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I’ve been working on consistency with my bake of 100% fresh milled whole wheat sourdough for the last several weeks ( about 4 loaves a weekend since thanksgiving). 

I think I’ve got what I want for my family’s basic bread. Soft texture, airy enough crumb, blistered and thin crust. And, importantly, 3 bakes in a row that are about the same. ?

formula: ( with dough mix time equals t-zero)

-12 hrs: refresh refridgerater starter 1:2:2. I use 100% starter 

-2 hrs: mix 400 gr flour and 300 gr water until all dry stuff is wet (shaggy mass)

This is an unusual enriched bread for me!

I started with Hamelman's levain bread with increased wholewheat recipe, but having seen some breads including cream cheese I could imagine how soft and creamy and substantial the crumb would be! I decided to add quite a bit of cream cheese, guessing that it would not add that much hydration, so I wouldn't need to make too many changes.

I usually work from Hamelman's metric recipes, but make 1/20th of the recipe, which gives on each large loaf. It fits in my casserole and it's by far the easiest way to scale down. 

At some point I started to occasionally snap a photo halfway through the baking cycle, after steam was released and the loaves rotated.  Ordered from oldest to most recent.

David-based (Son of) SJSD

PiPs 100% WW

WoodenSpoon's 33% Rye Levain

This was my second bake of 2018.  The first one I attempted to make some baguettes using a formula I adapted from German Rolls but increasing the whole wheat flour.  Needless to say it was a disaster and hopefully my worse bake of the year :).

For this bake I used a nice % of fresh milled high extraction spelt flour with a little fresh milled rye and the balance KAF Bread flour.  I made some polenta for dinner the other night which included a little butter and cheese added in and used the left-over cooked polenta in this bake.

Naturally Leavened seeded sourdough with chia, golden flax, and hemp seeds. Crusted with everything topping. Nutritionally dense and packed with flavor. 

Soaker

60g hemp seed

60g ground flax seed

60g chia seed

360g h20 @210F

Dough 

580g bread flour (I used locally milled) 

144g whole wheat (I milled my own hard red winter wheat) 

22g wheat germ 

557g H20 (77%)

17g salt  (2.4%)

“White-Wheat Blend” from Chad Robertson’s “Tartine No. 3” Book

David Snyder

January, 2018

Last year I kicked off the year with two entries of 2016 in review.  The first was baguettes I baked, and the second was the batards.  This year I thought that I'd document a slew of selected baguettes from my favorite viewing angle.  Some are repeats from last year as this is not a 2017 review.  With few exceptions, all are different breads.

Hello TFLers! I hope you're on to a  great start for 2018. Some photos failed to upload in my previous post, as promised here they are.

Other than on his The Perfect Loaf site, I can’t remember where I saw Maurizio’s 50-50 WW SD posted by anyone.  I warehoused the formula until this week.  Not being a big fan of bread that leans too heavily on WW, I was cautious about this one.  I generally find that they taste a little too “earthy” for me.  I decided to tinker with this a bit.