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I enjoyed the sprouted grains and seeds so much in my last multi grain loaf that I baked another one and a a third on the go. A week later this bread is still making great toast.

Soaker

20g white wheat berries

20g red wheat berries

10g red flax

10g gold flax

10g quinoa

174g hot water

I soaked this 24 hours in a cool dark place, then added:

10g wheat bran

10g steel cut oats and left it to sprout for another day or 2

When the berries are sprouting I finish the mixing.

Milk scald

174g milk scalded

Cheddar and Apple Sourdough, adapted from Paul Hollywood

I have enjoyed making a number of Paul Hollywood recipes, and this one is a favorite of my friends.  They aren't as fond of sourdough, so I had to do something different.  My sister likes this recipe, too, and she is not into bread or sourdough.  It's tough not to live cheddar, apples and sourdough together. I halved the recipe to make one loaf instead of two, as these loaves tend to be quite big. I’ve left the original recipe below, which will result in two loaves.

This weekend was a busy one, but I still managed to bake my loaves in the dual combo cooker.

Because we were having a BBQ birthday celebration on Saturday, I had too many things to do and not enough room to do them, until the house cleared out.  Saturday night, I took my tablespoon full of starter and mixed it with 200 grams of freshly milled hard red winter wheat, and 200 grams of water.  The product started out looking like this:

This experiment turned out so well I thought I'd share the formula. The levain uses only yeasts from fermented fig water. There is just a hint of fennel and caraway, with a gentle sweetness from honey. Typical of fruit yeast, there is a noticeable lack of acidity.  Nice moist crumb. Keeps well. Delicious!  

I used fruit yeast rather than sourdough or commercial yeast because with a bread this "pure", I didn't want any sourness or extraneous flavors to take away from the subtle flavors.

And there's something about using figs to leaven a fig bread.

This was Take 2 of Tartine's Ode to Bourdin (white-wheat blend), and the first time that I tried using bolted flour (the previous loaves used bread flour in place of the bolted wheat flour). So this was actually 100% whole wheat, just with some if the bran sifted out and applied to the outside during proofing. 

Hi,

It has been a while since i last posted. I've been away for a 3 week "vacation", so i missed June's crafts market in Dubai. I've returned, though, and began baking for the July Market and my lone client. 

I chose to bake the fastest selling breads: Hamelman's roasted garlic bread, and Olive levain. The third variety is 5 grain Rye sourdough also from Hamelman. I do realize i have to break free from Hamelman's book for the Market bread, and start using recipes of my own. 

Adapted from the recipe, this bread is 50% whole wheat flour and 50% bread flour.

Changes:

1) Instead of biga, I used a white sourdough. 

2) Added 25g water more into final dough because I find it too dry. So total hydration is close to 70%.

3) Instead of kneading after using the mixer, I used stretch and fold.

4) I proofed until I pass the "finger poke" test instead of looking at the size or clock because I don't know how to gauge the size using the round cane banneton.

You never know what that Lucy will come up with next and the horrid heat of the summer only makes her brain box overheat mote than usual and there is no telling if a great bread recipe will come out of it or a cup of piping hot Joe.   This time she thought up something new – sprouted grain flour.

I made these from the following post by kjknits: http://www.thefreshloaf.com/node/3241/sourdough-english-muffins

I used:

almost 1/2 cup of starter (needed to reserve some to propagate)

2 cups white whole wheat flour (the closest I had to all-purpose)

1 c whole milk

Mixed and left the dough, covered, at room temp overnight. I estimate room temp was probably about 70 degrees.  

   I wanted to make a Semolina bread for my Father-in-law to take back home with him to North Carolina so I figured he would enjoy a porridge version.  I've been making some version of porridge bread a lot lately since I love the creamy and moist crumb you get from using this technique.

I created a starter using AP flour and Semolina flour and in the main dough I also added some Kamut flour.