2 Chacons the square one is a 6 stand braid and the other is a knot and ball and then a large batard with oats on top. The 3rd batch is one huge miche that has 6 sprouted grains on the inside
These 3 are different shapes but the same recipe. 12% 6 grain sprouted levain SFSD. 75% hydration all baked at the same time on two levels on stones with Mega Steam except the boule was in a combo cooler. It was a singele stage levain of 20 hours using up the end of the NMNF starter. The 6 grains were red and white wheat, rye, spelt, Kamut and oat and they were all in the levan. The rest of the 88 % was La Fama AP
Interesting, the difference between these two olive thyme loaves is that the one on the left rose in a banneton proofing basket and was baked in a cloche. The other rose on a flat surface and cooked on a baking stone.
I'm just learning about sourdoughs so any suggestions are welcome.
How do you get multiple breads properly baked? Do you have lots of cloches and bannetons? Or do you have a different system?
Sourdough Italian Bread: A SJSD Variant
David M. Snyder
October, 2017
This is one of my favorite breads. It uses the San Joaquin Sourdough method but a different flour mix and enrichment with a bit of sugar and olive oil. The dough is lovely to work with, and the flavor is scrumptious - both very tangy and rich. I have made a variety of breads with differing proportions of fine durum flour - from 10% to 100%. So far, I like the breads with 20-40% durum best, and this one best of all.
Made this morning after an all night rise. The house smells lovely!
Like Bread1965, I have been collecting the left over levain from my bakes because I just couldn’t justify throwing out perfectly good starter. I didn’t feel like making waffles or pancakes and I had done a bit of research on using Starter in bread dough without refreshing it. I also took a peek at FWSY for how much yeast to use in a hybrid dough. So armed with that info, I came up with a recipe.
Bagels, #8, The Most Perfect Recipe
Source: stu borken
Description: This is the best recipe for bagels. Unfortunately it only makes 8.
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MATERIALS NEEDED;
1medium size nesting/rising bowl, weigh it and record it's weight
1/2Tablespoon evoo for rising bowl, oil it after mixing dry ingredients in it
2-Cup Pyrex measuring cup to proof the yeast
1Kitchen Aid Pro 600 Heavy duty stand mixer with lift bowl and rubber edged paddle attachment
Walnut Wheat:
This week's loaf is about 50% whole wheat with walnuts mixed in (my first loaf with goodies in it!)
Overall Ingredients/percentages:
266.7g white flour (50%)
250g whole wheat (46.875%)
16.7g rye flour (3.125%)
416.7g H2O (78.125%)
11g salt (2.0625%)
Thursday evening: feed leaven
Leaven:
80% hydration
20% Medium Rye flour
80% AP flour
plus mature starter
