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From Bien Cuit.

This has lots of different whole grains and seeds. I made this in the past and really enjoyed it. It didn't have the oven spring of the first time I made it but the taste was still awesome. I took a boule to pair with spinach dip on the weekend and everyone loved it.

This has two leavens:

1. First levain is 40 g of starter, 80 g cool water, 80 flour. Second levain is 120 g of toasted millet, 80 g toasted amaranth, 20 g black sesame seeds, 16 g of dark rye flour, 20 g starter and 120 warm water. Both sat overnight.

This recipe is from Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More from
Sarah Owens. She won the James Beard Award for 2016 in baking books. I don't own the book but I found a copy of the recipe online.

I changed the method a bit to allow for an autolyse with just flour but the dough was really stiff and I probably should have added the oat soaker in at the same time. Anyhow, this was my method which differs a bit from the book.

1. Make levain with 40 g water, 30 g starter and 40 grams spelt. Let sit overnight.

My first rye loaf in four years...It's got to be special!

This morning I was baking the SD bread I had made yesterday and retarded overnight, as I often do.  I had to be out and was running out of time so decided to bake two at the same time, 1 in the DO (righthand loaf), the other on a small sheet pan (lefthand loaf).  They had identical treatment otherwise. 

here is the underside.

Hi Everyone and Happy 4th!

Finally, a little time to relax, spend time at home with my kitties, Daisy and Tillie (shown here)

I've been making pizza for years with very good results. A few years ago I got a wood fired oven, anticipating to up my pizza game to a point where my pizzas would be better than anything I could get outside of Naples, Italy. Until I followed a tip from Ken Forkish's book THE ELEMENTS OF PIZZA, great WFO pizza proved to be elusive. 

 The last batch of rolls I made were very rich so I wanted to make something a bit more lean this time.  I omitted the cream cheese and changed up some of the flours and used whole eggs and olive oil in place of the cream cheese and butter.

They came out very tasty and while not as rich and buttery as the last batch, they still make great burger buns and sandwich rolls as well.

This week’s bake is a continuation of last week’s idea of taking loaves I’ve made before and upping the whole grain content. The fig, almond and sunflower seed SD I made I while back was next on the list, last time it was 20% whole grain.

http://www.thefreshloaf.com/node/45693/fig-and-almond-sd

This time I used pecans instead of almonds and sunflower seeds, because I found that the flavour of the almonds was a bit lost.

 Formula:

Usually Lucy comes up with a recipe and tells me what to do and then I do my best to execute her recipe wishes as closely as possible or risk having my ankles savaged by a wild beast, small in leg length.  Then I tell you all about it.  This time was a bit different.

Some may remember that I put out a call for interns to visit my bakery Bread Obsession this summer.   I am sad to say that no interns applied.  First, we got a lovely visit from exceedingly accomplished baker, Pat Roth, which she wrote about so eloquently here.