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I really enjoy using multigrain cereal in bread and thought I would combine it with some rye sprouts. So here goes:

1. Sprout 75 g of rye berries. This took 3 days.

2. Toast 75 g of Bob's Red Mill 10 grain cereal and soak overnight in 140 g of boiling water. The next morning, stir in 30 g of kefir and let sit for a few hours.

3. Autolyse all of the above with 650 g water, 550 g no additives unbleached flour, 202 g white whole wheat flour, 100 g fresh milled red fife flour and 100 g Robin Hood Multigrain Best for Bread flour. Let sit for approximately one hour.

Well, all of you evil influences managed to tempt me off of my planned path of simple formulas (with some experiments of percentages and timing just to figure out what works best here), and off in to the crazy territory of the more complex recipes...

I can't say that I am really ready for it, but - well, that's part of the fun! 

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We are in morning.  Crayola is discontinuing the dandelion color in their box of 24.  No color has been discontinued in over 100 years.  We think they hate weeds and shades of yellow.  As a Libertarian who has long fought for the legalization of weed, this comes as an especially heavy blow….. almost as bad as when Arizona did not pass recreational weed use last November.   Life is not fair but we will never give up!

Like the title says, the weekend loaf was so good, we were out of bread by Tuesday. And since I had some levain left over that I had kept (I was thinking of making sourdough cinnamon rolls with it), it was conscripted to become a loaf to fill in the gap. 

This is not my normal routine for making bread but it still worked. No idea what the crumb looks like yet. It could be pretty interesting.

So here goes:

1. Toast 50 g of bulgur and 25 g of amaranth. Soak in 150 g boiling water and let cool until just warm. 

No, not the Crosby, Stills and Nash song.  Rather my "full sized" baguettes.  Geremy (kendalm) has been bugging' me ;-) on and off for a while to try my hand at a full sized baguette.  And so here is my first attempt using the same Pain au Levain w/ 125% hydration rye levain as I ran last week.

Since my last post on TFL (see here), I've been steadily working on my shop with my partner Jana. Roof repaired and renovated, parking repaved, custom fixtures and furniture in progress (photos to be posted on a later date). Additionally, sooner than expected, I restarted my sourdough starter last month, February, and conducted countless experiments. 

Baking lots. 

Regular SD WW loaves, seeded loaves and blackberry pecan loaves. Also did my fourth batch of yeasted Pain au Chocolat, which need some serious help. I can't get them to ferment and flake. 

Rye Ciabatta with ground flax. These were superb tasting. 

Blackberry Pecan WW SD loaves. Blackberry isn't all that great tasting. Sure looks nice though. 

  I have made several breads with this long autolyse technique in the past and I'm always happy with the well developed flavor and open crumb it produces.  By adding the porridge element and upping the hydration it really created a wonderfully moist and open crumb.  The toasted grains really came through in the flavor department as well.  This is definitely one worth baking again.

Note, you don't need to use the new Jumbo Size Kitchen Aid mixer to get the same results I did :).  (This was actually on display at the Housewares Show in Chicago last weekend).