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This bread was made with a millet porridge cooked with half milk and water as well as flour milled from sprouted then dried Kamut, white wheat, rye and barley, it also has fresh ground white wheat and AP. It is naturally leavened and was baked in a DO after a retarded overnight final proof. It is the first time I used a double edge razor blade to slash the boule, that and the cold dough made for the easiest and best result so far.

Stu

Perhaps  tfl community would be interested to see a time honoured baking tradition that will undoubtedly be featured in many German households this weekend.  To celebrate St.Martins Day (11.11.), baked sweet bread men (or geese) are baked and given out to children.  For full details in German or English, step over to mybreadandbrot.com

http://mybreadandbrot.com/st-martins-weckmann/ 

Dough.Doc has done some moré experiments with bran as a soaker for the the liquid in the the levain to increase the sour in the final product.  He now has a base for no bran soaker used and one for using sugar in place of 1-2% fructose.

Gravy Bran Soaker

His other additional tests point to the idea that using more bran to water ratio in the soak is better as is soaking longer before using and also making the bran soaker at near boiling temperature for the water.

Reversing direction from my recent thang to make baguettes from boule/batard formulae.  I searched TFL and found minor but inconclusive evidence that anyone had published their results for creating batards from the Bouabsa baguette format.  So it was high time that some silly goose decided to do it.  I waddled into the tide with both webbed feet.

I have been trying raisin bread off and on for a while, but haven't been totally satisfied with the result. This one, however, turned out very well so I want to document it for future reference. Here is the recipe:

Central Milling all-purpose flour: 400 grams
King Arthur white whole wheat: 35 grams
Water: 261 grams
100% starter: 145 grams
Salt: 10 grams
Golden raisins: 1 cup
cinnamon: 2 teaspoons
butter: 1 tablespoon
honey: 2 tablespoons

Because sometimes you just want a basic bun. From http://www.thekitchn.com/how-to-make-your-own-hamburger-153290. Instead of 8 I made 6 extra large buns. 

I might have an addiction. 

This is the style of empanada in the Ilocos region of northern Philippines. Living in a former Spanish colony; I've seen and tasted empanadas here close to the ones in Latin America, those with flaky crust filled with minced meat and potatoes and either baked or fried, just tweaked to the local palate but the people of Ilocos adapted the empanada like no other. The dough is made with rice flour filled with green unripe papaya, mung bean sprouts, longganisa (local garlic sausage), and a fresh egg then deep fried which makes it closer to a taco or spring roll.

I used Cook's Illustrated's ciabatta recipe with the following modifications:

I added two tablespoons of olive oil to the dough because I couldn't understand why it was left out of their recipe in the first place. Ciabatta without olive oil? Weird.  The biga rested at room temperature for 8 hours and then into the fridge for 12.

The bread came out pretty tasty. What do you think? How'd I do?

I have made a variety of sourdough breads with nuts and with nuts and dried fruits. For some examples, see:

San Francisco-style Sourdough Bread with Walnuts and Figs

San Francisco-style Sourdough Bread with Walnuts and Sour Cherries