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I am still jet lagged after 2 longhaul flights but we were running out of bread.  so over the weekend I dug my starter out of the refridgerator, refreshed it and then built enough 100% hydration levain for 2 loaves.  I used some bran left over from earlier bakes as well.  My brain isn’t yet upto much so I stuck with the 1:2:3 formula making 1 all white loaf and 1 loaf with 25% rye.  

Group Bake # 2 Spiced Honey Rye

A simple formula that’s perfect for busy days.

20% Germinated Red Rice Oat Porridge Sourdough

Dough flour (all freshly milled):

150g      50%       Whole spelt flour

90g        30%       Whole white wheat flour

8:30pm toast 68 g oats, soak in 133 g cider and 3 g salt, refrigerate

9:00pm mix levain: 28 g starter, 33 g bread flour, 33 g water

9:00pm mix autolyze: 85 g oat flour, 340 g bread flour, 282 g cider

7:30am remove oats from fridge

8:15am knead together autolyze, levain, oats, and 9 g salt

8:50am S&F

9:30am S&F

10:15am S&F

11:15am S&F

12:25pm S&F

1:25pm S&F

3:50pm shape, coat outside with quick oats

7:20pm bake covered

7:40pm uncover

8:20pm done

turned out to be one of the best things that ever happened!!!

Rus's Borodinsky 1940

I could save the crumb somehow but this was a tricky bake...literally the dough stuck on the couche and I had to peel it off..you can see how  the optimist inside me even tried to score.....ha. ha. ha......one baguette I ate out of frustration straight away to destroy evidence while it was warm and Pat was my partner in crime! Barney needs to loose  weight and was not allowed a crumb and Jacob was at school!

Two remained...

Or at least upping the hydration.  My first two runs had the hydration at the prescribed 73% and then 70%.  That first at 73 presented issues with a too sticky dough being difficult to shape and then to extricate from a heavily floured couche.  The subsequent run at 70 yielded much better results as I documented earlier.

I have started feeding my levain with semolina. I had forgotten how much it loves it... grows so fast triples in a couple hours. This is another 1-2-3  tripled with additional water . I don’t measure but probably 100 g . The barley ,I think, is responsible for the incredible taste of the last bake and the color of the finished bread. Will report when it is cut. 

300g 100% hydration semolina fed levain

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  It's been too long since I made some bialys.  Bialys seem to be the forgotten stepchild of bagels it seems :).  My original formula and procedure is here.