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Baked another batch of Multigrain sourdough using Four Grain Flour Richard (Ruralidle) kindly gave to me.   For this batch, I incread Four Grain Flour to 33% (=the proportion to main dough flour.  About 27% including levain) and used Dove's Organic Bread flour instead of Waitrose Leckford Estate strong flour.  Also I doubled the amount to make two loaves.  Dove's flour (12.5%) is lower in protein than Waitrose's Leckford Estate (13.6%),  so I did a few extra S & F to make sure gluten development is sufficient enough, but other than those changes everything

Kalács és kenyér blogom!

I've blogged about this bread many times before, however, this time i wanted to stay true to the spirit of Hamelman. Mixing instructions for this recipe, as with most recipes in BREAD call for moderate gluten development, and i have lately deviated from his mixing instructions by applying hybrid mixing, where french slap and fold, Laurel's kneading using a bench scraper, and other mixing techniques. What i wanted was to have a well developed soft dough that raises well in the oven. Not applicable to all breads!

OK, I've joined the club--that is the searchers for new mixers.  My 10-year-old K/A is still OK but starting to make squeaky noises, mostly at the join plate next to the body where the back of the bowl snaps down.  I've had it serviced twice in the past couple of years and am now observing the rules (y'know--the manual) and staying in second gear (er-speed).  But now I want something with more oomph and larger capacity; 7 qt.

Today's post is a special one!

Kenyér élesztő nélkül, csak kovásszal.