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Cari Amici,

faccio ritorno con un prodotto che mi riporta agli anni della mia passata fanciullezza, quando da ragazzina andavo a trovare nel Panificio  della mia città un caro amico: Pietro S..

Egli mi ha concesso il suo affetto, la sua amicizia, la sua stima ed ha condiviso con me tante cose della sua professione, proprio come farebbe un padre con il proprio figlio.

This past Sunday i made freekeh(cracked and roasted green wheat) with mushroom ragout. I had so much leftover freekeh i decided to make a porridge bread with it. Turn out awesome. Great open crumb, soft and creamy, with the nutty flovor of the freekeh. Definitely gone keep this recipe for next time i make freekeh

Although I do have dogs, or should I say I share a house with two Canine-Americans, neither could be called a baker's apprentice, so I had to get help from Feline-American Beulah for my take on DAB's latest sorta tzitzel.

It is one of those days that started with bread and will probably end with bread.  I've got dough in different stages and plenty caked on my hands. I have been experimenting, too, and it's been a bit mad. I have been pushing the limits of cold fermentations and began making one bread and then made another with the same dough!

I recently found a book in the local library - another bread book - Crumb by Ruby Tandoh.

I tried one recipe - perfect result.

The book does have a good section on the why and wherefores of breadmaking and the recipes are easy to follow.

Here is my offering...

Any comment will be gratefully received

Thanks

Chris

So I found the bottom of a DO at the local antique shop ... $25.

I decided to use it immediately, so I made some dough. It's my usual, modified BBA SD recipe, this time to 82% hydration.

Preferment: 13 oz a 100% hydration (it may have been a bit more or less, my scale hiccuped)

Flour:

KAF BF: 4.25 oz

KAF White WW: 5 oz

KAF AP: 5 oz

Rye: 2 oz

Sprouted Wheat Flour: 3 oz

Corn meal: 1 oz

Water: 17.45 oz

Salt: 0.55 oz

...after two months test-baking rye breads, some of whose recipe addled my brain, to just bake my familiar weekly sourdough.

This is essentially Vermont sourdough from Hamelman's Bread with 11 percent less levain, and 15 hours retard at 55°F.

David G

This was sort of a last minute, random idea loaf that turned out really, really well!  Gotta love fermentation...

The formula:

Many loaves for friends this weekend! My most consuming experiments were with 1) loooooong room temperature autolyse, and 2) pate fermentee as all of the leaven in a loaf. Unfortunately, I don't have crumb pictures for all loaves. The plight of the gifted loaf. 

For this dark chocolate chunk levain, I did a 12-hour autolyse of only flour and water, added levain at 5% of the total weight, carried out a 12-hour room-temperature bulk fermentation, retarded for 12 more hours, shaped and proofed in the refrigerator for another 10 hours: