It was time to redo this one as it is one of my favourites. Recipe is adapted from Sarah Owens.
Recipe
Makes 3 loaves of ~ 885 g unbaked boules
Oat Soaker
245 g Rolled Oats
480 g Boiling Water
Dough
800 g Unbleached Flour
200 g High extraction Spelt Flour (230 g Spelt berries)
540 Water
726 g Soaker
80 g Honey
22 g Salt
30 g Yogurt
250 g Levain
Mid afternoon the day before:
This was inspired by both Ian and Cedar Mountain.
Recipe
Makes 3 loaves of ~735 g cooked weight each
Add-ins
100 g black rice
50 g barley flakes
50 g hemp hearts
50 g honey
30 g yogurt
50 g water
Dough
100 g high extraction rye flour (115 rye berries, milled and sifted)
200 g high extraction Selkirk wheat flour (230 g Selkirk berries, milled and sifted)
700 g unbleached flour
700 g filtered water
22 g salt
250 g levain
Inspired by the Bourke Street Bakery’s Spiced Fruit recipe posted on this page: http://youcandoitathome.blogspot.com/2011/06/bourke-street-bakerys-spiced-fruit.html. I have baked this before but course, I have to change things up a bit by subbing out some of the raisins for cranberries and soaking the dried fruit in tea. I am also using a mixer now rather than slap and folds.
Makes 3 loaves
INGREDIENTS
770 g unbleached flour
Once again, I had some left over levain from my usual batch of 12 loaves and wanted to use it up. I came up with this combo because the daughter complained that the last couple of loaves I made for her were too plain. These have Spelt and Kamut flakes as well as bulgur and a touch of honey. I added a pinch of yeast to try to speed things up a bit because I was putting this together fairly late in the day.
Recipe
Makes one batard
Add-ins
25 g Spelt flakes
25 g Kamut flakes
25 g bulgur
25 g honey
Cedar Mountain’s Grass Roots Bread - Take 3
I love this bread! Just be aware that the hydration makes for a very wet dough. I really should have read my notes from before where it mentioned that this dough was quite wet. It does come together with the stretches and folds but I really should have cut back on the water to get a dough that was a bit easier to handle. I also tried to streamline the procedure for the add-ins so that I wasn’t prepping each ingredient individually. By the way, did I mention that this was a very wet dough? ;-)
Recipe:
Yes, I know it is supposed to be a 5 grain levain but I wanted to add a variety of grains and seeds, and since we are pretty flexible with the rules, I used 8 grains (counting flax and oats as grains) and 2 types of seeds. I also adjusted the hydration upwards to be able to mix the flour, water, Levain part of the dough and then add the seed soaker at the end of the mixing time in a KitchenAid mixer. I also always make a bit more levain due to loss from being stuck to the walls of the container so that’s why I am starting with 70 g rather than 45.
I had some leftover 125% Levain from Hamelman’s 5 Grain Levain (or 8 grain in my case) and I didn’t want to throw it out. I figured out a quick 1-2-3 recipe but the amount came out to be too much for my batard banneton.
So what to do? I could use my bigger round bannetons but that means that I have to dig out my larger cast iron pots to bake the loaves and just didn’t feel like doing that. So I thought that I’ll use a loaf pan.
It was time to clean out a few items from the pantry and the fridge. I found two kinds of feta, three kinds of olives, sun-dried tomatoes and roasted peppers, both in oil. So this recipe was created with the help of Cathy’s (nmygarden) recipe from last March. http://www.thefreshloaf.com/node/55587/happy-baker
Hubby has been asking for a light rye so I checked out my fridge and found some rye flakes that had been there for a while. I also have 25 lbs of rye berries at my disposal so this what I came up with after searching the web and several bread books including Tartine 3.
Recipe
Makes 3 loaves
Sprouts
60 g rye berries
Porridge
56 g rye flakes
112 g water
30 g yogurt
Main dough
100 g sifted Rye flour (120 g Rye berries)
I had an excess of sweet potatoes in the pantry so it was time to try a bread with potatoes in it. Thank to whoever mentioned that sweet potatoes are 70% hydration. That really helped in making sure I didn’t end up with soup instead of dough. ?
Makes 3 Loaves
Ingredients
