Ru007's blog

Hello friends! 

It's been a (long) while since I posted, not for a lack of baking though. Just been dealing with all sorts of chaos. 

I've been baking and re baking this seeded loaf trying new techniques and methods and it's been fun to see the different results. The formula hasn't changed much from my last post, except I've changed to a 100% hydration levain. I don't know if there's any real science behind it but I seem to get nicer results with a 100% levain as opposed to my usual 80% hydration. 

Hello friends! 

This weeks' bake was fun for me, tried a few new things. Second time doing coil folds for gluten development (I like it), first time using a "young levain" (I don't like it), first time using a stencil for my design (I like it!)

Formula: 

160g 100% hydration levain (73% whole wheat, 27% rye), used after 5 hours. [Normally, I'd use it just after it peaks, 10ish hours after feeding. The dough felt a bit different this time, really soft and not as tight. It wasn't terrible, just not what I'm used to.]

294g water 

Hello friends!!

I hope everyone had a great weekend :)

Hello friends! 

Happy monday :) This is was my bake yesterday...

I've been working on this formula for a couple of months and I've almost settled on a flour blend that I really like. 70% white, 25% whole grain and 5% rye. I'm still working on what grain the 25% is. I'm not really spoiled for choice in terms of flour, but I've tried 25% spelt, and 25% whole wheat and a few variations in between. This one is 25% whole wheat. 

Hello friends! 

This is a loaf I made last weekend, toasted oats sourdough is right up there on my list of favourites. 

Life has been so busy for the past couple of weeks, so I haven't had time to sit done and post...

The formula for the toasted oats SD is pretty much the same as the last version I posted here.

Hello friends - 

This weekend, I revisited my seeded SD. The recipe is very similar to the last version except:

• I changed the seed blend a bit, added some pumpkin seeds and upped the total amount of seeds from 19% to 23% and
• I adjusted the flour blend, less white (79% is now 71%), more whole wheat (19% is now 24%) and more rye (2% is now 5%). 

Formula: 

Hello friends!!

A couple of weeks ago, Abe posted a mid week bake. I've never done a mid week bake. I just couldn't figure out how to fit it into my work schedule (08:00 - 17:00). So Abe's post really inspired me to try it, and it worked!! I didn't miss a beat with my regular routine. 

Here's how it went: 

Monday:

1. Levain build, just before work. I used my cold starter straight from the fridge (20g NMNF rye starter, 40g whole wheat flour, 32g water). 

2. 17:00ish get home and autolyse flour and water for an hour. 

 Hello friends! 

This weekend, I tried to make my toasted oat SD using spelt instead of whole wheat, I’ve never used spelt before, so I don’t really know what the rules are. All I know is what I’ve read here, so feel free to give your feedback. 

So, you know when your choices are 1) wake up super early to get your loaves in the oven and have fresh bread or 2) don’t bother baking because your day is really busy and go without the bread… Clearly, the right answer is to wake up and bake. Am I right? Well anyway, that’s what happened to me this weekend and here is the consequence of my choice.

One (mostly) white SD

...and one seeded SD loaf

Hello friends! 

Nothing fancy happening here today. I really like white sourdough bread, but, adding a bit of whole grains makes it taste better to me. So I figured if nothing fancy is happening inside the loaf, I would challenge some of the habits I had developed when making bread. Just try something new and see what happens, right?