Bob's Red Mill 10 grain hot cereal
200g lukewarm water
20g g old rye starter from the fridge
2g salt
Kefir yoghurt has been a supplement to my breakfast for many years now, but I wasn't aware that the kefir culture could be used to leaven bread until Abe mentioned it in a comment here.
Here's a fancier, takes longer to make, savory and smells-oh-so-good flatbread: Pol roti (coconut roti)!
I don't post very often anymore, but I'm still out here, still baking, still reading about everyone's beautiful bakes! Hats off to you all!!
I often do a same day bake. I mill my own whole wheat, and the starter/levain goes crazy with that. I have over proofed more often than I care to remember. Now that I have found the sweet spot for proofing time, I haven't wanted to try an overnight refrigerator proof. Maybe this summer ... I could also reduce the amount of starter vs levain and let it go longer, but this timeline works so I haven't fussed with it.
Adapted from KAF No-Knead Harvest Bread
700g bread flour (Walmart)
300g white whole wheat flour (Prairie Gold)
20g salt
7g dry yeast
800g cold water
100g pecans, chopped
100g dried cranberries, cut in 3-4 pieces
Mix roughly, let rest 20 minutes, then 3-4 SF every 20-30 minutes. Mix fruits and nuts into the dough now, or laminate them later
Bulk ferment 2-3 hours, depending on your room temperature
Divide in 2, form loaves, place in two clay bakers with covers
Tinkered with my Everyday Sourdough recipe by adding some freshly milled Kamut as well as incorporating some soaked Kamut flakes. I was fairly happy with how this turned out given the fact that I let this dough go a bit too far during bulk ferment--trying to cook dinner while keeping an eye on fermenting dough continues to trip me up here and there. During pre-bake research, I did note that several people stated Kamut tends to ferment quickly...wish I had remembered that last night during the bulk. It stuck to the banneton on one side, just a bit. Sigh...
I strayed from my 'usual' bakes this weekend and had some fun experimenting with some new recipes. My jumping off point was a post for a sourdough loaf I saw a month or so ago on Breadtopia that used blue cornmeal. That recipe called for freshly milled corn, which I didn't have, but I did have blue cornmeal in the freezer (which makes superior cornbread BTW).
1000g 00 flour (Ana Napoletana from Walmart)
680g cold water
10g salt (12g in the summer)
1-5g dry yeast, depending on the temperature (this time I did 5g)
Day before in evening put everything except salt in a small bucket, mix into a rough dough. Let rest 30-45min. Add salt. Stretch and fold a couple of times. Let stand at room temp for 1 hour then move into a cold place (in my case it was a cool basement, around 14°C)
In the morning divide in 200-210g pieces, form balls, refrigerate until ready to bake
I have been craving a good solid whole wheat bread recently and thought I should also do some sprouted grains as well. I picked up a copy of Reinhart's Whole Grain Breads and got to reading. Of course the book starts with background and food science and stories. I enjoyed the detail he goes into with the development of this book, the recipes, and the methods specific to whole grain bread baking.
