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Last month I participated in the Community Bake for Hamelmans 5 grain sourdough bread. I made it 3 times because I was intrigued and pleased with the results. 

I found it was not a dough that it did not knead machine mixing. It benefited from putting some pepita seeds in the soaker, and an autolyse for the flours before adding the starter .

I really benefitted from all the information that others provided. I did not have a charming canine assistant but I did have paper towels. I used these to prevent icky sticky taps.

I'm a 100% wholegrain loaf nut. I don't really want to make anything else. And I regularly make goat's kefir at home, so when Abe told me about a loaf he'd made using whole Spelt and kefir, I was keen to have a go.

This is the 4th attempt and the best so far.

and orange zest with semi-sweet chocolate chips. I took bits and pieces from TFL posters Shaio Ping and Beatrice as well as Jay on Perfect Sourdough a Facebook bread blogging site. I used his formula with a major twist. I made the levain with AP and cocoa and YW . I added another 100g of YW to the dough . This was a very large batch of dough. A two hour autolyse with everything except add ins. One s&f and an hour later one lamination for add ins. That’s it. No shaping just folded the edges under this the gorgeous free form bursts. The crumb is open and tender and so rich.

My second loaf on TFL. This time, with an increased bulk ferment, slightly decreased inoculation, and, taking the advice of Alison Kay, increased salt.

Final Ingredients
   1.6 oz    Starter: 100%H Sourdough, Fed separately
   8.0 oz    Flour: Hard Red Wheat K.A.F.
   6.8 oz    Water: Cold, Filtered
   1-2 tsp  Salt: Fresh Cracked Sea Salt

Inspired by the Bourke Street Bakery’s Spiced Fruit recipe posted on this page: http://youcandoitathome.blogspot.com/2011/06/bourke-street-bakerys-spiced-fruit.html. I have baked this before but course, I have to change things up a bit by subbing out some of the raisins for cranberries and soaking the dried fruit in tea. I am also using a mixer now rather than slap and folds. 

Makes 3 loaves

 INGREDIENTS

770 g unbleached flour

So my baguette are looking nice and tasty. Crisp, blown and nicely colored top and with a nice brown bottom... however, the side of the baguettes is slighlty undercooked, the crust is really soft and does not get brown.

I leave a good 5cm between each 250gr baguettes.

Am I placing them too close to each other?

Their first egg was eaten by ravens and their 2nd one was eaten by a ring tail but hopefully they will pay more attention to their eggs from now on!  They are beautiful Bbids to watch.

https://www.azgfd.com/wildlife/viewing/webcamlist/baldeagle/baldeaglecam/

There are the dreams of night that are forgotten with the morning coffee; and, there are the dreams that come as one considers the bread one is eating with morning coffee. Thus, one steps forth in the bright morning light, to find the 7 Pillars of Wisdom. (T.E.L. will forgive me because one of the best breakfast breads I ever had was in Hafer Al-Batin.)

Josey Baker Whole Wheat Sourdough Bread

David Snyder

February, 2019

Small Batch equals Small Bread

I thought that the dough was at the 1.75-ish cup point, thus I heated the forge, put it in wet parchment. Took out the heated cast iron, placed it in, poured in a half a cup of water under the parchment and started the usual 450 after 500 for 20 then for 30. Herein is the result, small, unimpressive, with no 'boom' really.