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My list of things I’d like to bake keeps getting longer but today I finally struck this one off my list. For some time I’ve wanted to try adding polenta to my sourdough bread. Alfanso has shared Kingdom Bread Tampa’s recipe for polenta bread so I based my recipe on that with some minor alterations (thank you Alan). When there is a small amount of wholegrain in the dough I like to use it in the levain, that way the bran is fully hydrated. I increased the polenta and the percentage of salt I used is based on the flour and the polenta while theirs was based on the flour alone.

I've really been enjoying the experiments these past few months with adding things into my bread. Olives, Sunflower Seeds, Pumpkin Seeds, Miso ... The list goes on!  As I have explored the bread I have also been exploring this website more and more. One of the recipes that stuck out was this one for Flax and Sunflower Sourdough that was modified from the Tartine 3 book by Danni3ll3. See their ORIGINAL POST HERE and you will see immediately why this was an attractive bake. 

Building on my successful 50% WW SD Challah I baked last week I decided to bake a 100% WW version. I think based on the appearance that I was patient enough with the final proof and didn’t under ferment it this time. I didn’t want to take a chance with weak gluten so I did add VWG to this one since there is no strong flour.

The concept for this loaf of bread came from the following video from FoodGeek.
https://www.youtube.com/watch?v=InTqgRYVmh4

This loaf turned out really nice!  Moist but not gummy.  The jasmine rice really comes through in the aroma but the oats and corn help give it a whole grain flavor.  It has a creamy texture and will be great for grilled sandwiches and toast!

A few bakes back I tried the recipe for this from Tartine Bread. The results were....well....unacceptable. The recipe as written in the book is flat out wrong, and while I was able to save the bread and have something to eat that week I knew it needed to be adjusted and revisited. See Original Post Here. 

After reading some replies from other kind bakers here and doing some thinking I came up with the following formula.

Once more at the Tartine-style porridge/soaked grain type loaves, this time featuring buckwheat groats soaked in whey.

Bread spec.s:

Central Milling bread flour- 360g (60%)

Dayspring Farm Whole Wheat Flour- 180g (30%)

unspecified Einkorn (home milled by Jessica & James)- 60g (10%)

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leaven- ~55g

water- 400g

Salt- ~4tsp

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unspecified Buckwheat groats (100g) soaked in whey (200g) excess strained off (~35%)

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Process:

An accumulation of small amounts of various leftover grains motivated this bake, a cracked grain sourdough bread. I had some rye berries, hard red wheat, spelt, barley and whole oats, 175 g total - coarse cracked and then soaked in 70 g hot water for two hours. The bread was made with 200g fresh milled whole wheat, sifted flour, 800g all purpose flour, 20g sea salt, 220g starter and 750g water.

I still have some Lap Cheong (Chinese sausage) left over from my Lap Cheong filled buns so wanted to use some up. I’ve been wondering what to top a focaccia with to go along with the lap cheong when I saw a post by King Arthur of a Taiwanese Focaccia, so I borrowed some of their ideas and added a couple of slight changes of my own. For one I had a bit of semola rimacinata left that I wanted to use up so all the flour in this focaccia is that finely ground semolina.

No time for experimenting and recipe writing.  No time for weighing the ingredients and keeping track of time! This is purely grandma style rye made in one day 

Morning

2 cups rye flour,  1 cup warm water,  4 tablespoons rye starter,  mix into a paste,  let ferment in a lukewarm spot 

Late afternoon