At some point I started to occasionally snap a photo halfway through the baking cycle, after steam was released and the loaves rotated. Ordered from oldest to most recent.
David-based (Son of) SJSD
PiPs 100% WW
WoodenSpoon's 33% Rye Levain
This was my second bake of 2018. The first one I attempted to make some baguettes using a formula I adapted from German Rolls but increasing the whole wheat flour. Needless to say it was a disaster and hopefully my worse bake of the year :).
For this bake I used a nice % of fresh milled high extraction spelt flour with a little fresh milled rye and the balance KAF Bread flour. I made some polenta for dinner the other night which included a little butter and cheese added in and used the left-over cooked polenta in this bake.
Naturally Leavened seeded sourdough with chia, golden flax, and hemp seeds. Crusted with everything topping. Nutritionally dense and packed with flavor.
Soaker
60g hemp seed
60g ground flax seed
60g chia seed
360g h20 @210F
Dough
580g bread flour (I used locally milled)
144g whole wheat (I milled my own hard red winter wheat)
22g wheat germ
557g H20 (77%)
17g salt (2.4%)
“White-Wheat Blend” from Chad Robertson’s “Tartine No. 3” Book
David Snyder
January, 2018
Last year I kicked off the year with two entries of 2016 in review. The first was baguettes I baked, and the second was the batards. This year I thought that I'd document a slew of selected baguettes from my favorite viewing angle. Some are repeats from last year as this is not a 2017 review. With few exceptions, all are different breads.
Hello TFLers! I hope you're on to a great start for 2018. Some photos failed to upload in my previous post, as promised here they are.
Other than on his The Perfect Loaf site, I can’t remember where I saw Maurizio’s 50-50 WW SD posted by anyone. I warehoused the formula until this week. Not being a big fan of bread that leans too heavily on WW, I was cautious about this one. I generally find that they taste a little too “earthy” for me. I decided to tinker with this a bit.
Decided to mill some spelt and rye and use it in a simple 1:2:3 loaf and concentrate on open crumb and great oven spring. My flour mix was 70% bread flour, 20% freshly milled rye and 10% freshly milled spelt.
I started off with a starter build of 1:2:3 late sunday afternoon. Monday morning I built further 1:2:2 intending to use water at about 30°C but misjudged it and when I mixed it up it was more like 26°c. This was left at room temperature to mature. Room temp started at 23°c.
