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I decided to stop being so pure and create a bread with all the ingredients I avoid all year long: sugar, chocolate, etc. I wanted it to still be highly digestible so I used my basic gluten free boosted sourdough starter. I was concerned that the "sourness" might conflict with the sweet but it worked out really well.

A tészta:

50 dkg finomliszt

3 dl tej

1 tojás+1 tojássárga

8dkg cukor

5 dkg reszelt gyömbér

pici só

10 dkg olvasztott ráma

2,5 dkg friss élesztő

Az élesztőt felfuttatjuk, majd begyúrjuk a tésztánkat, utoljára öntsük hozzá az olvasztott ráma margarint.

Hozzávalók:

66 dkg liszt

10 dkg rétesliszt

350 ml tej

125 ml étolaj

1 zacskó szárított élesztő+2 dkg élesztő kelesztve

2 tojás felverve

1 evőkanál cukor

1 evőkanál őrölt kömény

2,5 dkg só

Az összeállításhoz:

5dkg olvasztott vaj, szezámmag, lenmag

Összegyúrjuk, az olajat a végén tesszük bele,  25 percig kelesztjük. A sütőt begyújtjuk és 160 cfokra állítjuk.

Hi there all the bread lovers.

I'm Ilan, I work in the Hi-Tech industry for the last 10 years which means that I have very little time for myself or my family during the week.

For the last few years, I find comfort in the kitchen, cooking for me, my wife and our extended family. It became a therapy for me - after a long week of work I prefer to cook for 10 people instead of having a good weekend rest.

Bread fascinated me for a long time and about two year ago, I started to bake my own bread.

Notes:

- Used my 100% hydration starter.

- Two builds to reach 8 oz active starter. The starter smelled fruity, not sour. Bubbles about half a centimeter big.

- Final dough: 2 cups whole wheat flour (365 from Whole Foods) and under 1 cup AP flour (King Arthur), 1 tsp wheat gluten. 

- For DDT of 76 degrees, added 1.5 cups water at about 90 degrees.

- 30 minute autolyse. Kneaded till windowpane.

- 45 minute rise, stretch and fold, 60 minute rise.

Easily the best non-sourdough loaf I have ever made. Followed instructions to the letter.

What surprised me the most was how incredibly light the loaf was. Very good for morning toast. Best within 3-4 days. Thank you Peter Reinhart and BBA!

Just recently, Mariana-Aga, a fellow baker who I have great respect for and who is an occasional poster here, presented a very interesting paper with extensive photos on the development of gluten. For the purposes of her research and documentation she used a food processor to mix and develop, then over develop the dough. All of the various stages are carefully documented and you can see the tell tale signs of the dough being over worked and ruined.

I hope this is ok to do this as I can't find the posts I wanted to add these too as I am new here.  Yesterday I made these breads, a yeasted dough cottage loaf, following Elizabeth David's method (first time I have ever baked a loaf from a cold start!)  and the pain de sielge d'auvergne, I think its lineage goes as follows, Daniel Leader, LeadDog and Mick of Bethesdabakers, thank you all for this recipe -  and my usual Pain de Campagne.  

I hope this is ok to do this as I can't find the posts I wanted to add these too as I am new here.  Yesterday I made these breads, a yeasted dough cottage loaf, following Elizabeth David's method (first time I have ever baked a loaf from a cold start!)  and the pain de sielge d'auvergne, I think its lineage goes as follows, Daniel Leader, LeadDog and Mick of Bethesdabakers, thank you all for this recipe -  and my usual Pain de Campagne.