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Easy dough to work with, very good flavor, tender crumb and crust. I'm going to try Reuben sandwiches with it.

David G

I happened across a formula for " Buchteln", and decided to try it, but I have to avoid milk and dairy (including butter) as it's poison for me, and the formulas for Buchteln always seem to have milk. My first attempt needs some improvement.

This was an "off-the-cuff" see how it comes out creation and the first time using a soaker for me.  Probably should have picked an established recipe but overall it came out ok.  More hydration would probably have given a better, more open crumb, but I wasn't sure how the soaker would fare.

Recipe

Here is my first bake of week two recipes, Milwaukee Rye. Very good bread. Nice soft crumb and a chewy crust.

(UPDATED CRUMB SHOT)

Auguro un buon fine settimana a tutti e vi lascio l'immagine di una mia produzione.

E un pane con Farina di Farro (tipo Triticum Dicoccum) che eseguo molto spesso per lo straordinario gusto che ne consegue.

Sarei lieta di conoscere le vostre opinioni in merito. 

http://ilchiccoelaspiga.blogspot.it/2014/11/il-farro-per-un-buon-pane.html

Un affettuso saluto a tutti dalla Toscana.

Anna

I made 2 different sandwich loaves and used the no knead method for both. My first loaf was mostly white flour and naturally leavened using discarded sourdough starter. Baker's Percentages: 90% APF, 10% WW, 90% water, 15% discarded SD starter, 2.1% salt. I got great oven spring with this loaf and it was nice and sour.

The other night for dinner I decided to use the left-over pizza dough I made last week and make some calzones.  The pizza dough is similar to my normal one using mostly type 00 Caputo flour mixed with about 10% whole wheat.  I ran out of Caputo so I actually used around 20% Caputo along with some AP flour, potato flour and whole wheat and I added some Asiago cheese just for the fun of it.

Nothing special about this loaf. It is what I bake about every other day. I did try a different score to see how it would look.  This had about 20 hours of cold fermentation and ended up very tasty.

This is a fast and easy way to use some of your sourdough starter. I have made the flatbreads per this recipe most often, but used a cold proof for one batch.  I recommend the immediate approach, but both work.  I think Ziti would argue that flatbreads are better with yeast (and he is probably right), but this is a fun way to use up sourdough starter.