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This is a 3-stage bread, I started out with a small quantity of 100% rye wild yeast starter, built a white flour biga and finally integrated this with some wholewheat flour, white bread flour, toasted sunflower seeds and broken whole wheat to arrive at a 70% hydration dough that was shaped as a boule and baked it.  It was just an experiment but turned out well so without further ado:

Preferment:

40 grams of 100% hydration wild yeast sourdough rye starter

200 grams white all purpose  flour

123 grams water

Dough:

Hello bread peeps, 

This is my first blog entry! Just wanted to share that today I baked a 100% Einkorn loaf based on FWSY polish recipe, and it turned out delicious! A little dense and not too big but super interesting flavor and a gorgeous golden color. I had never tried this type of bread, and it reminds me of something that I can't yet put my finger (or taste buds) on. It's quite sweet and cake like with a very different texture. Kids loved it so much I had to hide it.... 

Attempted this loaf last week. I don't have a dutch oven, and my attempt and creating steam was pretty weak- so I didn't get the crust I wanted.. but tasty and delicious nonetheless!

Ashley

White Flour Warm-Spot Levain from Flour Water Salt Yeast 

February 12, 2014

Since so many are baking from the new Tartine 3, how about letting us all know which flours are giving the best bakes?

What are you using for your "strong bread flour"? High extraction, AP, etc.

Spelt Bread with Sprouted Kamut Berries 

• 20% Whole Grain Spelt Flour
• 20% T85 Flour
• 60% AP Flour
• 20% Sprouted Kamut Berries
• 78% Water
• 15% Liquid Levain (50 AP/ 50 WW)
• 5% Wheat Germ
• 2.5% Salt
• Wheat Bran for coating

Loaf 1 - 3 hour Rise at room temp

Loaf 2 - 20 hour Rise at 38F

I've had a busy couple of weeks, and hadn't had the time to blog about my latest activities. 

Here it goes: I've completed my Pastry class in Shortcrust and pies some weeks back, and attended my Asessment in baked goods. I had to bake a fruit tart, and soft dinner rolls. Everything went alright, and the Chef approved my products. I have Chocolate classes left (next month), and i'll be done. 

I divided a Multi-Grain loaf and baked the first one and froze the other late last year.  This is the frozen loaf. I defrosted it and then did a series of stretch-and-folds, adding water along the way as the dough was dry.

I have finally managed to bake a 100% sourdough bread with oat bran that is not too dense and tastes rather good. The first criteria I decided upon was the weight of the loaf I wanted to bake. In this case, it had to be small since this was an experiment, hence 600g total. I was not sure how it would turn out and did not want to waste flours. The slashes are not very good. Maybe next time.

My planned bake was

1) Sourdough Ciabatta from TxFarmer Formula which I wanna try to improve the crumb. (Now I think I have issue with an ungreased container, when I flip my dough out after bulk fermentation it sticks. Will remember to grease all my containers next time before it hits the fridge.