Blog posts

The chocolate cherry sourdough bread recipe is published recently in the New York Times article, "slicing through the myths to rethink bread." The article reviews the new bread book, Modernist Bread, chronicling the history and science of the bread making in-depth. It addresses the key question: how do you make the best bread possible?

been meaning to make a rice bread for a while. i decided to make the brown rice bread from the tartine no 3 book

50% white. Shipton mill no 4

50% whole meal sifted

7% wheatgerm

15% levan

2.5% salt

80% water

70% cooked brown basmati with wild rice

i added chopped sage and orange zest

      Hey guys. It's been a while since I've posted, having been last February! I decided I'd post this afternoon's bake. My normal sourdough consists of a 85-90% mostly white dough, but I decided to do it a bit differently today. I dropped it to 70% hydration and added a small percentage of malted rye for activity boost. All in all I'm happy with the turnout. Recipe (for 1 loaf) is below, and I will post a crumb shot this evening once it's done cooling.

- 497g Strong White Bread Flour

- 3g Malted Rye Flour

Same technique as last time, but this time with salt!

250g whole wheat
250g white (King Arthur AP)
375g H2O (actually, 384g)

Autolyse for about 40 minutes, then add in:

124g levain
12g salt

Stretch and fold 4 times, adding in 117g of raw pumpkin seeds (from Trader Joe's) on the 3rd stretch/fold.

After about 3 total hours at room temperature, leave it in the fridge over night (this time that meant about 21 hours in the fridge).

Hi All,

I am new to this site and baking sourdough.... I love reading all the information on this site and taking advice from all the knowledgeable people. Anyway, just wanted to post my first effort at the Tartine Country Loaf, loved working with this dough. I would welcome any comments or feedback.

Thanks

Mike

Very exciting to be grinding my flour with my new mill.  I decided to go simple for the first bake.  I had some sprouted rye and sprouted wheat that needed to be used up so I decided to make 1:2:3 loaf using bread flour, 20% wholemeal spelt (already in pantry) 20% freshly ground sprouted wholewheat and 10% freshly ground sprouted rye.

I've been infatuated with colorful loaves for a while now. These next two weeks I'll be making purple. Tonight was purple corn polenta, later this week will be purple carrot, and next week will be purple sweet potato!

I winged this recipe. About 70% bread flour, 20% polenta, 15% wholewheat, 15% semolina, 15% starter, 3% salt, and 79% hydration.

I’m just documenting the process of making this bread, from the recipe here: https://www.theperfectloaf.com/fifty-fifty-whole-wheat-sourdough-bread/

This is my first attempt at Isand66 recipe last weekend.

Friday night mixed levain and left it overnight on the bench then refrigerated

36 g starter + 114 g flour + 32 g spelt

 Saturday morning mixed & cooked porridge ingredients then allowed to cool

45 g rolled oats  (extra here as no flaked barley), 25 g oat bran, 19 g kibbled rye and 362 g water.

Diced potato and roasted until tender and allowed to cool

Memories - 10 days ago my one of my much loved Swiss sister-in-laws sadly passed away.  We were not able to be there for her funeral on Friday so I baked the Herz Rosen Kuchen in her honour.  This was something I have so many memories of her making when we visited that I felt that little bit closer to the family. I will always associate this recipe with her.

Leslie