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Loved the flour!

 I fold the dough ove\

I had some leftover purple sweet potatoes and caramelized onions so threw this bread together.  I thought the cranberries would make a nice addition to the flavor profile along with the nice nutty fresh milled spelt flour.

Hello Everyone

Following some irregular posting, here is a bake where I am using a bit durum. You can't even see it in the final bake, but hey it is a good start.

Levain

20 g starter (10 g from each starter I have been keeping)

50 g white flour

50 g water

Dough

All levain

160 g white

20 g semolina

70 g whole wheat

157 g water

4 g salt

Process

Ok…this is not 100% Semola di grano duro since there is 4.76% whole rye/whole wheat flour in the starter. Though I think it is close enough, no?

Pane Tipo Altamura

Dough flour:

300g     100%       Semola di grano duro (re-milled semolina)

For leaven:

I knew these would likely over-proof, but I pushed it anyway.

Hamelman multigrain - 50% five whole grain, sifted with a bran levain, of course (kamut, red and white wheat, emmer, last of the sprouted spelt), with honey, a few tbs of my faux red rye malt, and a soaker containing whatever was lying around:  the last of the dried Borodinsky from last winter, teff, chia, and sunflower seeds.  I added lots of extra water during the mix.  It's all relative when working with whole grains and a soaker, but I'd be surprised if this was under 85% hydration.

It is science, but no rockets. Unless, of course, you haven't gotten off the ground. Then everyone who has looks like they're flying rockets.

I've been making bread since forever. I actually taught the Egyptians the process ;-)

So, I made "Paulina Abascal's pan de muerto" recipe (https://laroussecocina.mx/receta/pan-de-muerto/ is spanish, but it is easy with google translate I think). Here are the results:

After a visit to Linas Stores in London yesterday my son kept saying that I really must try to bake Focaccia bread...

so I was inspired by a formula in Tartine1 where Chad Robertson basically describes that they grabbed a proofed loaf and added in his case sliced potato to the dough and it turned into a focaccia....

So, as I had too much starter this morning I made a quick basic white 1:4:5 dough and let the bulk go quite far and proofy...then just poured it into an oiled baking tin and let it proof for an hour until it looked like this...

I am really loving adding rice to my doughs and this bake was no exception.

I wanted some nice soft rolls especially so I could freeze some of them to have for burgers and sandwiches as needed

I added mashed potatoes  with the skins on, some cottage cheese and a little maple syrup for a bit of sweetness.

When I was ready to bake them I used an egg wash and sprinkled black sesame seeds, garlic sesame seeds and smoked Gouda cheese on some of the rolls.

All I can say is these were not only nice and soft but full of flavor and perfect for any use.

True: it looks embarrassingly ugly. 

Also true: it tastes phenomenally good.

30% Sprouted Quinoa Almonds Sourdough

Dough flour (all freshly milled):

150g      50%       Whole spelt flour