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I bought some emmer flour a couple of months just because I saw it and though "Huh never heard of emmer, I'll give it a go" - and then never tried it (except using in banana bread once). So I finally decided to try it. I recently got the book "Sourdough" by Lugg & Fjeld, and while it's not very advanced, I just followed their simple procedure and formula for 40% emmer sourdough (except added some slap&folds in the beginning until medium development, instead of simply relying on stretch&folds during bulk).

Nov. 25, 2020.

2nd bake of the day. Started the dough in the morning.  Again, not much measuring, just 3/4 tsp salt, 1/4 tsp instant dry yeast, which turned out to be too much.

Soaked some whole berry hard white winter spring wheat (Prairie Gold) for 18 hours. Around 9 am ran it through the blender with enough water to make a smooth paste. Emptied the paste into a mixing bowl. Had to use more water to get the remnants of the paste out of the blender container.

Nov. 25, 2020.

A variation on the previous bake.  Sourdough starter, Deep brand semolina (gritty, not flour), whole  not-soaked chia. 

New to this: added whole not soaked not toasted yellow millet, some ground roasted malted wheat (Briess Midnight wheat malt, non-diastatic https://shop.greatfermentations.com/product/briess-midnight-wheat-malt/specialty-grains ), and some Gold Medal bread flour.

Another great baking day. The crust was crunchy, crisp, and super flavorful. Too many good bakes in a row, I am due for a disaster :-)

We were having a friend over and decided we wanted to make pizza. We are making pizza at least twice a month now, but usually we throw the pizza together at the last minute, which enables a tasty pizza but just not as good as one where the dough is started the day before.

It's been a while since I've made this ciabatta that is based on Reinhart's Poolish Ciabata recipe in The Baker's Apprentice.  Happy to see that it's as reliable as ever for me.  This is based off of Reinhart's Poolish Ciabatta.  modifications include addition of oil and process changes.

Poolish
320g bread flour
340g room @70F  (or cooler if in warm climate)
pinch of Dry Instance Yeast (I literally, use two fingers to pinch some yeast for this. it doesnt register on my scale)

Nov. 23, 2020.

No measuring on this except for 3/8 tsp salt.

Starter, spring water, "Deep" brand Pani-puri semolina flour (gritty, not true flour, but fine grit) UPC 0-11433-11281-9, from Patel Brothers (same package as this: https://www.walmart.com/ip/Deep-Semolina-Pani-Puri-2-Lb/388456304 ),  whole chia seed.  The chia was not soaked prior to adding, and it was incorporated -- not used as a coating.

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

Recently I have been making fine adjustments to my oven to max out the rise of my loaves and mentioned in a post that I wasnt seeing the full rise across the length of the loaves.  Having done a few ciabattas in the new CM right after cooking a few pizzas at 650F I remembered a steam comment by idaveindy regarding super heated steam.  So this time while preheating I decided to go for some higher temps and this time broke my cardinal rule of never using ice / cold water.  I think in the past when bumped temps, the steam teay was producing steam that was too hot and cooking the

The community bake provided the excuse to bake a simple ciabatta recipe that a friend has been baking for years.

It is the exact opposite of my recent sourdough breads in almost every dimension: instant yeast, has no autolyse, uses sugar, is super rapid, no wholewheat, etc etc. Even for an instant recipe it is fairly minimalist eschewing the biga or couche or anything that would complicate the life of the home baker for whom the original recipe was intended.

Sometimes it is fun to try something radically different, and it reminded me of what was possible in bread baking.

I’ve been making quite a few porridge breads lately so for a change, I used a soaker. This made for a much wetter dough. I’m happy that I decided to hold back 50 g of water and see how the dough was before adding it in. It wasn’t needed so I left it out of the recipe. If you include the soaker ingredients as part of the flour, the hydration is close to 85%. My dough would have been soup with that extra 50 grams! 

Recipe

Makes 3 loaves 

Soaker 

60 g Spelt flakes

60 g Kamut flakes