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Hi,

This was my attempt at a 77% hydration walnut and green olive sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof. 

I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat. 

I wanted to make some nice soft rolls/buns that would be perfect for burgers and sandwiches.  I had some leftover wild rice pilaf I made the other day and this along with the ricotta cheese made for a tasty bread.

I used a little bit of freshly ground Kamut, rye and whole wheat flours combined with bread flour.  I have to say it turned out super soft and moist and tastes fantastic.  I highly recommend you try this one as you will not be disappointed.

• This is the 2nd attempt, the first experiment was a failed, overfermented, over hydrated, over proofed, lacking oven bloom product 

This time I dramatically cut the bulk time, tuned down the hydration, further dehydrated the add-in veggies.

Dough didn't rise much at all during fridge proof, I panicked, but I remembered how I failed last time so I went ahead and bake it anyway, it was a success! 

Recipe:

I didn’t make anything with my sourdough discard last weekend and my container of discard was almost overflowing after baking the tomato sourdough bread today.  I decided I’d try a variation on the crackers with another flavour that I hadn’t tried yet.  

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Cheers,

I always wanted to make this bread...and love that bun at the top and the character of this bread. I also have fond memories as long time ago as a student,  I cycled all the way through Galicia...

I remember well Santiago de la Compostela and the 'Jakobsweg' a path which still many people walk for pilgrimage...

Whilst there are formulas on you Tube in Spanish, I was surprised that there is not more information out there....

So I just had a go and treated it like a ciabatta at 85% hydration with a cold bulk.

My humble interpretation. I had no dried onion. I hear tell the substitution of finely diced fresh will not taste the same. However, I can attest that these smell out of this world!  I can also guarantee this will not be the last time I make this quick easy recipe! Follow this link for the original formula. With thanks to the generosity of Norm (may he rest in peace,) a baker with a a big heart!

I gave watching the clock and finally achieved the results I wanted. Very happy with the crumb! According to my husband, it was amazingly tasty. 

This is a standard bakers percentage recipe. I did folds in intervals of 30 to 40mins, depending on what the dough told me. Apricots and walnuts were added during lamination. 

Made some green onion burger buns and some cinnamon buns

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