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I ordered a whole pile of Buckwheat groat from Daybreak Mills so it was time to repeat this recipe to use some up. 

Recipe 

Makes 3 loaves 

Add-ins

150 g Buckwheat Groats, toasted

230 g boiling water

50 g Yogurt

55 g honey

 25 g pink Himalayan salt

Dough

700 g strong bakers unbleached flour

300 g freshly milled durum flour (or durum berries)

50 g toasted buckwheat groats, milled into flour

50 g freshly ground flax

720 g water g

250 g levain (procedure in recipe)

75% hydration.  I'm getting better at handling high hydration doughs but don't like how it doesn't hold its shape well and spreads immediately after coming out of the fridge. The oven spring wasn't great either.  And to make matters worse the heavy inclusions weighed it down even more.  So next time , it's going to be max 73% hydration if there are heavy inclusions.  I find the crumb isn't much more open in 75% vs 73% maybe because the 75% needed more stretch and folds. I'd probably get better oven spring too if I did more sets.  I only do 4 sets.  

May 15, 2021. #48.

This was a repeat of my last bake, which was way over-fermented and had collapsed. This time I used 1/2 tsp of instant dry yeast instead of 1 tsp. And this time I measured the chia and the water for it.

405 g Patel brand stone-ground whole wheat durum.

45 g Arrowhead Mills Organic AP flour.

8.5 g salt.

350 g bottled spring water.

Mixed by hand using a silicone scraper.

In a separate bowl, combined 23.2 g whole dry chia seeds, and 46.6 g water and let soak.

Added 1/2 tsp instant dry yeast to the dough, and mixed.

Apple Sourdough from Slow Dough Book by Chris Young

Few ingredients were adjusted 

40g Rye

80g Spelt

280g strong bread flour

70g Starter(100% Hydration)

320g Water

9g Salt

3g Ground Mixed Spice

3g Cinnamon Powder/Ginger/Nutmet(recipe calls for pumpkin spice)

180g Sliced(Cubes) Green Apple - Was baked @ 180°C for 15 minutes

This is my first attempt at baking Hamelman’s bagels. Dough made and shaped the night before, then refrigerated overnight, then boiled and baked early this morning. I also tested my DIY bagel boards. Hand-mixed, kneaded and shaped. The final shaping was to join the ends to seal the ring, however, my arthritic hands wouldn’t quite manage, but generally very pleased with the results. Tasted very nice and slightly chewy. Cream cheese at the ready!

Revisiting The Approachable Loaf from the 2020 Community Bake- part 3

(Link here: https://www.thefreshloaf.com/node/62486/community-bake-approachable-loaf-bread-lab)

I tried the loaf again. The kids were at school/daycare so I could pay a bit more attention to the dough. I wish I had taken pictures of the process, then you all could tell me if the dough was done. Next time!

Miso nori sourdough 77% hydration 20% whole red fife.  For this bake I really pushed fermentation using the aliquot jar I shaped at a 60% rise then ended final proof at 110%. A quick 20 minutes in the freezer while the oven preheated and baked. One mistake I made was that I forgot to turn the oven down to 450ºF after I loaded the dough. I didn’t catch my mistake until 12 mins into baking. Now the miso already makes the crust darker but some amount of the colour is also that high bake temperature.

I’ve been making this recipe from your website for over 6 months and I searched to be able to review it!  This is an excellent bread.  I like using the roux method. The end result is a moist bread without crumbs.   I set my bread machine for the dough cycle, then form it and bake it in the oven.  I use my microwave as a proofing oven, heating one pint of water, then placing the formed and covered bread in its pan next to the hot water.  After 30 minutes, I heat the oven and by the time the oven is ready, the bread is ready to be baked.

I'm infrequently in the habit of reposting breads from the past without a change of something or other.  However I can't seem to find any prior reference of mine on TFL of having posted this one here before.

The background: My initial levain, true and trusted friend all these years, was this 75% mixed flour affair, and from that grandpa sprouted all subsequents.  These past two years I seem to always bake with the 100% hydration AP levain, and occasionally work some other levain requirement off that.