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For St Paddy's day I decided to not do a croissant bread or one shaped into an Irish Harp but one that was sort of shaped into a soccer ball (the national sport of Ireland by far) with alternating green and a white-ish patches.  Plus it had to have a bottle of Guinness as well  along with 10% WW and Rye for a well rounded flavor.  I won't have crumb shots till tomorrow but the crust turned out a deep brown with cracks, just like the last DO SD bread managed to exhibit.  The spring was about 3" or about 75%.  It started 1" blow the rim of the DO when it went in

  Development Day Work with Nigel, 13th March 2012

I didn't have time to post detailed entries on my latest bread attempts, but here's a quick roundup and some photos of what I've made in the last week:

1. Sunflower Seed Rye

This was a 30% rye recipe/formula that I learned at the artisan bread course I took last fall.  The 70% hydration dough uses my sourdough starter built up with rye flour the night before, and some white flour added the next day along with some toasted sunflower seeds. 

13Mar

I finally got a chance to bake some bread tonight after making a bunch of pizza over the weekend for my family.

Here is an everyday Tartine method DO sourdough with 30% rye, WW, bulgar and farro in the levine, boilded soaker and dough.

How bout some hamburger buns?!

Received my starter from KAF at Thursday lunch and San Joaquin sourdough out of the oven Saturday afternoon.  I used this version:

http://www.thefreshloaf.com/node/24078/san-joaquin-sourdough-update

My only changes were to use KAF WWW instead of rye and to retard for 15 hrs not 21.  

Because of competing, food related commitments I chose to merely replace my refrigerated starter this weekend, in lieu of both replacing and baking. However, returning home from the home brewing club meeting last night, and having replaced my saved starter, I had some good looking ripe levain left over. Reluctant to throw it out, I refreshed it, and went to bed with no clear plan what to bake today, but a head-full of ideas, and yet another competing food chore too.

Just to prove that I still do actually bake -- here's a sourdough-only version of PR's whole wheat sandwich bread from WGB. Instead of using yeast, I let the sourdough take over. The initial fermentation was 4.5 hours, the final banneton proofing was 3 hours.

And let me just say I really, really, like the Brod & Taylor proofer.