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I was inspired a few weeks ago by Maurizio's Brown Rice and Sesame recipe to make a multi-grain sourdough using various cooked grains as a porridge addition. After thinking about it for a while, I finally got a hold of all the ingredients that I needed last week and threw together the dough yesterday morning and baked this morning.

    This is a nice 46% freshly milled Durum bread with some bread flour.  I added some egg yolks for some additional flavor and moisture and a little honey for sweetness.

All and all it came out very nice with the nutty durum flavor coming through.  It made excellent grilled bread with some brushed olive oil and melted fresh mozzarella on top.

I topped one of the loaves with black sesame seeds which is one of my favorites.

I unfortunately am sick, but running out of bread, so I decided I needed to bake a loaf of bread that wouldn’t require excessive hands on time and allow for some inattention.  This type of bread does require great gluten development since it is fully wholegrain, so I use the KA mixer to do that which takes some load off of me.  I don’t need to measure pH or rise really with this since I know what the dough should look like in the pullman pan when it is done final proof.  I think it turned out well considering my lack of attention to it yesterday during fermentation.

I have a 5 quart cast iron Dutch oven with lid and I am interested in baking some no-knead artesian bread.  Could anyone tell me the minimum and maximum amounts of flour that works with a 5 qt Dutch oven?  Most of the recipes I find just say to use a Dutch oven without indicating what is the best size for the amount of flour the recipe calls for.

I originally tried this bread with the 90% biga version.  I struggled with lumpy dough like others did and couldn't get them all out.  Even with the lumps, my sister-in-law really liked the bread, and she asked for it again this week.

Let's get the obvious out of the way...  My first attempt at decorative scoring is, well, let's say rudimentary at best.  Still a lot to learn on that!  :-)

Hi all

When my starter peaks but I'm not ready to mix my dough yet, can I put the starter in the fridge for about 8-10 hrs then mix my dough? Will I have to bring it back to room temp before I mix? 

thanks

LL

Hansjoakim was a regular contributor to thefreshloaf for a long time, He was a physics graduate student at the time, as I recall, and an amazingly adventurous and talented chef and baker. In September, 2009 he posted what he called his "favorite 70% rye." I asked him for the formula and baked it myself a week later. It was easy to see why it was a favorite. It was an easy dough to handle for a 70% rye, and it was delicious to eat.