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This was my second try baking this recipe from The Perfect Loaf.  The first bake was good especially the outward appearance but I felt that the crumb was a bit tight in places indicating that it was a bit underproofed.  This time I pushed the bulk fermentation another 30 mins and after final shaping left the dough in the banneton at room temperature for 30 minutes before putting it in the fridge.  I also increased the hydration to 84%.

RECIPE (80% wholegrain):

100g strong white flour (20%)
150g wholegrain spelt flour (30%)
250g wholewheat flour (50%)
85% hydration (425g)
15% starter (75g)
2% salt (10g)

PROCESS:

I'm still playing around with the recipe trying to get a good loaf out of some t65 and t-80 french flour.

Formula :

March 19/20, 2020.

Inspired by this conversation, http://www.thefreshloaf.com/node/62657/does-whole-wheat-need-long-fermentation  to do just a plain simple instant yeast formula, with overnight bulk ferment.

5:05 pm. Mix 469 g water, 586 g home-milled whole grain flour. 80.0% hydration. (In hindsight should have used 85%.)  1 tsp of caraway seeds.  Flour was a mix of Prairie Gold (Hard white spring),  Hard Red Winter (generic), and Kamut Khorasan.

Being in the higher risk category, age-wise, I decided to put my generally lazy normal life on hold.  Instead I'll remain at home almost all the time, and become even a bit lazier.  Given that, I'll probably be more in the mood for the occasional sandwich.

This is a 1200g rye with caraway, which should make some great sandwich bread and some even finer toast.

25% rye, 73% hydration. 

What a tasty bread! Not sure why, but this definitely has more of a sour tang than most of my breads and I'm loving it. Not the most open crumb, but I think it's solid given that the loaf if 50% whole grains. 

• 20% freshly milled hard red winter wheat
• 25% freshly milled spelt
• 5% rye
• 50% KABF
• 2% salt
• 85% hydration
• 10% starter
• 1 cup roasted carrots chopped
• sprinkling of black sesame seeds 
• 1 tsp turmeric powder 

In February I went to France and I got some organic flour and some starter from my dad that he made with fermented honey. I brought it over to Taiwan where I live using the method I found on the perfect loaf.

Having to work at home for the foreseeable future, I wanted to pick a new-to-me bread project. I remembered that I have around 20 lbs of rye berries (thanks to GrowNYC grains), and decided to make this a period of rye experimentation, having never made very high percent rye breads. I've been looking for recipes that call for whole rye because I don't want to sift my home milled flour.

RECIPE:

50% strong white flour (250g)
50% wholemeal flour (250g)
85% hydration (roughly)
15% starter (roughly)
2% salt

PROCESS:

I was inspired yesterday to make my two loaf sourdough recipe into Beet Sourdough.

I use my same "Classic Sourdough" recipe but added about 150 grams of cooked and mashed beets.

I put the dough in bannetons and proved in the refrigerator over night. They came straight from the frig into the oven this morning. I love this beautiful dark pink bread - it's delicious! If you try making it, let me know how it goes.