Danni3ll3's blog

European Peasant Bread - Take 2

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This is a repeat of Trevor’s European Peasant Bread (with the substitution of Kamut instead of wholewheat) while implementing Dabrownman’s suggestions: “I would do three different things with the levain build.  I would first get the starter amount up to 15 g from 10g.  Then get all the bran into the first feeding of the levain all 35g so it is in the acid the max amount of time and go to a 2 stage levain build with the first stage being 4 hours and the 2nd stage 8 hours.  Then I would use the high extraction flour from the whole grain for the 2nd stage of the levain rather th

Rosemary Cranberry Sourdough with Seeds and Barley Flakes

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At the one of the local bulk stores, I came across some barley flakes. I had been wanting to try barley based on Ian’s porridge breads so barley flakes came home with me. I love cranberries (as if you didn’t know by now) so cranberries were something that needed to be added. Searching TFL for a fruit/barley recipe, I came across a recipe from 2014 by Emkay: http://www.thefreshloaf.com/node/39217/so-many-apricots-and-barley-porridge-apricot-bread.

Honey Mixed Dried Fruit Sourdough with Toasted Bulgur, Hemp Hearts and Sesame Seeds

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It was time to start clearing out the fridge of ends and bits of stuff, mostly dried fruit, left over from previous bakes. Unfortunately, I didn’t get through all the bits but a lot of them found themselves into this bread.

 

Makes 3 loaves

 

Dough

151 g freshly milled sifted Red Fife flour (170 g Red Fife berries)

152 g freshly milled sifted Kamut flour (170 g Kamut berries)

97 g freshly milled sifted Einkorn flour (115 g Einkorn berries)

552 g unbleached flour

50 g freshly ground flax seeds

Cedar Mountain’s Spring Bake

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CedarMountain posted this recently and it looked absolutely delicious so I pretty well followed his recipe aside from reducing the hydration and adding a tiny bit more levain just to use it all up. He makes a batard and a boule but I made 3 boules out of the one batch of dough. 

Dough

80 g sifted rye (90 g of rye berries)

170 g sifted Selkirk wheat (190 g wheat berries)

750 g unbleached flour

700 g water

20 g salt

250 g levain (100% hydration)

Honey Spelt Oat Porridge Sourdough with Cranberries, Mixed Peel and Sunflower Seeds

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Time for Easter so that means a fruit bread is “de rigueur”. I tweaked and adapted a version that I made for Canadian Thanksgiving back in October.

Makes 3 loaves

Levain

148 g bread flour (I used a combo of spelt bran and sifted flour as well as bread flour)

118 g water

30 g starter

Porridge

125 g large flake oats

25 g oat bran (combo of oat bran and spelt bran)

345 g water

75 g plain yogurt

Main dough

633 g unbleached flour

17 g vital wheat gluten

Hamelman’s Five-Grain Levain - Take 2

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I loved the taste of this bread so decided to make it the way it was originally written by Hamelman as much as possible (except for the addition of yogurt) since I am doing this by hand and he used a mixer. I also used some vital wheat gluten to replace his high gluten flour which I am guessing is around 15% protein. To do this, I found the niftiest online calculator. 

http://flourmath.bradfordrobertson.com

Hamelman’s 5 Grain Levain - Sort of...?

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Leslie made some fantastic loaves with this recipe and since it was something that I had seen a number of people try and produce amazing loaves, I decided to give it a shot. Of course, I had to go and change the way the dough was put together. ?

 

Sprouted 5 Grain Sourdough with Cranberries and Pistachios

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Making sprouted flour is something that I have been curious about so I slightly adapted one of Dab’s recipes from last summer. And since I used Trevor’s pre-mix method earlier this week and had good success with it, I decided at the last minute to use the same method for this bread.