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Today's bake: Épis de Blé

Source: King Arthur Test Kitchen - Martin Philip

Note(s):Doubled recipe.

This bread is made from King Arthur All-Purpose Flour .

All baked on a baking steel with a steam pan and 500ml boiling water.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - When I make this bread again - work on improving the scoring by angling the cuts a little more. The poolish was not as active I'd expected so I need to test the yeast.

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).

Ingredients

85% fresh whole durum flour

15% whole durum flour from durum CLAS

22.5% water from durum CLAS

10% butter

6% olive oil

22% tomato sauce

1% coarse black pepper

2% salt

These buns are super soft and fluffy get hold up to a fish burger nicely.  The sweet potato gives it a bit of extra sweetness while the tangzhong helps with flavour and freshness.  They are topped with black, white and golden sesame seeds.

Basically a second go-round with my loaf earlier this year except that I was lazy with the polenta- instead of doing the whole saccharification process, I just microwaved it.  

King Arthur bread flour- 360g (80%)

Bob's Red Mill whole wheat flour- 90g (20%)

water- 340g (75%)

starter- 50g (11%)

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salt- ~3 tsp

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45g Cateto Orange polenta from Redtail Grains

150g water

tbsp Rag & Frass Farm cane syrup

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Today's bake: Drunken Fig Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note(s):  Modified leaven  fermenting time. ^dough from 1.367kg  to 1.7kg
Soaker: When making Leaven remove fig  stems, coarsely chop. In a bowl add figs and wine then cover.

This bread is made from a 6 types of flour as can be seen in the formula.

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).

Recipes by rus brot (please report any errors) 

Recipes on foodgeek calculator can be scaled, personalized and saved.

Hi all,

Ive been baking for some time mainly pastry, entrements ect... i decided to try panettone in oct 22 and its been like a drug ever since...ive never spent so long studying, obsessing or having nightmares about my whole life in this aspect anyway...road cycling is another matter...

My days are consumed with maintenance, preperation refreshments and troubleshooting or learning. My head buzzes with ideas how to make the next better than the last.

So I started 2023 with a bang, on the side of my loaf that is. I have made about 5 loaves this year and all have proofing and kneading issues (and shaping). I even forgot the yeast in my steamed buns! My goal is to get better at timing (and organizing!) my sourdough bakes. What worked out for me last year or the year before doesn't seem to work out right now. With kids, everything is always changing as they get older (at least I don't have to move the crayons up to a higher shelf anymore). I have learned from every bake at least.

1)  100% Whole Wheat Loaf (120 gr thermophilic sd starter)

Using this whole wheat loaf recipe, substitute 120 gr of thermophilic sd (TH-SD) starter in place of 90 gr flas. Adjust the amount of added water to get 80% hydration of the dough.