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I hope this is not late for homemade bread day. There was no internet connection for several days, finally there is a connection now. I may not post for a while because our internet service provider scheduled a wide repair and maintenance, we're not sure if we will be affected. I'm going to keep this post short and sweet, the connection could be cut off anytime! I will surely repeat this bread and make a more "dramatic" post in the future. I missed uncle Dab's Mandela challenge last time and I don't want to miss this one now.

This has been a challenge in so many ways. Yesterday was the first chance all week to bake.

Friday am built my  levain

100 g refreshed 100% starter

100 g water

30 g wholewheat

70 gm higrade flour

Friday mid afternoon made hot water soaker with grains

20 g black chia

25 g sesame seed

54 g pumpkin seed (all I had)

50 g sunflower seed

34 g kibbled rye

11 g salt and 310 g hot water.

I love Jeffrey Hamelman's book Bread!  It offers many recipes that could qualify as my favorite, so I just don't bother to choose. Often, what I bake is driven by how much time I have, and for Homemade Bread Day I did not have a lot of time.  Because of that, I chose Country Bread.  It uses a biga that provides 50% pre-fermented flour for flavor, but also includes only a short prep cycle that fit my schedule.

Hi, fellow TFL members, old and new!

I've been meaning to write about my career change, and where it has lead me, but I have been too occupied with settling my family and was lazy to post anything. 

After a long time I used 100% kamut white flour for making this bread. 76% hydration,3 hour bulk ferment, divide,preshape, bench rest for 10 minutes, shape, immediate retard, baked after 16 hours.

Crumb is very soft and not too much opened, crust is just great and brings a big contrast to relatively wet crumb. I have baked this bread today for my grandchildren.

Happy baking, Joze

I am somewhat new to sourdough baking and spent the first month or so working on my starter. When I eventually felt that my starter had become active enough to start baking I perused recipes and watched videos and filled my head with everyone else's sourdough expertise. I have made many breads which were okay and tasted good but I felt my dough was too wet as it didn't hold its shape and the crumb was a little gummy. So I started reading through many sourdough blog posts and decided to tweak the recipe I have been using. 

Recipe:

Starter:

Lucy wanted to make fruit cake so bad she could taste it and then Danni ruined her party.  Poor thing! She feels so sorry for herself.  What did she do to deserve this pain and misery?  After crying for a whole day and not being able to face the world, she finally came out of her pantry to say that it would be bagels instead.

This is a favourite in our house . Jeffrey Hamelman's Toast Bread. 1lb 9oz dough in each of two Pullman pans . (enough left over for two rolls) when toasted it is crisp on the outside and soft in the middle - love it !

I did not dare make anything that needed to be slashed for homemade bread day. Still have not mastered this art despite the many lessons and videos . Want to cry every time Alfonso posts his baguettes !

Merlie

Hello Loafers,

Here's my bake for homemade bread day. As the title suggested "no rule" so it's mostly by feel. I use WW Kamut (500gm), AP (300gm), a few table spoons of Rye, salt and water plus of cause a piece of old dough (AP+Rye). I did throw in some black sesame seeds to the proofing basket so it wouldn't stick. 

Turn out to be a very soft, sweet, caramel colour crumb and very fragrant too. Luckily the crumb is not too dense cause that was my first worried that was why i added in 300 of AP. Next time will try to reduce AP to see the different. 

The original post for this bread credits Varda for requesting a recipe for it. The poster (whom I neglected to record - sigh), found and adapted a recipe, and it was that formula I chose to prepare. It contains whole wheat, spelt, rye and BF, along with a scald of cornmeal. It employs a 4-hour levain and an overnight bulk ferment on the counter.