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baked into 3 loaves. 

Start

1100 gr white whole wheat ( fresh milled)

400 bread fl

30 gr wheat malt 

1050 h2o

rest 2 hrs ( errands done)

add/mix:

150 gr oatmeal soaked in 200 gr h2o

200 gr active rye sour 

30 gr salt

200 gr chopped pecans

230 gr dried cherries 

50 gr h20 ( to dissolve and spread salt)

ferment 2-3 hrs with some folds in that time. 

> refrigerate 2/3

> the last third, allow to double. It took about 8 hrs. preshape, shape, put in fridge. 

In preparation for Thanksgiving I wanted to figure out dinner rolls, so I portioned off half my dough, and turned that into 6 buns (two of which didn't last long enough to make this photo).

The dough was the Overnight Brown from Flour Water Salt Yeast (78% hydration, 30% whole wheat). I followed the recipe (more or less) exactly for the loaf.

Over the last 5 years Lucy has baked a lot of bread.  Little did I know how famous she has become as a bread baker.  At the wedding, I can’t tell you how many people come up to me and said I’ve had Lucy’s bread before and it was great!  I thought how can this be, I don’t even know who this person is.

So I'm sitting here typing this with a dent on the bridge of my nose from the safety goggles, and slightly tingly fingertips (shoulda worn gloves), and I know what some might be thinking: was using lye worth it? 

Well yeah duh. 

Here is the recipe video I made for them

:

Anyway, the pictures speak for themselves. I'll include the recipe at the bottom. 

  We just went from Spring/Fall to Winter in one day on Long Island New York.  It was in the low 20's last night and this morning, perfect for a nice hearty porridge bread!

I recently bought some nice plump organic dried cherries from Trader Joe's and we had bought some Parmesan Cheese rinds at Whole Foods to use in sauces, etc. so of course both went into the porridge mixture along with oats, malted wheat flakes and cracked spelt (left-over from sifting the spelt flour).  I used milk to add some extra creaminess in the porridge.

The chocolate cherry sourdough bread recipe is published recently in the New York Times article, "slicing through the myths to rethink bread." The article reviews the new bread book, Modernist Bread, chronicling the history and science of the bread making in-depth. It addresses the key question: how do you make the best bread possible?

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