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This bread is the result of a coworker giving me a chunk of Asiago cheese and asking if I could make bread with it. A friends home brewed ale sounded like it would round out the flavors. It also has some agave syrup, and a little fresh ground pepper. 40% of the flour was in a sourdough preferment and 25% was sprouted multigrain along with AP and just a little WWW. It came out to 72% hydration with beer and water.

Even my French neighbor is impressed.  Thank you TX Farmer! 

 This is last week's effort. 

I've been baking TXFarmer's 36 hours+ baguettes nearly every weekend because I thought it would be instructive (and good to eat!).  I clearly need to work on my slashing skills but I'm thrilled at the bread I'm getting. Today's was the best yet, super crisp crust and the crumb is fantastic. 

I decided to try the technique in Chad Robertson's Tartine Book No. 3, so I spent several days developing a starter based on his technique rather than using the usual starter that I maintain. So when my levain was ready, I mixed the dough for white-wheat blend.. The consistency seemed very loose, but since I had not made this before, I just decided to continue with the steps. Then this morning, after I had already put the dough in rising baskets, with a lot of difficulty since the dough was so loose, I re-read the recipe.

I bought this book but it was not enough time to backing. 

Now I try it. This bread is like a danish ryebread, but not so complicated. I like it! 

It was backed at the same time with Pain de campagne (Local breads. Daniel Leader). 

My wife and eldest daughter prefer a white bread, and I'm and the youngest (1.5 years) - this wonderful ryebread! 

My daughter (6) drew the bakery of his dreams :) 

I should have figured that once Lucy found out that I wanted to try out dobie’s no baking equipment except an oven, bowl and hands, she would try to make my life miserable with this weeks bread recipe – 11 grain sprouted ciabatta rolls, with wheat sprouts in the baked scald,

Normally the water content of ciabatta is critical and developing the gluten in a mixer is almost a must…..so with mo scale, mixer, dough scraper or even a spoon this was a challenge to say the least.

My family needs wheat bread. This bread is perfect. 

I've been making pain au levain and baguettes for several years.

Great Crust, great flavor, nobody doesn't like it,,,,except me.  The crumb is too tight.

I'm not getting the open, loose, irregular crumb that I want.  

I use hydrations from 75% to 80%, with greater success in the higher hydrations.

This week, I've made two batches of baguettes by following the Craftsy videos by Jeffrey Hamelman at 

King Arthur..  He gets good crumb, I don't.

Got any suggestions?

Thanks,

Frustrated in Crumb

Made some waffles using [url=https://liegewaffle.wordpress.com/liege-waffle-recipe-liege-gaufre-recette/]this recipe.[/url]

I deviated from the recipe by using some starter instead of commercial yeast. I made a stiff preferment and after it doubled in bulk I scooped out a generous tablespoon full and went forward with the recipe. The bulk fermentation was about 8 hours in a very warm room, followed by the called-for retardation in the fridge.

Even if most of my yeast-related work is in waffles, I bake up a regular loaf or two, from time to time. Last weekend I did Ken Forkish's white bread with poolish. Good stuff and fairly easy to prepare.