Carlo_Panadero's blog

Seeded Rye Sourdough Loaf.. Been a while since I post from here so much to catch up...

Ingredients

Day 1 – Pre-ferment

-50g active rye starter 100% hydration

-100g Whole Rye flour

-120g cold water 5-7c deg

Seeds

-100g Pepitas,Sunflower and sesame seeds +

- Boiling water

Day 2

-Pre-ferment as above

-25g Whole Rye flour

-50g Whole Wheat Flour

-175g Bread Flour

-7g fine sea salt

-30g molasses (black treacle)

-150g Warm Water

Method:

For Ferment - Day 1

50g - Strong White Flour

25g - Rye Flour

40g - Dark Ale

Day 2

125g - Strong White Flour

25g - Rye Flour

50g - Dark Ale

50g - Warm Water

Day 3

100g - Strong White Flour

100g - Warm Water

5-10g - starter

400g Strong Bread Flour

100g Plain Flour

45g Sugar

10g Salt

25g Milk Powder

15g Fresh Yeast

100g Starter - (100% Hydration)

225g Cold Water - 5c deg

40g Butter

250g Butter For laminating

9cm x 13cm @ 3.5mm - 4mm thick

Makes about 18 

Method:

Mix everything except butter

Add butter gradually

Mix well, knead by hand after

Wrap in cling wrap and refrigerate for 24 hours

Next day Make your butter block do 3 layers lock in

Suppose to be Benny’s “Furikake and Miso” sourdough but missed sesame seeds! Overall amazing flavour but can’t really taste the full flavour having to missed one of the most important ingredients! Definitely making it again without missing ingredients 😂 @bread_md 

340g Strong Bread Flour

60g Whole Wheat

312g Water

7g Salt

86g Starter(12% of total dough weight-100% Whole wheat-mature)

40g Miso

3 tbsp Toasted Sesame Seeds

Inspired by “Trevor Jay Wilson’s Open Crumb Mastery”

Always trying to make it better the second time around.

Recipe:

320g Strong Bread Flour

80g Whole-wheat flour

320g Water

8g Salt

90g Starter(White Starter - 100% Hydration) 12.5% of total dough weight 

10 hours Autolyse @ 14-16c Deg

Starter PH - 3.8 (not sure how accurate, not a semi solid ph meter)

20c deg IDT

3 minutes mix

30 minutes rest

2x Stretch and folds with 30 minutes interval 

Apple Sourdough from Slow Dough Book by Chris Young

Few ingredients were adjusted 

40g Rye

80g Spelt

280g strong bread flour

70g Starter(100% Hydration)

320g Water

9g Salt

3g Ground Mixed Spice

3g Cinnamon Powder/Ginger/Nutmet(recipe calls for pumpkin spice)

180g Sliced(Cubes) Green Apple - Was baked @ 180°C for 15 minutes

Base Recipe by Patrick Ryan of Firehouse Bakery

500g Strong white flour

65g Brown Sugar

12g Salt

5g Ground Cinnamon

5g All spice

5g of vanilla extract

Orange zest - 1 whole!!

200g Stiff starter

300g milk

1 large egg

65g unsalted butter

200g dried fruit(Marinade with orange and lemon juice with cinnamon and clove overnight) drained and save juice for glazing.

Sourdough Sunday! So pleased with this bake, my ideal crumb!!!

Recipe:

70g Whole Wheat Flour

280g Strong Bread Flour

270g Water

70g Starter(100% Hydration))

7g Salt

Mixed all ingredients in a mixer until gluten is developed, took about 10 minutes in total at medium to high speed

This maybe the simplest recipe and something that always works for me. I’m posting probably almost the same recipe but different approach or methods every week, but this is the only way I can achieve consistency upon my bakes..

Recipe:

70g Whole  wheat

280g Premium Bakers Flour

260g Water ?

70g Starter(100% hydration)

7g Salt ? 

Method:

Mixer is used

-1 hour Autolyse

-30 minutes rest after mixing starter

-1 hour rest after adding salt b4 doing 1 S & F

Cranberry and Walnut Sourdough

Recipe:

70g Whole Wheat Flour(@WholegrainMilling)

280g Strong Bread Flour

280g Water

70g Starter(100% Hydration - Feed 1:3:3)

7g Salt

120g Walnut and Cranberry(Soaked overnight and left to drain for 8 hours)

A little minute more on fermentation would have over fermented this dough....

2 hours Autolyse