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This is an 87% rye with a lot going on: a 3-stage rye sponge, a whole-wheat sponge, and a rye flour soaker. It calls for medium rye, which is a difficult thing to pin down. All I have at the moment are white rye and a finely milled whole rye, so I mixed and matched those two flours in various percentages for this bread.

It also calls for 4 tsps Brotgewürz. I used 2 tsps of the bread spice I already had mixed up, the bulk of which is ground caraway. It's not very noticeable, which is the way I like it.

Recently I made this gluten free pizza for my younger daughter who has intolerance for the gluten and also should not eat cheese. Hence the pizza was made without cheese what is quite unusual, but it was generously topped with grilled vegetables.

Here is a video about preparation.

Happy baking, Joze

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Gilles

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I have quite a stock of Spelt and Kamut berries and need to use some of them up. While searching, I found this impromptu recipe that I made over the winter for my daughter so I scaled it for three loaves and tweaked the method.

Recipe

Makes 3 loaves

Soaker:

65 g Spelt flakes

65 g Kamut flakes

65 g Bulgur

65 g honey

260 g boiling water

Levain:

60 g trice refreshed sourdough starter

30 g strong bakers unbleached flour

30 g home milled rye flour

Got my weekly bake done today, and all went smoothly.  The only real adjustment to my usual process was due to an early dinner that we had scheduled to celebrate our youngest daughter's birthday with her grandparents.  Instead of my usual 1.5 hour final proof at RT (before retarding for a few hours), I only let it proof at RT for .5 hours, then into the fridge for about 6 hours.  Everything came out well (no crumb shot yet, but I expect it will look the same as usual, perhaps a little tighter based on the dough feel, and how it looked out of the fridge.)

I have not made pretzel rolls in a while and wanted to try a new version.  I added some fresh milled purple corn flour, and rye flour along with some maple syrup to add a little sweetness.  Beer certainly goes well with pretzels so adding it to the dough was a no-brainer.

I have not been posting too much as might get too repetitive for your folks and also have been visiting family in Germany...

So being back nurtured that starter and tried to bake with a different Shipton Mill Organic Semolina Durum flour as the Caputo Semola Rimicinata is not easy to get hold off where I live...and I looooove that flour....

It is very fine but the glutenins seem to be 'weaker' than the Caputo and I use less water...less of an autolyse and less of slap and folds to protect the gluten that I want to develop...

I’ve been making this bread every  weekend since mid-April with the goal of entering it in the county fair, which has a sourdough division this year. The theme of the fair this year is “Over the Moon”, hence the stencil. 

I made 3 batches of 2 loaves each so I’d have plenty to choose from, this one looked the nicest.