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I have been baking from the Tartine Bread book for some time now with varying success. I am mostly playing around with bulk fermentation times and proofing times to see what the impact on the final product has. My most recent loaf had a pretty good uneven crumb but was still a little denser then what I want, and did not have the desired oven spring. Before hand I had been putting huge emphasis on the correct amount of bulk fermentation time and I think I have gotten that down pretty good.

I read about them here on TFL the other day. I immediately got on their website and ordered 20# of Turkey Red. I love love TR because it has amazing gluten and as a grain from the 1800’s is tried and true. The folks at Grains on the Plains are incredible. Look them up and read their story. I ordered late on the 19 th. The wheat shipped the 21st and arrived today the 23rd. FREE Shipping !!! As soon as I bake a loaf will report back but wow am I pleased. c

Made with buckwheat sourdough & a blend of buckwheat & cassava flours.

Dough shaped & held together nicely. Measured 135-g for each ball; total of 10. To keep it from sticking, before forming dipt hands in a shallow plate of water.

This is a follow up to a previous post asking if anyone had ever tried the Poilâne-style sourdough bread.

No one had, someone suggested I try it, and here's my results.

I've posted the full recipe from the book Poilâne.

For the most part, because this was a first attempt, I followed the recipe as closely as I could.

Because you can refer to the recipe in the pictures, I'll just mention how I varied from the recipe and some other details.

From: https://www.manataka.org/page180.html

American Indian fry bread.

Reproduced here in case the web site goes away.

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Manataka American Indian Council

COOKIN' WITH THREE SISTERS

FRY BREAD RECIPES

From: http://www.angelfire.com/art/skyhawkfireheart/recipe.html  

American Indian fry bread.

Reproduced here in case the original web site goes away.

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This was my second try baking this recipe from The Perfect Loaf.  The first bake was good especially the outward appearance but I felt that the crumb was a bit tight in places indicating that it was a bit underproofed.  This time I pushed the bulk fermentation another 30 mins and after final shaping left the dough in the banneton at room temperature for 30 minutes before putting it in the fridge.  I also increased the hydration to 84%.

RECIPE (80% wholegrain):

100g strong white flour (20%)
150g wholegrain spelt flour (30%)
250g wholewheat flour (50%)
85% hydration (425g)
15% starter (75g)
2% salt (10g)

PROCESS:

I'm still playing around with the recipe trying to get a good loaf out of some t65 and t-80 french flour.

Formula :

March 19/20, 2020.

Inspired by this conversation, http://www.thefreshloaf.com/node/62657/does-whole-wheat-need-long-fermentation  to do just a plain simple instant yeast formula, with overnight bulk ferment.

5:05 pm. Mix 469 g water, 586 g home-milled whole grain flour. 80.0% hydration. (In hindsight should have used 85%.)  1 tsp of caraway seeds.  Flour was a mix of Prairie Gold (Hard white spring),  Hard Red Winter (generic), and Kamut Khorasan.