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Last weekend's bake was Hamelman's Semolina Bread.  The only major deviation I made was using a pate fermente pre-ferment instead of the "Flying Sponge" (I think that's what he called it).

Makes one loaf...

Total Formula
158g  AP Flour (35%)
68g    Bread Flour (15%)
225g  Semolina Flour (50%) (Re-milled Bob's Red Mill Semolina)
292g  Water (65%)
9.0g   Salt (2%)
1.4g   ADY (0.3%)
18g    EVOO (4%)

I upped the ante from a loaf I baked yesterday for an 80% whole grain baguette I baked today. It had 50% whole grain Kamut, 22% whole wheat, 8% dark rye, and the rest with bread flour. Hydration was around 75%. The process was the same with a slap and fold and a stretch and roll during the 7 hours bulk rise. I was gauging it for a 100% rise, but I think I got fooled as I think the crumb seems under fermented. Yesterday's loaf took 8 hours to double but this loaf did seem to rise quicker perhaps due to a having higher percentage of the whole grain.

Hi! This is my first post. I just baked The Food Geek's Jewish Rye Sourdough. He's got a great video turtorial, and I followed it up until it came time to shaping the dough. I have a wood countertop, so I oiled it a bit to keep the dough from sticking. Other than that, I wouldn't change a thing. Highly recommend it!

Last time I did this one, I used cubed cheese. I thought I’d try it with grated cheese. I also upped the quantities of jalapeños. 

Recipe 

Makes 3 loaves

Add-ins

55 - 100 g sliced pickled jalapeños (to taste) I put in 80 g

250 g old cheddar cheese, grated

3 g freeze dried chives or 24 g fresh chopped chives

Main Dough

100 g freshly milled Selkirk wheat flour 

100 g freshly milled rye flour 

100 g freshly milled Red Fife wheat flour 

775 g unbleached strong bakers flour

Feb. 4, 2022. 84th bake.

This is my 4th bake based on Denisa's 100% rye recipe.
https://www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread

3rd submission to the Rye Community bake.
https://www.thefreshloaf.com/node/69775/community-bake-rye-bread

2nd time with home-milled rye flour.

Previous bakes in this series:

As a New Yorker, I tend to give the side-eye to distant takes on my heritage -- but I have to say this is better than the original. Nice but not overpowering sour flavor. Just enough caraway seeds (sorry, Benny, this is a Big Apple bread -- but you're free to make a Toronto version with different seeds.) Great aroma. Fantastic texture. Crumb that won't drip mustard. Crunchy but not rock hard crust.

It had been a while since I used my SD starter as a standalone leavening agent since I adopted a biga preferment approach for my baguette making. Anyhow, I gave it a run to see where my SD starter stand strength wise, and I have to say I was disappointed even though it did okay but no match for a biga with instant yeast. 

This is a bread from Stanley Ginsberg's The Rye Baker.  It caught my eye as I was casting about for something to use for the current rye bread Community bake. 

It is about as simple as a rye bread can be.  There are no multi-stage levain builds, no scalds, no soakers, no seeds, and no spices.  The only components are rye flour, potato, water, and salt.  My sole departure from the formula was to use whole rye flour, rather than medium rye flour.