I recently took out Martin Philip's Breaking Bread from the library, and this is the first recipe I've tried from it. It's 50% whole wheat (home milled), and has oats, millet, and sunflower seeds. It was a tasty loaf. My short list of recipes to try next from the book are his boiled cider rye bread, beekeeper's pain de mie, and Irish levain. Has anybody tried anything from this book yet?
For this bake, I followed the Modernist Bread recipe for chocolate cherry sourdough, with my only modification being leaving out the instant yeast. (https://modernistcuisine.com/recipes/chocolate-and-cherry-sourdough/)
I wasn't sure how it would turn out, but the bread was a big hit.
For this bake, I used Hamelman's Vermont Sourdough (10% whole rye) as my base, but I made a few modifications for flavor and dough handling. I've made this recipe before and enjoyed it, but I found the dough a little too stiff when shaping, so I increased the hydration from 65% to 75%.
I did this by making a rye soaker the night before, hydrating the rye at 100%, without reducing the water in the final mix. This particular loaf retarded overnight (around 13 hours) in the fridge.
