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baking a  SD rye inspired by Khalid with little adaption of my own.

200g rye starter  at 100% hydration

54g dark rye flour

150g rye flour

25g whole spelt flour

200g bread flour

400g AP flour

600g water (hold back 240g)

15g salt

20 dates soaked in hot water 10mins. seeded n blend with 240g water

80g toasted sunflower seeds

dough hydration 72%

mix AP flour and Starter and 360g water. let rest 8 hours (sponge)

I wanted to bake a Rye bread from Peter Reinhart's book : Whole grain books, as a change from Hamelman's Rye recipes.

With 45 % Rye flour, and 55% whole wheat flour, the bread is very wholesome, and enriched. It contains butter, honey, caraway, and nigella seeds. The bread is leavened with the 45% Rye flour amount as Rye sour, but the final dough contains 2.25 tsp of instant yeast. The bulk fermentation and final fermentation takes from 50-60 minutes at most.

Long bulk fermentation and long final proofing using manitoba flour all done in refrigirator. Carefully added blueberries and white chocolate before final proofing in bannetons. 

I decided I wanted to make some rolls at the same time I made the Crème de Tequila bread and as I opened up my refrigerator to get a snack I spotted the extra potato knishes I had heated up the other day for dinner.  Well...one thing lead to another and the inspiration for my latest bake was born.

My last few bakes for rolls did not use a sourdough starter, so I wanted to use one for this bake while still achieving a nice moist and soft roll.

I googled and came across a vbery interesting recipe where the baker was doing tiramisu in cupcakes:

http://www.cupcakeproject.com/2010/08/tiramisu-cupcakes.html

I baked some lady fingers in a cupcake tray, cecided there was not enough room for filling and baked the rest of the ladyfingers in small ramekins with lots of room for yummy filling AND for cupcake bake layers.

Hi all. This is my first post.

I baked these and I thought they turned out pretty good, except for a little bit of excessive browning on top.  I will probably tent next time.

A few additional pictures:

60g balls

After a long rise.  I didn't actually intend for these to be pull-apart rolls.

Ok, I know pretty much everyone here has made this bread before...but here I am posting another. This isn't my best loaf so far but I just decided to post it anyway because I am pretty excited about this recipe. (Please ignore the sad, sad scoring job :))

Some time ago I posted on a chocolate borodinsky.  This was scaled to a mammoth 1.4 Kg to fill my 4x4x9 Pullman pan.  That's a lot of Borodinsky particularly since certain people in my domicile eschew high ryes.   (And eschew doesn't mean chew.)   So what do you do if you want a  bit of Borodinsky, or you are baking for other folks who love carbs, but not that many of them.   One cannot piece Borodinsky loaves as you could say a pain de mie.  Paste doesn't piece.

sprouting has been a routine now, since i don't have a flour miller. this is a good thing. been eating rye sprouts as rice with seared salmon and mushrooms even in my 5 eggs pecorino omelette. blend it in my protein drinks!! 

this is another way i used up the rye sprouts. baking SD bread.

a very simple formula.. 

300g starter

700g water (hold back 50g)

850g AP flour

200g sprouted rye flour (wet)

15g salt

add in

50g toasted flaxseed soaked in 50g water

basic SD bread method used. retarded overnight.