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This week’s bake was a redo of the 70% rye SD with sunflower seeds and following my theme from the previous two weeks, I replaced the 30% white flour with whole wheat.

The formula was more or less the same, except that I increased the hydration (because I was using whole wheat flour which is a thirstier than white) and the percentage of sunflower seeds from 16% to 20%.

Here’s the formula:

What an odd Lucy bread, actually 2 in a row, not retarding of the levain or the dough - a 2 day bread including the 18 hours to sprout, grind and sift the 9 grains used for this bread.  The 8 grains were spelt, rye, white and red wheat, oat, buckwheat, Kamut and barley.

From Bien Cuit.

This has lots of different whole grains and seeds. I made this in the past and really enjoyed it. It didn't have the oven spring of the first time I made it but the taste was still awesome. I took a boule to pair with spinach dip on the weekend and everyone loved it.

This has two leavens:

1. First levain is 40 g of starter, 80 g cool water, 80 flour. Second levain is 120 g of toasted millet, 80 g toasted amaranth, 20 g black sesame seeds, 16 g of dark rye flour, 20 g starter and 120 warm water. Both sat overnight.

This recipe is from Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More from
Sarah Owens. She won the James Beard Award for 2016 in baking books. I don't own the book but I found a copy of the recipe online.

I changed the method a bit to allow for an autolyse with just flour but the dough was really stiff and I probably should have added the oat soaker in at the same time. Anyhow, this was my method which differs a bit from the book.

1. Make levain with 40 g water, 30 g starter and 40 grams spelt. Let sit overnight.

My first rye loaf in four years...It's got to be special!

This morning I was baking the SD bread I had made yesterday and retarded overnight, as I often do.  I had to be out and was running out of time so decided to bake two at the same time, 1 in the DO (righthand loaf), the other on a small sheet pan (lefthand loaf).  They had identical treatment otherwise. 

here is the underside.

Hi Everyone and Happy 4th!

Finally, a little time to relax, spend time at home with my kitties, Daisy and Tillie (shown here)

I've been making pizza for years with very good results. A few years ago I got a wood fired oven, anticipating to up my pizza game to a point where my pizzas would be better than anything I could get outside of Naples, Italy. Until I followed a tip from Ken Forkish's book THE ELEMENTS OF PIZZA, great WFO pizza proved to be elusive. 

 The last batch of rolls I made were very rich so I wanted to make something a bit more lean this time.  I omitted the cream cheese and changed up some of the flours and used whole eggs and olive oil in place of the cream cheese and butter.

They came out very tasty and while not as rich and buttery as the last batch, they still make great burger buns and sandwich rolls as well.

This week’s bake is a continuation of last week’s idea of taking loaves I’ve made before and upping the whole grain content. The fig, almond and sunflower seed SD I made I while back was next on the list, last time it was 20% whole grain.

http://www.thefreshloaf.com/node/45693/fig-and-almond-sd

This time I used pecans instead of almonds and sunflower seeds, because I found that the flavour of the almonds was a bit lost.

 Formula: