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Basically the same process as the last bake. So little hands on that it is amazing to see what the dough becomes with just time and two s and f's. The one thing I will change is I won't be doing a bulk ferment any longer. I remember why I hate having to wait around for the dough to get warmed up and risen before baking. I will shape and retard in the banneton.  I like baking the cold dough as it is so easy to get out of the banneton. Other than that I won't change any of the technique . It all went flawlessly. 

Been away a few weeks 'cheating' with a few hybrid loaves, Hamelman and Forkish's books are full of sourdough recipes with a pinch of commercial yeast. It feels a bit wrong... But tastes so right! It's like playing pool after playing snooker, still great fun but seems too easy. 

This is my attempt at the loaf that Bread1965 was trying to recreate quite a while ago. I was able to get my hands on the real version of this bread and it is delicious! In this recipe, I tried to be faithful to the order of the ingredients listed on the package. The last 4 ingredients always puzzled me because they were after the salt until I clued in one day that they are used for the topping and are not in the bread. That would explain the tiny amounts.

Recipe:

100 g of rye berries

968 g of unbleached flour + 37 g

I have been tinkering, experimenting with various porridge breads for the past while; various attempts to create a lighter crumb, more custardy texture, deriving different flavours in the breads using various porridge mixtures while trying to keep a solid nutritional profile with the fresh milled grains and additions, using younger levains, varying final dough hydration. But sometime I just want a good porridge bread, like the one I first discovered working my way through Chad Robertson's Tartine 3...today was one of those days  Nothing complicat

Well the pics tell the story but here goes for some more details. 

350g very very young spelt levain 100%( fermented only about 4-5 hrs) 

660g KA bread flour

90g Kamut

50g fresh milled rye

22g Kosher salt

20g maple syrup/20g yogurt

500g water ( 300g apple yeast water 200g water) 

Cell phones rock for casual photography!

I had a full load of 8 cast iron pots in the oven this morning. I had four of my Heart Bread loaves to bake for a customer, and I've been waiting for an opportunity to bake some of Ian's cream cheese breads, and I also added a couple of Tartine Porridge loaves to top up the load - this one made with Kamut flake porridge, walnuts and walnut oil (bought some the other day).

   I needed some rolls to eat with all the food we've been cooking with our Instant Pot and figured I would make a version of one of my favorites.  Cream cheese always makes for a nice soft crumb and the addition of the maple syrup in the porridge added a little extra sweetness to go along with the honey.

    I made a rye bread with shredded carrots while being a test baker for Stanley Ginsberg's Rye Baker book and that came out better than I expected.  I'm not a big carrot cake fan, but I do love roasted caramelized carrots, which are sweet like candy.  I used some special multi-colored purple, yellow, and orange carrots and roasted them in some olive oil until they were nice and soft and sweet.  I mashed them up before adding them in the dough and I was not disa

the loaf

detail upper rim

 crackling crust

 crumb