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I started to experiment with yeast water made from raisin or pears and wanted to test if it is possible to make 100% buckwheat flour bread that is actually gluten free. Buckwheat is quite popular here in Slovenia. "Ajdovi Žganci", the Slovene word for buckwheat maize porridge, is a typical Slovene food prepared by farmers. 

We have a local restaurant called the Prospector. They are known for their soft airy rolls or buns. I was fortunate to find a copy of their recipe online. My daughter was having a bunch of friends over for a pizza party and she wanted to make some prospector buns to go with some marinara dipping sauce. She had the idea of brushing them with butter and sprinkling them with Italian herb mix and some parmesan before baking. They turned out delicious and just as tasty as the ones from the restaurant.

Prospector Buns

Once again, I had some levain left over from my other breads so I fed it enough to try to make another 1-2-3 loaf. I was going to increase the water by 50 grams but decided to stick to the formula and only added a few drops with the salt to help dissolve it since I was using kosher/coarse salt. I can't give you a crumb shot since one loaf went to the soup kitchen and my parents and brother ended up with the other loaf. The loaves themselves are a bit misshapen because I used parchment paper in the dutch ovens.

This was inspired from the Tartine 3 Porridge Breads. I brought a loaf to friends last night and we had a few slices. It was amazingly moist and tasty. This is definitely one that I will make again!

Cook 160 g of Kamut flakes with 360 g of water for 15 minutes on medium and cool.

Autolyse 500 g unbleached flour, 250 g multigrain flour (Robin Hood), 250 g Kamut (khorasan) flour with 750 g warm water for an hour.

Sprinkle 22 g of salt on top of dough. Mix 250 g of 2 build flour/rye levain with the 416 g of porridge and work into the dough by pinching and folding. 

This is out of one of the Artisan Bread in 5 minutes. I found the recipe online and decided to bake a couple of loaves for one of our local soup kitchen. I figured that it would be super healthy and filling with all of those seeds and oats in it.

 Yesterday morning I decided to make some beetroot bread, which I had made previously and posted under chamelleon bread due to the fact that the colour changes during the baking process.

This time I was using the beetroot raw and grated 

Started off at 6.00am with making a preferment using 100g flour and 100ml of warm water and 1g of dry yeast

The preferment had developed nicely after 2 hours so the other ingredients were then added

Flour (500g) 452g white + 48g semolina only because I ran out of the white

Salt 10g 

Waiting for bread to cool before slicing is an exercise in restraint and one at which I usually fail.  Not this time and it paid off.  So pleased!  A creamy, cool, light interior despite the heavy ingredients of soaked seeds, fruit and nuts.  I went full throttle on heat and was nervous that I'd burned the bread, but I had not. The burnished crust was just perfect for my preference.  My husband is sitting next to me eating a hunk as I type this and he JUST said, "Mmm mmm gooood."  Recipe & pics attached.  Happy baking!

I’ve been meaning to bake a bread with potatoes in it, and I got some great tips from Isand66 and Dabrownman last week for potato bread , i thought why not start with a sweet potato loaf.

My formula is based on a recipe by txfarmer "Sweet potato sourdough with walnuts" . 

I had such a good bake with my one previous turn at David's SFBI Pain au Levain (my way!) , a mostly all AP flour dough, that I knew I'd be returning to the scene of the crime soon enough.  Again using my 75% hydration levain and adding water to make up for the difference vs. a liquid levain, I also decided to add caraway seeds to the dough.  A good slather of cornstarch glaze before and after the bake.