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Hey Guys,

90% Bread Flour

10% Whole Wheat

16% olives 

 21% Liquid Levain

2% Salt

86% Hydration

1 gram of dried Thyme per (1 kg of total flour)

1 Gram of oregano

The Stenciling is all in jest! thanks hope you like it

This took 4.4 hours of bulk ferment and proofed for 13 hours at 47F

It is the second time I bake a tight loaf of bread that has been shaped as a Batard and proofed overnight. whenever I take off the top lid from the double Logde iron skillet, the dough would have expanded and didn’t rise in volume ( see picture ) - can you help please ? What do you think I am doing wrong ?

Took a formula that Ian had posted some time back and made a few changes . He made enriched buns as did I but I had 750 grams leftover so shaped a batard and pinched the bottom with flour in the crack hoping for a burst of creativity !  I got it. 

700g starter- 600g rye and 100g AYW 

600 g unbleached KA bread flour

225g durum

200g spring wheat 

100g soft cheese ( I used Délice de Bourgogne with the blooming crust pulled off) 

100g soft butter

85 g maple syrup

32 g salt

approx 650g water 

To those who tried to follow my write up, my apologies.  I have added a new comment further down in that post following alfanso's comments.   I hope this gives an easier read than the original post.  Also added a dropbox link to my spreadsheet. 

If you had the patience to wade through the original post, thank you.  It was hard to know how to write it up and with hindsight I should have gone with the dropbox link at the start. but, we live and learn, and I still have much to learn.

Leslie

Following on from my last experimental day inspired by Mariana, today's bake built on that but also heavily influenced by Trevor's book Crumb Mastery which I am presently re-reading. 

I've officially retired Louis I (i.e. unceremoniously dumped him into the trash). He was smelling like a prison distillery by the end. Fortunately, one of his offspring (Louis IV) has taken over as my go-to wheat starter.

Since getting home from the holidays I've been busily baking bagels, brioche, and boules. Also pizza. 

I hate wasting food. I love making bread. I use mainly sourdough starter to do this, but I hate tossing out the "spent" starter. How can it be "spent" since it contains enough critters to get the next batch going?

Cranberry Feta Sourdough