Odrade's blog

Ah. Nothing beats a hearty onion soup and a sourdough slab in these freezing days!

sourdough is 25%rye, 10% whole spelt and rest is T65.

Trying to get open crumb with European  flours which only have 11.5g protein and do not take the high hydration common recipes call for. This is 74% which was pushing it. It also has 40% whole wheat spelt. 

Some different breads. The one in the foreground is a cherry tomato and oregano. It turned out quite good but would go with less hydration next time to compensate for the tomato juice. The one before last is a rasin and pecan an the others are plain. The technique is as described in the other blog:

http://www.thefreshloaf.com/node/33632/blueberry-and-white-chocolate-sourdough

Enriched yeast dough with butter, milk and sugar. I ferment half the dough without butter and sugar overnight using my bread yeast culture. The following day I incorporate the next half flour with sugar, butter and spices (I use caraway seeds here) . Let dough rise till doubled then shape in rings and place them close to each other on a tray.  Dissolve some sugar in milk and use it to glaze the rings then sprinkle with seasme seeds. Let them rest until puffed up, an hour or so, and bake at 180-200 till golden.

Long bulk fermentation and long final proofing using manitoba flour all done in refrigirator. Carefully added blueberries and white chocolate before final proofing in bannetons.