PY's blog

First attempt at 100% whole grain bread. Only 2 tablespoon starter required and 9 hours to a nice loaf. Very happy with the results!

Adapted from Susan's Norwich Sourdough recipe for this weekend's bake. Looking better and can't wait to cut into it.

Couldn't find lye to make laugenbrotchen that I so missed from Austrian. Nope didn't work out as you can see! Anyone tried using kansui and had succeeded?

Baked my seeded SD loaf again this weekend. Decreased hydration, still slow activity during bulk fermentation. But got a bit more oven spring than last week.

taste is fantastic as previously using BF, WW heritage and rye. 3 seeds sesame, poppy n sunflower.

(UPDATED CRUMB SHOT)

180g 100% hydration SD

240g bread flour

140g dark rye flour

195g water

3/4 tsp sea salt

1 tsp freshly ground caraway

mix all ingredients except salt, autolyse 30 mins

add salt, knead 8 mins

bulk ferment with folds at 50 min and 100 min

shape and rise for 1 hour

retard in fridge for 2 hrs 30 mins

250 oven with steam for 15 mins, turn down to 220, mist at 20 mins, and bake for another 20 mins

came out crackly and singing! Look at those cracks!

Retarded for 20 hours (unintentionally). Too much tang for my liking, tastes "malty"

Makes 1 small loaf (450g)

Soaker

30g mixture of sesame, poppy and chia seeds

40g water

Final dough

120g bread flour

40g whole wheat flour

25g rye flour

115g water

1 tsp salt

100g 100% hydration sourdough

My first blog post. How is it that my SD is never sour? This was retarded for 3 hours in the fridge but I have also tried retarding overnight and it still has no tinge of sourness...sweet n buttery though