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Hi Folks been a while since i last had a bit of a bake at work, i had been tending my culture regularly but just didnt get the time to do a batch.

But that changed i made a dough during the lunch break just the bog standard 3 flour: 2 water :1 sourdough culture, also being 3 kgs: 2kgs: 1 kg:

The dough was stretched and folded every hour 1.00 2.00 and 3.00 the dough was taken at 4,00 scaled pre shaped rested and then moulded placed on couches and into the cool room for overnight.

I tried to bake a chocolate sourdough bread using Shiao-Ping's post. Other than halving the recipe, changing the proofing times, adding in 100g of walnuts and baking in a cold dutch oven, everything else is the same.

However, outcome is different. :p

Hey, everyone!

My name is Renata and I've been reading TFL for a long time, always thinking about being a part of the community. And now it's the time for it. I want to learn more about sourdough bread and improve my technique.

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This one is my regular whole-wheat sourdough. I wasn't happy with the scoring in this one, the loaf was underproofed. But the flavor and texture were nice.

Baked this in the morning before going to work.

Process is similar to the one from the original post here.

Some changes on my side:

Ever since Sylvia posted her wood fired calzones we have been making them at least once a month.  These were packed with home make pizza sauce, fresh and shredded mozzarella, Parmesan and Pecorino cheeses, Italian hot sausage and pepperoni , red and green onion, button, shitaki and crimini mushrooms, with some red pepper slices and fresh basil.

I haven't posted in a while due to a busy travel schedule and family obligations. When I finally returned a few weeks ago I wanted to try out a few formulas from Robertson's latest book, Tartine 3. His combinations of ingredients and use of porridge (think cooked soaker) are very intriguing. 

In between World Cup games, I thought I’d catch up on a couple of recent bread experiments and bakery visits.  I’ve been traveling for work quite a bit this Spring/early Summer, and two recent trips afforded me the chance to stop by the bakeries of two favorite bread book authors, Chad Robertson (Bar Tartine) and Ken Forkish (Ken’s Artisan Bakery).

Coming up on four years since I first tried to bake bread.  The history has been kept here in my Fresh Loaf blog.  For the first two years or so, I baked almost weekly (and blogged often weakly).  Then, as my experimentation yielded satisfactory formulas and techniques, the baking became a bit less frequent and the blogging much less frequent.

Well after an extremely busy spring, I have found the slack time to begin baking again. 

Several weeks ago our local Sobey's grocery store was bought and re-branded to SaveOn Foods and I was given a coupon for a free loaf of bread. It was my first loaf of grocery store bread in nearly 21/2 years and to my surprise, I quite liked it. My first attempt at a YW multi grain bread resulted in a brick, so I bought another loaf of store bread.

We've started making Greek yogurt at home, which leaves us with lots of eft-over whey. We've made ricotta, and I've started experimenting with using whey for some portion of the water.   

Here's the formula I used:

Levain

100 g 100% starter

100 g KAF AP

70 g Water

30g Whey (yogurt-making byproduct)

16 hours

Dough

All of the starter

700g KAF AP

300 g Sprouted whole wheat

722 g Water

20g Kosher salt