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This started out as Eric’s Sourdough Deli Rye, but I started to worry about my KA mixer after I added the levain to the developed initial dough as is just wasn’t building any strength.  My KA mixer is a newish model with the plastic gears so I didn’t want to kill it just to bake this as a hearth loaf.  So I decided to make my first lean sandwich loaf.  I poured the dough (it was pretty loose) into the greased pullman pan, smoothed the top and placed it into the proofing box.  I baked it after it had risen to 1 cm below the rim of the pan.

Some of you maybe familiar with anko, but for those of you who aren’t it is a paste that is made from azuki beans and sweetened with sugar and is a popular component in many Asian desserts.  For this bread, I made a Koshian Anko (smooth anko) but a Tsubuan or chunky anko could be used as well.  If anyone is interested I can post the recipe for the anko.

Overnight levain build

14 g starter + 86 g cold water + 86 g bread flour left to ferment at 77ºF overnight.

For the Black sesame powder

This was on my list of things to bake. It was good, though the anise flavor was a bit srong for me (and I like anise!). It overpowered everything else. It was a new jar, and likely more fresh than the fennel and caraway I had on hand. 

I followed the recipe as described, but made it in a small pullman pan instead. So much easier for sandwiches and toast! It was fantastic toasted with butter and marmalade.

Now my second post of a bread from the Kingdom Bakery videos.  The prior was for a polenta based bread.  And his method of mixing and folding this dough had me curious enough.  Also this employs a poolish, something I hadn't done before with ciabatta, as it was always either biga or levain.  

This is our favorite currently. Even with the lower hydration than what we are used to, it’s a delicious bread! 

This is Bertinet’s version: 

Preferment (Fermented white dough 10 - 12 hours) 

• 3g instant yeast 
• 500g all purpose flour 
• 350g water 
• 10g salt 

Dough 

• All of the preferment 
• 3g instant yeast 
• 50g water
• 250g all purpose flour 
• 50g unsalted butter 
• 5g salt 

and this from Bake-Street.com

I am not having any luck with my 100% whole grain bakes.  I thought I’d give it another try, but this time with a different grain, this is a stoneground 100% whole wheat.  I should have applied some of the lessons from my previous two whole red fife bakes, those would have been to lower the hydration (isn’t that what we always advise new bakers?  I should take my own advice) and reduce the proofing.  Being a bit stubborn I went ahead and ignored some of that advice and thought that it was the red fife flour that was the problem.

March 16, 2021.

I didn't get around to taking pictures of the loaf. But I wanted to share the baking set-up.  This was the first time that I've used an inverted bowl to steam.

Hi,

This may have been posted a million times but I can't find it.

I use the tartine recipe with 50% wholewheat and 50% white. 80% hydration. (800g water...so guess it's actually higher? maths not my strong point.

Recipe from https://www.youtube.com/watch?v=yLriqPTHhUM

It has very little semolina flour, so I decided not to post it into the semolina CB.