BerniePiel's blog

I've been doing a lot of baking the last few days to help me meditate and leave the worries somewhere else.  Baking bread is such an enjoyable, fun, healthy and nutritious thing to do for yourself and your family and/or friends.

Today, I decided to try my hand at a semolina-whole wheat sourdough loaf that was infused with darkly toasted sesame seeds in both  the dough and on the crust.

Here are the ingredients, mixed in this order:

I have really become enamored of late with Chad Robertson's Tartine Bread, particularly his basic country loaf which is a combination of APF or BF and WWF.  I had to experiment with some raisins and pistachios that I had on hand.  The methodology was identical to Robertson's given in the text, same proportions, same times and so forth.  My only variation is that I use spring water, I mill local Oklahoma winter hard red wheatberries, and perhaps my method of folding the bread and the number of times that I fold versus the text.  I fold 4 or more times depending on what ki