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This came out slightly flatter than i hoped, fermented a bit long and dough slightly slack, however was soft sweet and nutty to eat, will definately be using more einkorn it's yum and i like the golden colour, crust was thin and crispy

Inspired by another recipe I found on here, I prepared these loaves by hand using a mixture of FWSY and Hammelman's method,

Here's the formula

Well, I am not too sure what to think of this bread. It feels a bit like I baked four bricks. 

I followed the recipe exactly as written in Tartine 3 except for the baking part where I gradually reduced the baking temperature and covered the loaves for the first part of the bake as per DAB and Cedar Mountain. Oh and I lightly toasted the seeds. 

They are now wrapped up in parchment, foil and plastic wrap. I am letting them sit till tomorrow where I will have a taste. Hopefully they taste fine as some are going to the soup kitchen as well. 

Well this is a redo of last week's bread with a few changes. Unfortunately, I don't feel like this was an improvement. 

The recipe is the same as last week with the following changes:

I sprouted the 75 g of Buckwheat groats rather than toasting and soaking them. 

I reduced the amount of water by 50 g. 

I added 1tsp of toasted sesame oil.

Bulk fermentation was about an hour shorter as the dough rose faster this week.

Proofing in the fridge was longer because I slept through my planned bake time.

Finally, my grape starter developed sufficient life to inspire enough confidence to bake with it. So I baked the Biga Acida loaves that I found on BakingMad.com. Success and lots of flavour!

This bread was literally unplanned. I had started doing my builds of levain for this weekend's loaves when my daughter asked if I could make a couple of loaves for a friend that was in need. She wanted something healthy with seeds. So after weighing out the seeds I needed for my other loaves, this is what I came up with.

Levain - I took 30 g of my starter from the second build and fed it 30 g wholewheat, 120 g unbleached flour and 120 g warm water. I let it rise for about 6 hours. 

I recently found some fresh semolina flour at a local market so I decided to try out the semolina formula in Tartine Bread. This was my first time baking with semolina and I found it to be very pleasant -- the dough smelled almost buttery and was very easy to handle despite the relatively high hydration (~80%).

I stayed fairly true to the recipe, with the following changes:

Time to gather your notes and ingredients for our posted challenge: Details and rules (not) are found in Dabrownman's original post, here:

http://www.thefreshloaf.com/node/49467/nocvember-17th-homemade-bread-day

Looking forward to it!

Cathy