I saw someone post a Granola Sourdough which looked pretty good so I threw 60 grams of granola into my standard recipe to see how it would come out. I was pretty impressed as the granola added a good subtle flavor and texture which I really liked.... I will be experimenting more with this soon.
450 grams strong white bread flour
50 grams wholewheat
100 grams starter
10 grams salt
60 grams granola
325 grams water
I came across a recipe for Cranberry Sourdough on the Breadwerx website yesterday and decided to give it a try. Although the oven spring was a little lacking every other aspect of the bread was amazing. Definitely one of the best tasting breads I have made and I recommend everyone else giving this a try.
Trevor's videos and recipes are so easy to follow and I have always used them as a basis for my recipes since I started baking.
I usually bake on a baking stone in a convection oven with mixed results.. Over the last few months I have managed some consistency and although the bread was good I never quite achieved what I wanted. So the other day I came across an old dutch oven in the back of my Mum's kitchen cupboard and borrowed it for a trial run.... I can safely say this is easily the best loaf I have ever made, the Dutch oven changed my bread in every single way... rise, crust, texture, taste.
Here is my fruit and nut sourdough.... not the rise I wanted as I meant to retard it only overnight but totally forgot it was in my fridge! Got home from work to a very over-proofed dough, however, the crumb and the taste were still pretty good.
450g white bread flour
50g wholewheat flour
100g levain
350g water
50g walnuts
50g pecans
50g hazlenuts
100g raisins
This is my everyday Pain Au Levain that I use for sandwiches etc. The crumb is a little tight on this one as I am still experimenting with retarding times in my new fridge.
450gr white flour
50gr Wholewheat
325gr Water
100gr Levain
10gr Salt
1) Autolyse without the salt for 30 minutes
2) Add salt and 10gr water then stretch and fold for 5 minutes
3) Bulk fermentation for 3 hours with stretch and folds
4) Retard in fridge for 10 hours
5) Bake 45 minutes on a baking stone @ 410f (convection oven)
405gr white bread flour
45gr wholewheat flour
250gr water (usually use more water but as my maple syrup was on the thin side I had to adjust the water down)
90gr starter
10gr salt
100gr maple Syrup
150gr raisins
150gr walnuts
1tbsp cinnamon.
Hi All,
I am new to this site and baking sourdough.... I love reading all the information on this site and taking advice from all the knowledgeable people. Anyway, just wanted to post my first effort at the Tartine Country Loaf, loved working with this dough. I would welcome any comments or feedback.
Thanks
Mike
