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I baked the Seeded Sourdough recipe from The Perfect Loaf.  I didn’t get the oven spring that I should have because I tore the skin on the dough when I was pre-shaping.  I was having too much fun and did too much during pre-shaping, there was no need whatsoever to try to get it as perfectly round as I was doing.  Silly mistake.  Unfortunately that meant that when I unloaded the dough from the banneton, I kind of flattened more than it should have and of course, it didn’t get the rise it should have as well.

This week’s durum was a bit over-sprouted due to the hot weather. The grains thus smelled very sweet after dried, almost like caramel. I made two loaves (one whole grain, one white) with these candies and gave the white one away.

Durum & Kamut Sourdough

Hi everyone, I was wondering if anyone know of a site where I can download a manual for a Breville bakers oven breadmaker BB200?. Thankyou in advance

This sourdough has a lovely light orange crumb.  I modified the original recipe which was 100% white flour and instead used a combination of white bread, whole red fife and whole rye flours.  The tomato paste is complimented with rosemary and celery seeds, I couldn’t find nigella seeds so subbed celery seeds, but I think nigella would have been better.

311 g white bread flour

46 g whole wheat flour

21 g dark rye flour

2 tbsp freshly chopped rosemary leaves

3 g celery seeds

287 g warm water reserve 21 g for later

31 g tomato paste

Hi,

This was my attempt at a 77% hydration sun dried tomato, kale pesto, and seed sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof. 

I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat. 

Hi,

This was my attempt at a 77% hydration walnut and green olive sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof. 

I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat. 

I wanted to make some nice soft rolls/buns that would be perfect for burgers and sandwiches.  I had some leftover wild rice pilaf I made the other day and this along with the ricotta cheese made for a tasty bread.

I used a little bit of freshly ground Kamut, rye and whole wheat flours combined with bread flour.  I have to say it turned out super soft and moist and tastes fantastic.  I highly recommend you try this one as you will not be disappointed.

• This is the 2nd attempt, the first experiment was a failed, overfermented, over hydrated, over proofed, lacking oven bloom product 

This time I dramatically cut the bulk time, tuned down the hydration, further dehydrated the add-in veggies.

Dough didn't rise much at all during fridge proof, I panicked, but I remembered how I failed last time so I went ahead and bake it anyway, it was a success! 

Recipe: