dmsnyder's blog

Multi-grain Sourdough Bread with home-milled flour

David Snyder

August 8, 2018

Today's bake is another variation on the multi-grain sourdough breads I have been baking for the past few years. This one has a bit more whole grain flour – 40% versus 30%. Some fresh-milled spelt was substituted for some AP flour. The whole grain flours were milled in a MockMill 100, just before mixing. Because of the higher percentage whole grain flour, I also bumped the hydration up from 78 to 83%.

It's been a while since I have blogged here, but I have been baking. In the past couple weeks, I have actually baked some new stuff that I think is worth sharing.

A couple more of my current favorite multi-grain sourdough breads. These were baked in cast iron Dutch ovens.

Happy baking!

David

“White-Wheat Blend” from Chad Robertson’s “Tartine No. 3” Book

David Snyder

January, 2018

This is my first venture into baking with Kamut. It won't be my last. Kamut is a copyrighted name for Khorasan wheat which is an "ancient grain" - one of the ancestors of modern durum wheat. Like durum, it is a large berry that is yellowish in color and, when used in high percentages, gives a yellowish color to the bread's crumb. It is claimed that individuals who cannot tolerate the commonly available modern hybrid wheat can tolerate breads made with ancient grains (eikorn, emmer, khorasan).

Sourdough Italian Bread: A SJSD Variant 

David M. Snyder

October, 2017

 This is one of my favorite breads. It uses the San Joaquin Sourdough method but a different flour mix and enrichment with a bit of sugar and olive oil. The dough is lovely to work with, and the flavor is scrumptious - both very tangy and rich. I have made a variety of breads with differing proportions of fine durum flour - from 10% to 100%. So far, I like the breads with 20-40% durum best, and this one best of all.

San Joaquin Sourdough Two Ways

David Snyder

September 28 and October 2, 2017

Background

This week, I baked another dried fruit and toasted nut sourdough bread. I really like the combination of eathiness from the nuts and the sweet tanginess of the pieces of dried fruit. The nut flavors seem to permeate the crumb while the fruit yields surprising little explosions of tartness when you bite into a bit.

I baked two breads this week (so far). It wasn't until I was well into the process that I realized both were originally posted by Hansjoakim a few years ago. Both are leavened with rye sour.

"Hansjoakim's Favorite 70% Rye"

"Hansjoakim's Favorite 70% Rye" Crumb

This week, I have baked two batches of Forkish's "Field Blend 2." The whole rye and whole wheat flours in both batches were milled in my Mock Mill KitchenAid attachment (Highly recommended!)

One batch was baked in Lodge Dutch Ovens at 475 dF for 50 minutes (30 covered, 20 uncovered). The other batch was baked on a baking stone with my usual oven steaming method at 460 dF with steam for 15 minutes, then at 435 dF convection bake for 30 minutes. The DO loaves are the boules. The hearth loaves are the bâtards.