I had never used a recipe from The Perfect Loaf before, so I decided to try the beginner sourdough recipe. Not being able to help myself, I decided to add 16% seeds (poppy, sesame, sunflower, and pumpkin). This recipe was 78% hydration and only 7.5% starter inoculation.
I used the Smoky Chili Sourdough recipe from Sarah Owens, but added 2 tbsp tomato paste and 180g of chocolate stout to replace some of the water content. The dough was great to work with. I got a bit distracted trying to work 2 recipes at once so I ended up shaping earlier than I had intended. I usually put the loaves right in the fridge after shaping, but because the bulk was on the short side I left the dough out for about 45 minutes before putting it in the fridge. Great oven spring although my attempts at new scoring methods were funky.
I tried to make Shiao-Ping's recipe for chocolate sourdough and I added walnuts and 160g chocolate stout to replace sone of the water. This recipe had a 37% starter % inoculation so I was really curious about how it would work. It smells amazing, but the oven spring was a little underwhelming. In the fridge, the dough kind of cracked which is something I hadn't experienced before.
I used the Honey Spelt Oat recipe from Sourdough by Sarah Owens. I followed her ingredients exactly, except I swapped out the spelt for whole wheat. The loaves in her book are a little small for my liking, but given my poor prior attempts with this recipe, I was happy to make less dough.
After an epic failure Saturday (I decided to create my own porridge sourdough recipe and it was pancake batter), I decided to try the Sarah Owens recipe for Seeded Turmeric and Leek Sourdough from her book Sourdough. I made some slight modifications. I did 1.5x the recipe since her loaves are on the small side.
Hi,
This was my attempt at a 77% hydration sun dried tomato, kale pesto, and seed sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof.
I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat.
Hi,
This was my attempt at a 77% hydration walnut and green olive sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof.
I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat.
Hi,
I followed Hotbake's lovely recipe with my own process and I also increased some of the amounts to get a larger loaf (in the future I'll probably make the loaf even bigger)
http://www.thefreshloaf.com/node/60618/chai-and-double-chocolate-chip-sourdough
340g bread flour
30g whole wheat
20g rye
325g chai concentrate
60g honey
60g salt
80g starter
Method
Hi,
I took inspiration from this fig and anise levain, but then swapped out the mix-ins and followed
my own process:
http://www.thefreshloaf.com/node/30486/comfort-food-%E2%80%93-fig-anise-levain-meringues
Levain
50g starter
58g water
100g flour (50/50 whole wheat and bread)
Final dough
208g levain
787g bread flour
138g whole wheat flour
