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This is my take on Karin’s challenge bread. I’ve used 3 freshly milled whole grain flours, which all happened to be from Germany: Whole Wheat, Whole Spelt, Whole Rye; all organic.  The flours account for 60% of the total, while 40% was regular Bread flour for extra lift and lightness. The raisin mush lends a sweet undertone that really pairs well with the nutty/ roasty/ soury flavors.

Recipe: 

Bacon, Potatoes and Cheese....what else do I need to say?  Throw those golden ingredients together with some flour, water and starter and let it ferment for a couple of days and you have as tasty a loaf as you're going to get.

I hadn't made any bread using the 36 hour technique in a while so I figured it was time to give it a go again.  I used the last of my KAF French style flour mixed with some freshly ground whole wheat and some KAF Durum flour to round it out.

I've posted other examples of my 72% hydrated Foccacia.

http://www.thefreshloaf.com/node/33820/sourdough-focaccia

This time I incorporated 3/4 cup of diced sun-dried tomatoes. These tomatoes, imported from Italy, are sold by BJ's. They are preserved in olive oil, and infused with capers, peppers, wine vinegar and other spices.

I incorporate a third of the tomatoes in each of three S&F before bulk fermenting overnight at 54°F in my wine cooler.

It has been forever since Lucy and I baked a no knead bread but emkay baked a beautiful one earlier this week so Lucy was all hot to trot to make one too.  We have been messing around with sprouted multigrain flour for the past 3 bakes and wanted to continue along those lines with a high % of whole and sprouted grains.

It was a nice run.  The Farmer's Market Blog that is, but it's time to move on.  It was a great project and after nearly two years I'll go ahead and call it a full blown success.  

Finally, I got this one right!!!(hopefully)

Poolish

• 500g AP flour 
• 500g water (fridge cold)
• 0.4g yeast

Final Dough

• 400g AP flour
• 100g WW flour
• 230g water (20g water short)
• 22g salt (I love salt)
• 3g yeast

Method

I know I haven't posted in a while, so here's a recent loaf.

Formula was dmsnyder's SF sourdough take IV (http://www.thefreshloaf.com/node/27892/my-san-francisco-sourdough-quest-take-4)

Edits:

One thing that happens when you bake for other people is they tell you what they want, and if you don't have it, sometimes they just walk away.   So it has gone for the past few months at farmer's markets, where a small but determined group must have their whole wheat bread, and won't even look at other offerings if it is not there.    I have been keeping a close eye on TFL for whole wheat baking.   True I have baked 100% whole wheat breads -- particularly Reinhardt's and also Pain de Mie following Janetcook's lead.   Neither of these satisfied m

This loaf was made using the sponge and dough method. A KitchenAid K5SS stand mixer equipped with a spiral dough hook was employed. The sponge was set in the mixer bowl and covered with plastic wrap, then fermented for eight hours. The dough was re-mixed for a little over two minutes because of the high rye content.

Formula:
Sponge
33.3% Dark Rye Flour
37.5% Stone Ground White Whole Wheat Flour
2% Vital Wheat Gluten
0.5% Salt
0.5% Instant Yeast
68% Water (Variable)

Dough
29.2% Bread Flour
5.6% Honey
2% Shortening
1.5% Salt