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These 3 are different shapes but the same recipe.  12% 6 grain sprouted levain SFSD.  75% hydration all baked at the same time on two levels on stones with Mega Steam except the boule was in a combo cooler.  It was a singele stage levain of 20 hours using up the end of the NMNF starter.  The 6 grains were red and white wheat, rye, spelt, Kamut and oat and they were all in the levan.  The rest of the 88 % was La Fama AP

 Interesting, the difference between these two olive thyme loaves is that the one on the left rose in a banneton proofing basket and was baked in a cloche. The other rose on a flat surface and cooked on a baking stone. 

I'm just learning about sourdoughs so any suggestions are welcome. 

How do you get multiple breads properly baked? Do you have lots of cloches and bannetons? Or do you have a different system?

Sourdough Italian Bread: A SJSD Variant 

David M. Snyder

October, 2017

 This is one of my favorite breads. It uses the San Joaquin Sourdough method but a different flour mix and enrichment with a bit of sugar and olive oil. The dough is lovely to work with, and the flavor is scrumptious - both very tangy and rich. I have made a variety of breads with differing proportions of fine durum flour - from 10% to 100%. So far, I like the breads with 20-40% durum best, and this one best of all.

Made this morning after an all night rise. The house smells lovely!

Like Bread1965, I have been collecting the left over levain from my bakes because I just couldn’t justify throwing out perfectly good starter. I didn’t feel like making waffles or pancakes and I had done a bit of research on using Starter in bread dough without refreshing it. I also took a peek at FWSY for how much yeast to use in a hybrid dough. So armed with that info, I came up with a recipe.

Bagels, #8, The Most Perfect Recipe

Source:   stu borken

Description: This is the best recipe for bagels.  Unfortunately it only makes 8.

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MATERIALS NEEDED;

1medium size nesting/rising bowl, weigh it and record it's weight

1/2Tablespoon evoo for rising bowl, oil it after mixing dry ingredients in it

2-Cup Pyrex measuring cup to proof the yeast

1Kitchen Aid Pro 600 Heavy duty stand mixer with lift bowl and rubber edged paddle attachment

Walnut Wheat:

This week's loaf is about 50% whole wheat with walnuts mixed in (my first loaf with goodies in it!)

Overall Ingredients/percentages:
266.7g white flour (50%)
250g whole wheat (46.875%)
16.7g rye flour (3.125%)
416.7g H2O (78.125%)
11g salt (2.0625%)

Thursday evening: feed leaven

Leaven:
80% hydration
20% Medium Rye flour
80% AP flour
plus mature starter

Finally got to the store with all the usual flour choices. Picked up some 50/50 whole wheat/white wheat combo flour and a smaller organic rye. First loaf was without rye, and just used the same recipe as the last loaf, adding cinnamon and walnuts and craisins. Very tasty! Now I just need to find something to do boules on...