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I missed baking last week due to life getting in the way, so was happy to get some time this weekend to make friends again with "Woody" (yes, my starter has a name) and make a fresh batch of my usual weekly sourdough.  This week, I dropped the rye to let the semolina shine through a little more......next time, I think I will drop the WW (except for what's in the starter) and up the semolina appropriately.

1000g AP (KA)

100g WW (KA)

100g Semolina (Bob's)

250g Starter (100% hydration, fed w/WW)

803g Water

26g Salt

My brother asked me if I had any extra bread for his mother-in-law but all of my Kamut 3 Ways with Honey were spoken for. I had some left over levain after I mixed up my other dough so I threw this recipe together. Unfortunately, I didn’t have time to mill fresh flour, however, I did use flour from our local Brule Creek mill so it wasn’t all commercial flour. 

By the way, I am not sure if this qualifies for a 1-2-3 dough but I used that as my starting point.

Recipe

Makes two large loaves

Soaker

I was checking out my stash of grains and realized that I have a lot of Kamut. So I decided to do a repeat of a loaf that I did about a year ago. I did make a few changes to include things that I have learned over the past year and also decided to add some honey. 

And.... I forgot to add my usual yogurt. I didn’t feel up to par for some reason so I’ll consider myself lucky that the rest of the dough seemed to come nicely together. 

Recipe

Makes 3 loaves

Sprouts

100 g Kamut berries

I make my baking as easy as possible - I want bread, not the experience of making bread.

I keep a sourdough starter, and I feed it about 30 grams of whole wheat flour and 20 grams of water, about every other day, so it is always ready, always very active, and always about the hydration of my dough - one less thing to worry about.

 Flavorful, complex Boule

 324 g  kefir whey

325 g all purpose flour

150 g whole wheat flour

25 g whole-grain rye

 1/2 tsp Instant yeast

10 g sea salt

 6:00 pm. mix all the ingredients by hand or in a mixer several hours to prove

10 PM, shaping into tight boule, place seam side up in well floured cloth lined basket. Refrigerate within larger plastic bag

 Next morning

Preheat cast iron skillet and cast iron loaf pan (For steaming) in 475 oven

Good evening,

my name is Filippo and I write from a beautiful city called Bergamo,

located in northern Italy.

I worked for a few years as a pizza chef in Italy and six months in

Greece. From one year I found out the bread with sourdough, and seems

that in Italy it is still a recent practice. There are few realities

willing to teach.

My girlfriend and I would like to open a micro bakery near our house

and we are looking for someone to teach a small business.

Produce 1 kg of bread is different to produce 50 kg

Farina Bona is a unique flour produced in Cavigliano, a village in the Swiss canton of Ticino.  Cavigliano sits in the Valle Onsernone that runs east out of Locarno, the lakeside town from which the better known (to bread bakers) Valle Maggia runs north.

I chanced upon a long TFL post Chasing thin, crispy, not thick/tough dough A comment by Mariana regarding a 100% sponge method loaf caught my eye. I think Mariana made it in a bread machine, but the loft was incredible. I've been thinking of making a tin loaf for a while, so this was the perfect opportunity.

It is easy to make one for yourself though using Lucy's variation of Peter Reinhart's whole grain rye method that takes 4 days and makes bread on day 5 with left over starter for storage - without any discard!

Day 1- 30 g of whole grain rye and 25 g of water.  mix cover with plastic wrap and leave for 24 hour

Day 2 add 30 g of WG rye and 25 g of water Mix and let sit for 24 hours covered in plastic

Day 3 - divide in half.  Add 30 g of WG rye and 25 g of water to each half, stir and cover each with plastic

I was inspired by the flour combination and the beautiful loaves that Rich aka rgreenberg2000 made for the 123 community bake.

A friend also reminded me of Kirsten's aka https://www.instagram.com/fullproofbaking/?hl=en method which she uses including lamination of the dough as well really pushing the bulk at lower temps 73Fish with a limited amount of folds.

She also then skips pre-shape and goes straight to final shaping.

I did not have any rye so used Emmer flour instead...