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Used 30% oat flour in my basic sourdough recipe. It's a very dense loaf with a wonderful flavor.

Today I'm making straight up sourdough bread. I use a very wet starter which I keep in an old clear glass coffee carafe. I was a bad sourdough momma and had to revive my starter, and I now believe it's all the way back.

After making my bread dough this morning, I fed my starter 1 cup of flour and 1 cup of water, because I need enough sourdough for pancakes tonight. After I fed it and stirred it all up, I had a little over 4 cups. Three hours later and it's bubbling happily away, is now showing about 8 cups and smells wonderful!

Well I got delayed on my shopping today and this is a great example of an over proofed loaf.  It was ready to bake when I got home, but the oven and DO were cold, call this one 45 minutes over proofed.  It was the blob upon removing it from the plastic proofing bowl. The seam was totally sealed despite proofing in 4 layers of linen, so I scored and it was nearly impossible to get a clean cut -- WAY over proofed! I need to get off of my wallet and get a wicker banneton.

I love the flavour profile of this Forkish bread and well the crust and crumb didn't turn out shabby:

Continuing our merry end of the work weekly bread bakes, we kept to or recent 100% whole grain multigrain bread formula inspired by Karin’s recent challenge.  The twist this time was to limit the whole grains to Kamut, wheat, spelt and rye since we ran out of farro (einkorn).

The photo is the fifth try at a bread loosely related to Forkish's Field Blend.

The smell was sweet and rich; crust crunchy; crumb was soft but chewy and very flavorful. I think it is the best levain bread I have made. Dough is 75% hydration, starter 100% Hydration and starter flour is 20% of total flour. The timing of steps is particularly useful for working hours if the second day is off or you like to get up early. 

Hello Everyone,

A new post after a long time.

Today's post is about Pull Apart Buns made with yeast, haven't yet started on the sourdough journey :-(  Actually there's some yeast left in my freezer and I want to use it up before I get into sourdoughs. For the initial rise, I refrigerated the dough overnight and the next day, shaped and gave a second rise at room temperature.

First sours of the school year. Each student makes their own levain over the last 5 weeks.

We made a 40% and 70%

Also made sub buns as well

Carlton Brooks CCE, CEPC, ACE

The pull apart bread loaf can be made with many things, it all starts with a buttered 10 X 16 piece of dough.

HERBS

Use your favorites! I generally use parsley, with a little cilantro, oregano and chives. If I'm serving it with chicken, it's parsley, chervil and rosemary. For an Italian meal, it's garlic, onions, basil.

Or you can go sweet, sugar and cinnamon. Or maple sugar, chopped apples, and cinnamon. You can get creative.

I grew up in a household where bread and butter was served with every meal. Now granted, it rarely was a nice, warm home baked bread. More likely than not it was either Rainbo or Wonder brand sliced white bread from the corner store. Today I still like bread with almost every meal, but I've made great strides in seeing to it that it's a home baked bread.

I've been experimenting with 80% dough lately. I use a no knead process, initially turning the mix every half hour 3 or 4 times. I do an 18 hour cold ferment either as a batch ferment or in a basket after shaping with the stretch and fold method. Though the crumb is nice and open, I haven't been able to get the dough elastic enough to get the  37 oz. loaves  to 'stand up' to my satisfaction.