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Followed a very similar procedure to the recent seeded whole spelt bread I posted, again following Rus Brot's process: I took his recipe for whole wheat bread and added seeds. The dough was super slack after the final mix, so I added a little extra flour, but still it was weaker than I would have liked. But baking in a pan solves this sort of issues! Here is the formula: https://fgbc.dk/1p57

I wanted to repeat the same bake, but adjust after seeing the results. I reduced the yeast to slow down the fermentation, and reduced the hydration. Unfortunately, I accidentally overshot the temperature A LOT (I wanted around 25, but got over 30), so the fermentation was very fast even with just 1g IDY, and I only extended bulk by about 30 min. Despite lower hydration, the dough was still surprisingly slack. I wonder if it's just because it started out very warm, or CLAS doesn't strengthen the gluten like regular sourdough does, for some reason.

I don't think I could fit in a third loaf. Two 750-gram loaves are my maximum per bake.

Cheers,

Gavin

I have been wanting to try these for a while, we live in an area where there are many Portuguese bakeries and these are a big hit 

Simple enough to make:

520 gr bread flour

120 gr warm milk

180 gr warm water

35 gr butter

7 gr yeast

teaspoon of sugar

add the yeast to the water, milk and sugar (let proof for 10 min)

put the flour and salt in mixer bowl with the butter

add the yeast mixture and run the mixer on low for 2 min, crank up the speed a couple of notches and knead for 5-7 min until you get a nice smooth dough

Since the facility for uploading fully formatted Word and PDF documents has not been implemented, the details of this post can be found here and I have loaded (above and below) a pictographic shorthand version which lacks any explanation of the rationale.  The artwork covers the whole bread-making process of which the illustration above covers starter maintenance, elaboration into a levain, and then using the levain to initiate a batch of bread dough.  The linked paper covers only the starter maintenance and

What is the bEST no knead formula?  Best for large holes in crumb, high taste as a result of long fermentation, crust that is wonderful but will not break my jaw?    Thanks@

World Wide Bread Journey - Italian Bread - Pane Pomodoro from The Italian Baker

I made this bread yesterday and it was quite well received. I am happy with the taste, crust, score,and the rise. The crumb seems a little damp but that might just be the amount of olive oil.

I made these rolls for a lil trip to Chertsey QC last week. Usually I make these rolls with a sweet filling like Nutella+espresso or jam. Also, I wanted to try using buttermilk in the dough, and this resulted in lovely soft rolls!

Just sharing my 3rd bake with my new Challenger bread pan. Until recently I've been struggling with steaming in my oven but as you can see I think 'problem solved'!

I'm happy with the crust and flavor but I need to work on the rise - I'll be working with the starter feeding times.

This is my stand-by bread.  One of these days, I need to finalize a recipe and stick with it.  For this one, I eliminated the oat flour and reduced the buckwheat flour.  The sorghum, buckwheat, and barley flours were used for a mash, and buckwheat and oat groats were used in a hot water soaker.

Loaf flattened a bit versus springing, but the crumb turned out nice and moist and fairly open.  I keep wanting to make this a hearth loaf, but it's tricky getting it right with the level of gluten free flours.  I may just start keeping this a pan loaf.