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I used Reinhart's recipe from BBA with some deviations ...

- I made a 1/2 batch

- I used sourdough levain with about 1g of commercial yeast as leavening

- 4 day fermentation in the refrigerator

- Slightly heavier bagels at 6.75 oz/bagel instead of 4 oz/bagel

Hi all back to posting after a long hiatus. Inspired by the numerous Tartine 3 breads that have been popping up over thefreshloaf and reminded by a post that is filed under my to-bake list, I decided to make a Polenta Pepita Sourdough over the weekend. 

I adapted the Hamelman recipe below, as I really wanted to make a multi-grain bread with a soaker. I didn't have any bulghur, so I used cous cous instead. I continue to go for the bold crust, so I allow a little extra time on the bake.

It is just so much fun getting that soaker going, isn't it?

I've been reading for a while and took this opportunity to post.  Made some granary style loaves today from a KAF recipe: the bread pans were a bit big for the loaves (9x5) but the final product was absolutely delicious, with a slight crunch and a bit of malt flavoring. 

(sourdough starter in the background) :)

Phin

Lately I have been learning how to bake baguettes and have been experienting with various formulas and methods.

It was time for the much anticipated Arts and crafts market – Times Square, Dubai.  On Friday, the 9th, I had prepared my display gear, packed and loaded my bread, and head to the Market.

I decided to go back to the 5 Grain Levain from Week 26 found here http://www.thefreshloaf.com/node/37954/farmers-market-26-five-grain-levain.  

I made two major changes.

First, I increased the hydration by a total of 13% in the dough portion.  

Second, I  decreased the PF in half from 25% to 12%.  I kept it split 7% liquid levain and 5% rye sour.  

I've been baking mostly boules at home since the cast iron combo cooker has been my method for generating steam. Sometimes I just feel like having a loaf pan-shaped bread, but I still want to have all those hearth bread qualities.