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My weekly bake this week, and I decided to go back to my favorite flour mix - 10% WW, 10% Semolina, and 5% Rye.  Of course, the WW % is actually higher since I feed my starter with WW flour, but you get the idea! :)  I tried very hard to be as gentle as possible with my stretching, folding, and I like the results thus far (still cooling, so haven't cut into them.)  In particular, I think these loaves seemed to hold their shape after being removed from the bannetons better than any loaves I have made before.  Here are the particulars, and some pics.....

I have 4 bins of "wheat" in the pantry. They are all fresh from the vendor, at a moisture content of ~11%. If I take samples of each, mill them, and mix each sample to the same hydration, the result will range from a "brick" (Kamut) to "soup" (spelt).

A basic sourdough, Rye, WW, Bread flour..  then bagelized.

I fed my starter, and, at peak, instead of discarding it, I saved it in a jar to use as a "levain" the next day.

This was the resulting bake.

• 255g Central Milling Bread ABC+ flour
• 70g Central Milling khorasan flour
• 260g H20
• A sprinkle of poppy and sesame seeds (untoasted, although I realized I should've toasted these)

Let the oven heat up at 500F for about 1 hour before throwing the bread in.

This was my second attempt at making bread. I replaced 20% of the four with whole wheat. I had trouble getting the bread to split naturally during the bake. 

This was my first attempt at making bread

After making tortilla pizza a coupe of times we decided to go the other way with this one.  Too hot for pizza made indoors, so we decide the gas grill, with a stone, was the way to go for Sicilian Pan Pizza.  SPP isn’t like thick crust Chicago style pan pizza but it isn’t thin crust pizza we love so much either – it is more like focaccia with pizza toppings.

For the longest time, provolone equaled provolone dolce to me. I use it as a sharper alternative to mozzarella. Only until recently, it’s aged cousin, provolone piccante was introduced to me. Oh what had I missed! Provolone piccante is true to its name: pungent, salty and just full of flavors. I’d even go as far as to compare it with 24-month Parmigiano Reggiano!

Provolone Piccante Fennel Seed SD with 30% Sprouted Kamut

An old west coast friend emailed me 2 days ago.  Her significant other was trying, without a lot of success, to make focaccia.  Did I have a recipe?  My last focaccia foray was probably in 2003 when I was a rank amateur home baker for a short time and  initially experimenting with Mr. Reinhart's BBA but years prior to the existence of TFL.

I make a lot of Hamelman 50%-whole-grain-with-a-soaker breads.  They often look quite similar but taste pretty different depending on the grains and soaker ingredients used.  This time was a pleasant surprise, as the depth of flavor is more than I hoped for.  The 28 hour cold final rise also helped with flavor development.

Grains:  6oz WW berries, 5 oz kamut, and 4 oz Øland landrace red wheat from Capay Mills, "a very rare wheat from Denmark, brought to the US by Claus Meyer, of NOMA fame," according to the owner, David Kaisel.