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Hi All,

I am new to this site and baking sourdough.... I love reading all the information on this site and taking advice from all the knowledgeable people. Anyway, just wanted to post my first effort at the Tartine Country Loaf, loved working with this dough. I would welcome any comments or feedback.

Thanks

Mike

Very exciting to be grinding my flour with my new mill.  I decided to go simple for the first bake.  I had some sprouted rye and sprouted wheat that needed to be used up so I decided to make 1:2:3 loaf using bread flour, 20% wholemeal spelt (already in pantry) 20% freshly ground sprouted wholewheat and 10% freshly ground sprouted rye.

I've been infatuated with colorful loaves for a while now. These next two weeks I'll be making purple. Tonight was purple corn polenta, later this week will be purple carrot, and next week will be purple sweet potato!

I winged this recipe. About 70% bread flour, 20% polenta, 15% wholewheat, 15% semolina, 15% starter, 3% salt, and 79% hydration.

I’m just documenting the process of making this bread, from the recipe here: https://www.theperfectloaf.com/fifty-fifty-whole-wheat-sourdough-bread/

This is my first attempt at Isand66 recipe last weekend.

Friday night mixed levain and left it overnight on the bench then refrigerated

36 g starter + 114 g flour + 32 g spelt

 Saturday morning mixed & cooked porridge ingredients then allowed to cool

45 g rolled oats  (extra here as no flaked barley), 25 g oat bran, 19 g kibbled rye and 362 g water.

Diced potato and roasted until tender and allowed to cool

Memories - 10 days ago my one of my much loved Swiss sister-in-laws sadly passed away.  We were not able to be there for her funeral on Friday so I baked the Herz Rosen Kuchen in her honour.  This was something I have so many memories of her making when we visited that I felt that little bit closer to the family. I will always associate this recipe with her.

Leslie

Sunday

6:32am Mix by hand:

250g white flour
251g whole wheat flour
372g room temp. water

7:13 Add in 124g active levain (80% hydration, 20% rye).

Stretch and fold 4 times over two hours, adding 117g (~1 C.) pumpkin seeds during 3rd S&F.

9:30am into the fridge.

Monday

4:00pm out of the fridge

5:40(ish) shape and proof on greased parchement in bowl

6:28 score loaf, then into a 500F dutch oven for 25 minutes with the lid, then 10 without.

The best the cheapest all around go to ring mold

0.90 Each  I use the 3.5,4.0,4.5,5.0
I use them for the following
Breakfast 3.5 or 4 size sandwich size  4.0 or 4.5 and small pizza size 5.0

https://americantraditioncookiecutters.com/biscuit-cookie-cutters

 

I have had a number of breads that include onions bookmarked, but never got around to trying them. So this is my attempt at this.

1. Caramelize 3 diced onions in 1 tbsp each of butter and olive oil. Since I quadruple my recipes, this took me 3 hours! Normally, it takes 45 minutes to an hour. Set aside to cool. I prepared mine a few days ahead and put them in the fridge. I let them come back to room temperature before using them.

My starters are always very strong.  I was a little worried though as I took a fairly long tip to India, how my main source would do. Apparently, it really wanted to get out and be made it to bread. I found it totally healthy, but half had escaped into the refrigerator!. Made a bunch of nice loaves after a feeding.