Danni3ll3's blog

It was time to throw some seeds into some bread again. I checked out my previous methods on adding seeds and decided to go with a dry seed addition rather than using a soaker. It seems that I got a more open crumb doing this rather than doing the soaker. Hopefully, this holds true.

Recipe

Makes 3 loaves

Seed Add-ins

70 g Sunflower seeds

50 g Sesame seeds (I used half black and half white)

50 g freshly ground flax seeds

30 g Amaranth seeds

30 g Buckwheat groats

15 g Millet seeds

Back to baking after 3 weeks off. I made David’s bread following his recipe exactly aside from fresh milled flour and the addition of 30 g yogurt. Here is the link: http://www.thefreshloaf.com/node/59782/todays-bake-3312019#comment-435200

I revisited this upon request from one of my customers. I changed up some of the grains (Spelt and Kamut instead of Durum), added extra feta and Sundried tomatoes, and decided to go with a longer mixing time rather than sifting and soaking the bran. This last part made for a slightly more streamlined procedure. Hopefully it pays off. 

Recipe

Note: I mill more grain berries than needed in order to have extra to feed the levain builds. So add extra grain berries to the amounts listed below unless you have other wholegrain flours handy to use. 

This was a change from my usual routine as I made only one batch of dough! It’s a long weekend and I got orders for only 2 loaves. This turned out to be a good thing since my daughter ran her trial half marathon and I biked behind her to keep her company. Some celebrating and having to go back to the starting point ate up more time than planned as did a side trip to the Farmers Market. Therefore bread making was quite delayed. Making one batch was a nice change. 

CM made this a couple of weeks ago and it looked absolutely scrumptious! And since I have quite a bit of Khorasan (Kamut) berries on hand, this was perfect. 

I slightly tweaked his ingredients by adding a bit more porridge (didn’t want to waste what I had made) and a touch of yogurt. I suspect that CM salts his porridge as he uses a lot less salt in his recipe. I like sticking around 2 %. The mixing method is mostly mine since I use a stand mixer. 

Recipe

Makes 3 loaves

Porridges: 

The local dairy that I get my yogurt from is slowly expanding their products and the latest is a hard Herb Cheese. 

 It is actually fairly strong tasting and the thyme really comes through. I thought it would be perfect with some roasted garlic and sun dried tomatoes. So here goes:

Makes 3 loaves. 

Levain:

63 g starter

63 g water

110 g unbleached flour

15 g freshly milled Rye flour

I have quite a stock of Spelt and Kamut berries and need to use some of them up. While searching, I found this impromptu recipe that I made over the winter for my daughter so I scaled it for three loaves and tweaked the method.

Recipe

Makes 3 loaves

Soaker:

65 g Spelt flakes

65 g Kamut flakes

65 g Bulgur

65 g honey

260 g boiling water

Levain:

60 g trice refreshed sourdough starter

30 g strong bakers unbleached flour

30 g home milled rye flour

I had quite a few people asking me for a redo so here it is. Minor changes were using only 50g of additional water, doubling the amount of bourbon, mixing the cinnamon with the raisins before adding to the dough and bulking for only 4 hours as the dough temp was quite a bit higher with this batch. Here is my prior recipe: 

http://www.thefreshloaf.com/node/60439/saigon-cinnamon-raisin-sourdough

I loved David’s San Francisco recipe and decided to add some seeds to it and change the flour combo. I got the inspiration for the seed mixture from a guy named Josh (JoshFox Bread) that I follow on Facebook. He has a micro bakery thing happening similar to what I do but on a larger scale. His breads always look so delectable! So between David’s recipe/method and Josh’s combo of seeds, I hope I have a winner!

Levain:

63 g starter

63 g water

110 g unbleached flour

15 g freshly milled Rye flour

Dough:

Alan posted delicious looking cinnamon raisin batards (http://www.thefreshloaf.com/node/60371/maurizios-cinnamon-raisin-levain-baguettes) so I had to jump on the bandwagon too. I scaled up the original recipe from Maurizio to make three boules of my usual size which is usually around 1100 g of flour.