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I know, I know, I said I was going to create something new for homemade bread day. But I baked eight loaves of Buckwheat Cranberry bread (a variation on Buckwheat Cherry posted here) on Sunday, and have four dozen hamburger buns and ten loaves of beer poolish bread to make today and bake tomorrow, and I wanted to get my Christmas pudding done, so here it is.

This is an old recipe I've been using for many years. I like it for a couple of reasons:

This came out slightly flatter than i hoped, fermented a bit long and dough slightly slack, however was soft sweet and nutty to eat, will definately be using more einkorn it's yum and i like the golden colour, crust was thin and crispy

Inspired by another recipe I found on here, I prepared these loaves by hand using a mixture of FWSY and Hammelman's method,

Here's the formula

Well, I am not too sure what to think of this bread. It feels a bit like I baked four bricks. 

I followed the recipe exactly as written in Tartine 3 except for the baking part where I gradually reduced the baking temperature and covered the loaves for the first part of the bake as per DAB and Cedar Mountain. Oh and I lightly toasted the seeds. 

They are now wrapped up in parchment, foil and plastic wrap. I am letting them sit till tomorrow where I will have a taste. Hopefully they taste fine as some are going to the soup kitchen as well. 

Well this is a redo of last week's bread with a few changes. Unfortunately, I don't feel like this was an improvement. 

The recipe is the same as last week with the following changes:

I sprouted the 75 g of Buckwheat groats rather than toasting and soaking them. 

I reduced the amount of water by 50 g. 

I added 1tsp of toasted sesame oil.

Bulk fermentation was about an hour shorter as the dough rose faster this week.

Proofing in the fridge was longer because I slept through my planned bake time.

Finally, my grape starter developed sufficient life to inspire enough confidence to bake with it. So I baked the Biga Acida loaves that I found on BakingMad.com. Success and lots of flavour!

This bread was literally unplanned. I had started doing my builds of levain for this weekend's loaves when my daughter asked if I could make a couple of loaves for a friend that was in need. She wanted something healthy with seeds. So after weighing out the seeds I needed for my other loaves, this is what I came up with.

Levain - I took 30 g of my starter from the second build and fed it 30 g wholewheat, 120 g unbleached flour and 120 g warm water. I let it rise for about 6 hours. 

I recently found some fresh semolina flour at a local market so I decided to try out the semolina formula in Tartine Bread. This was my first time baking with semolina and I found it to be very pleasant -- the dough smelled almost buttery and was very easy to handle despite the relatively high hydration (~80%).

I stayed fairly true to the recipe, with the following changes: