I had shoulder surgery a little over three months ago, which cut into the baking time pretty severely. I spent the last ten days rebuilding my starter, and made my first loaf yesterday. 100% fresh-milled whole wheat sourdough using Reinhart's basic whole wheat bread recipe (except no yeast).
For this one, I figured using just the Einkorn and the Barley were boring so I tossed on some locally made beer. I don’t know if it was the beer, the lower hydration, the sticking to under 12 hours for the refrigerated proof or removing the loaves from the fridge 20 minutes before popping them in the oven, but wow! Did I ever get fantastic oven spring! Probably the best oven spring I’ve had for a long time!
Recipe
Makes 3 loaves
Porridge
75 g barley flakes
150 g water
Main dough
I’ve only slightly modified this recipe I saw Kristen post on Instagram. I added a poppyseed crust to the bread because I thought that it would go quite well with the flavour of this bread and I was right. My family did really like the bread and we had some good sandwiches on it.
This was only the 2nd sourdough sandwich loaf I’ve made. And perhaps only my 3rd sandwich loaf ever. My first sourdough sandwich loaf was underproofed and was posted last year on my blog.
Prior to the many posting here about biga I had already decided I’d try a non biga ciabatta recipe. One of the people I follow on YouTube, Joy Ride Coffee has a formula up that I decided to give a go. I decided to make the ciabatta with a 12% white flour I have left over from an early baguette bake and only used whole grain in the levain. The levain itself is my usual 100% hydration.
Flour and water mixed and autolyse x 1 hour.
Dear Diary,
As you know, it's been four years since our last sourdough bake. Long time, huh? Do you think we'll remember anything?
It was fun rocking out Debra Wink's Pineapple Juice Solution (TL;DR... go to the end of Part 2) for whipping up a new starter from scratch.
Hello Everyone,
Just wanted to share two nice loaves that came out of the oven this morning.
The first loaf is a 100% semolina sourdough and the second is a yeast water raisin and sunflower loaf, both at 75% hydration. Both loaves were mixed up at about the same time, fermented and baked together.
Yeast water raisin and sunflower loaf
Michigan's deer season opens this coming Sunday, November 15. My brother-in-law and some of his cousins will set up camp on Friday and Saturday, continuing a tradition begun by my late father-in-law. Accommodations are rather Spartan, in the form of a converted school bus. I've volunteered to bring bread as my contribution to the groceries for our stay.
Multi-grain Sourdough Bread with Home-Milled Flours
David M. Snyder
November, 2020
Those who read my blog on The Fresh Loaf know that I have been experimenting with different proportions of home-milled flours over the past couple years. About a year ago, I found a mix of flours that makes breads with the most wonderful flavor. I have occasionally re-visited old favorites, but, really, this is the best of class. Of course, it is “best” to my taste. Yours may be different.
Proth5 – returning from the void! Well, hardly. But I thought my recent activities might resonate with the “old timers” – those who were posting when I was a regular on this site – and I had to break my blog silence just this once. For the new folks, beware. My time away has only brought out the curmudgeon in me.
From time to time we all see the news stories where a couple met in high school and fell in love, but something in life intervened, they were separated and went on with their lives. Then they meet in a nursing home, recognize their old love and get married.
