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Having successfully followed Abe's advice and restricted the cold retard to just the bulk fermentation, the next step seemed to figure out the best way to score for optimal rise/bloom/oven spring.

This was basically a rerun of the previous bake, except that the add-ins were ground dried clementine peel and poppy seeds, as well as the multi-grain scald.

I started off by blowing the pre-shape, rolled them into logs, rather than boules, which was my intent.

     It's about to get real chilly here on Long Island tomorrow.  They're predicting the temperature to go down into the low teens, so what better bread to eat with a bowl of hot soup than a nice hearty 50+ percent rye bread.

This one has beer in the main dough which always adds a great flavor to rye bread.  The sour cream in the porridge adds extra moisture and really made this bake perfect.  The rye flavor really does come through so if you are not a fan of rye this is not the bread for you.

long-time lurker first-time poster here. I've learned so much from so many folks on here finally had to sign up and join in on the fun 

worlds colliding with this purpley kombucha barley sourdough bread

more specifically, ~2 cups of grape and pear mash from a secondary kombucha fermentation (along with lots of the probiotastic bacteria and yeasties) mixed with a whole wheat levain and a final dough approximately 60% whole wheat and 25% barley. rolled in wheat germ pre-bake.

Greeting fellow bakers. I have not been here for a few months and am poorer for it. My baking was in a rut, so I came here for some inspiration and it paid off in spades.

My first bake out of the rut was NY Style Deli rye from P. Reinhart's, "Bread Baker's Apprentice." This is one excellent sandwich bread and keeps well on the counter.

I have been baking pulla religiously every couple of weeks and thought, why not use the pulla dough for babka?

For those who have never tasted Morbier cheese, it’s a kind of cheese that turns very chewy when melted. Moreover, its taste is so lactic that it resembles yogurt a lot.

Arugula & Morbier Cheese SD with 30% Sprouted Kamut

Dough flour (all freshly milled):

150g      50%       Whole white wheat flour

Hubby has been asking for a light rye so I checked out my fridge and found some rye flakes that had been there for a while. I also have 25 lbs of rye berries at my disposal so this what I came up with after searching the web and several bread books including Tartine 3. 

Recipe

Makes 3 loaves 

Sprouts

60 g rye berries

Porridge 

56 g rye flakes

112 g water

30 g yogurt 

Main dough

100 g sifted Rye flour (120 g Rye berries)

This is the latest iteration of the bread I have been making for her of late.  I’ve got her hooked as long as the sourdough bread looks like a loaf, tastes good and has some whole grains in it and she doesn’t have to make it of course?

Well to start with there are only 2 of them and there should be 3 of them

Image

Freshly milled coarse rye meal.

Thanks to Brad's reminder, I saved a few hundred bucks because there's no need to buy another mill. 

I am using organic rye seed to mill my own rye flour. The bread turned out to be a huge favorite over Thanksgiving and Christmas holidays. The only issue I had was that there was almost no rye taste to the bread. Even though every last crumb was eaten with gusto by the whole family, and people were left looking for more bread, both my father and myself expect a very strong rye taste when it comes to rye bread; otherwise I may as well make plain sourdogh white and or whole wheat bread. How do I impart a stronger rye taste? My recipe is as follows: