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A savoury loaf with a cracking crust.  I will definitely make this one again.

Made the sponge the night before with my rye starter, straight from the fridge.

The original recipe did not contain enough liquid so I made the sponge with a 1/2 Cup water and the same for the final dough. Instead of using malt powder, I added a tablespoon of barley malt to the warm water and miso mix. I did not reduce the salt either. It is not too salty at all, just nice and savoury.

Many folks don’t know it but Nelson not only was a great man who brought freedom and liberty to his country but he was quite a bread guy too.  One of his most famous quotes was ‘Let there be work, bread, water and salt for all.’  But it didn’t stop there.   He lived on bread and water in prison for years and his favorite folk tale was ‘How Hlakanyana Outwitted the Monster which featured a stolen loaf of bread.

It's been a while, since May, that I posted here.  Off to the northern reaches of the Atlantic seaboard for family time in NY, and then further upstream to the Boston area where I joined Varda and Joan in a bread session at their Bread Obsession for a wonderful two weeks.  As soon as we arrived back home we had family visit here for a week, and now I'm finally catching up on day-to-day life.

We love Ian's take on this bread. So much so that I had to make it again this week as we were out and I had roasted a turkey breast and we needed something yummy for sandwiches. This bread is a delight to work with. I changed a couple things . My starter is always 100% hydration so I use less water in the final dough. I also " autolyse" using the levain with the flours and water since my levain is s major source of the water in the dough and without it there isn't any way to autolyse the flours. I subbed in 200g of AYW for part of the water.

Very delicious! Thank you for sharing, Ian!

My friends from the east coast are visiting with their family.  We last saw each other seven years ago and we're all excited about the reunion.  Our kids have grown so much since then, and we, the parents, are getting old...

      This was an interesting experimental bread.  I decided to use a potato cut up into little pieces along with the polenta in the actual porridge.  I wanted to have actual pieces of potato in the bread and it worked like a charm.  It was especially interesting on the crust of the bread where the potatoes that were sticking out got nice and crisp like potato sticks.

I used a bottle of hard apple cider in the main dough hoping it would give a nice tart apple flavor but you don't really taste it very much so water will work just as well.

Got the new mixer now adapting TARTINE to it. Basically same recipe as I normally use but am setting mixer on speed 2 for 8 minutes as recommended by Jef Hammelmann. Haven't done the complete loaf yet but am intending to post pictures so please do not despair as I will be back tomorrow. I Actually used pumpernickel flour . I think amounts are consistent with the Baker's % but if I'm wrong let me know, I was shooting for 80% hydration.

So, I spent yesterday at the office, and left Tillie to decide what, if anything, we would bake up to celebrate the remainder of the weekend. Well, I'm thinking she spent much of her time basking in the sun and not researching, checking inventory or thinking much at all, and what was her choice? Cinnamon rolls... she decided we needed a decadent, soft, sweet and buttery treat.

I was lazy and didn't sift the powdered sugar. My brother said it's just proof they're handmade. Works for me, as long as they aren't for company.

This week’s bake was a redo of the 70% rye SD with sunflower seeds and following my theme from the previous two weeks, I replaced the 30% white flour with whole wheat.

The formula was more or less the same, except that I increased the hydration (because I was using whole wheat flour which is a thirstier than white) and the percentage of sunflower seeds from 16% to 20%.

Here’s the formula:

What an odd Lucy bread, actually 2 in a row, not retarding of the levain or the dough - a 2 day bread including the 18 hours to sprout, grind and sift the 9 grains used for this bread.  The 8 grains were spelt, rye, white and red wheat, oat, buckwheat, Kamut and barley.