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Once again using my favourite sourdough pizza dough recipe that was written by Will the Pie King and shared during the Community Bake, I made a Marinated Artichoke and Olive sourdough pizza.  Actually I made two 9-10” pizzas tonight and will make another two tomorrow.  In the past I have usually cold retarded them for 48 and 72 hours.  This time I wanted to see what would happen if I cold retarded for 72 and 96 hours.  Well tonight of course was the 72 hours and the dough performed as expected, very well.

It's been a while since I posted.  I have been baking but just have not had the patience to post.  I made this bake about a month ago.  I finally got around to sprouting some grains and did some whole wheat from Barton Mills and some purple corn which both were ground into flour using my Mock Mill 200.  I also ground some black barley into flour and added that as well for some extra flavor.

I added some caramelized onions which are always one of my favorites.

Aiming for consistent performance while varying the ingredients.

First up, breads:

20% corn, 30% sprouted durum, 50% kamut, 7% olive, 1% dried basil

40% sprouted einkorn, 10% sorghum, 50% blue emmer, 15% hazelnuts, 2% coffee

I don’t have a proper oven, In my previous blog posts I would go to my relatives to bake which is not ideal, anyway I found that using a pan loaf is a great way to bake in a “toaster oven”. You also get even slices and it’s easier to store and toast.

My pan is 19.7cm x 10.6cm x 11cm.

First I tried a 340g loaf (300g + the ~40g in the starter) It’s a cute loaf (image above) but you can fit more in there.

Hey, guys.
 What's good? I am off from work next week so, that's always good on my end!
Lets get down to brass tacks. I am pretty proud of this loaded up pie! I made the movie because it's easier. I don't think it will go on my YouTube.

I decided to venture into enriched breads this week and make Pain de Mie from The Perfect Loaf: https://www.theperfectloaf.com/pain-de-mie/ 

One more step....

Process

http://www.thefreshloaf.com/node/51572/vermont-sd-baguettes-course

Scaled to around 240g each.

First four below were made with the baking set up described in Baguettes II

Baking process

Locally sourced, farm fresh seasonal pie bake.

So I decided to try baguettes again having had one previous attempt.  This time I tried the Anis Bouabsa recipe more or less based on what MTloaf and Alfanso posted here.

i only found one online mention of something similar 

here http://www.thefreshloaf.com/node/28972/cheese-starter-culture-sourdough-starter

but i decided to try and redo/re-approach my experiments that i tried before.

maybe a year ago, i started trying to add cheese cultures to yeast biga and let them sit a while and keep feeding it; (also, with tribasic calcium phosphate Ca3(PO4)2, just in case it helped)