Danni3ll3's blog

This recipe is from Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More from
Sarah Owens. She won the James Beard Award for 2016 in baking books. I don't own the book but I found a copy of the recipe online.

I changed the method a bit to allow for an autolyse with just flour but the dough was really stiff and I probably should have added the oat soaker in at the same time. Anyhow, this was my method which differs a bit from the book.

1. Make levain with 40 g water, 30 g starter and 40 grams spelt. Let sit overnight.

Ru007's post on her Sourdough with Polenta, Sunflower seeds and Pepitas motivated me to try her recipe since it looked amazing! I didn't have any Polenta but thought that cornmeal might be close enough and with her encouragement, I went ahead and used cornmeal.

The plan was to double her recipe and be done but my starter was 100% hydration as opposed to 80% like hers and my math got wonky when I started using the baker's percentages instead of the actual weights after I had soaked my cornmeal. No matter, I am really happy how it turned out.

Procedure:

My own version of a Chad Robertson's Tartine 3 recipe. It has 20% of Brûlée Creek partially sifted whole grain flour and 10% dark rye as well as 120 grams of toasted sesame seeds. Total flour amount not including Levain was 1000 grams. I used 150 grams of 100% rye/wholewheat levain that was fed 3 times after being taken out of the fridge. The dough hydration was 75% not including the levain. I believe it was 77% including levain. 

Toasted the sesame seeds in a dry frying pan and then used 50 g of the water to hydrate them.

I was surfing this site and saw the idea of 1-2-3 sourdough and thought "Why not?" since I had some levain left over from my other bake. I built up what I had left in two builds to 288 g of 100% unbleached flour starter.

This was inspired from the Tartine 3 porridge breads. I decided to try doing my own thing and to let go of watching the clock and watching the dough instead. It actually worked pretty well.

My starter is a 66% rye starter that is kept in the fridge as per DAB's method. I started with 11 grams and did 3 builds before using it with my dough. The flour used was high extraction flour from a local miller.

I like seeds in bread and Chad Robertson's Seeded Bread really intrigued me with the quantity and the variety of seeds in this particular bread. I have long given up on using Robertson's flour quantities and methods but I do use his creations for inspiration. The methods are right out of FWSY for the most part.

I have made this in the past and due to hubby requesting it again, I oven fried a full pound of bacon and made it again.

This bread is a Ken Forkish (FWSY) pure sourdough with an overnight fermentation. It is shaped and proofed at room temperature the next morning. It uses pretty well all unbleached flour except for the local partially sifted flour that I used in the levain. I think that next time,  I will try to increase the amount of whole grain in it. Anyhow, here is the required crumb shot which I managed to take before it all disappeared. 

I had read that Spelt fermented and proofed quickly but I thought that it couldn't be any faster than whole wheat. Boy, was I wrong! I took the combo of flours from Tartine 3 and used the amounts and method of the 75% wholewheat bread from FWSY. 

1. Fed levain local milled partially sifted flour to create 80% hydration levain. Let rise for 6 hours.

2. Autolysed 300 g Rogers No Additives Unbleached Flour, 100 g Brûlée Creek Partially Sifted Flour, 300 g Whole Spelt flour that I sifted, and 100 g whole spelt flour with 660 g of water at 92F for 30 minutes.

I used a combo of methods for this bread and aside from not much oven rise, I am pretty happy with it.

The recipe is out of Tartine 3 and the methods are from Dabrownman and Trevor J Wison from here. This was my plan. 

I decided to go back to Tartine Bread's Country Loaf since I had quite a bit of success the last time I made it. I need some bread for a staff snack this week (working a stretch of 8 days even though I am retired) and wanted something a bit different so I chose the Country Loaf with Sesame.