I’ve just come out a very busy three weeks at work, no time to bake L It gave me a chance to make my way through all the loaves in the freezer. So now its time to stock up again!
This week’s loaf is a variation of one of my favourite loaves polenta pepita sourdough. I decided to substitute the pumpkin seeds with pecans.
Formula:
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If porridge loaves = “yum” and seeded loaves = “yum”, then porridge + seeds = “YUM” or “yum x 2”? Well, I’m not sure how mathematically sound that equation/formula/hypothesis (or whatever) is, but I decided to try it out.
Formula:
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Levain (80% hydration) | ||||
The last two weeks have been busy for me, but now exams are done! Well, for now at least, one more to go in November. For now, I’m free to bake and post again :)
This weekend, I decided to try a loaf with a mix of seeds, and after seeing CedarMountains beautiful seeded loaf i was quite inspired.
Here’s the formula:
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I’ve been meaning to bake a bread with potatoes in it, and I got some great tips from Isand66 and Dabrownman last week for potato bread , i thought why not start with a sweet potato loaf.
My formula is based on a recipe by txfarmer "Sweet potato sourdough with walnuts" .
This week’s bake is my third try (in a row) at oat porridge bread. The results of the first two tries were good, but i’ve been trying to get the feel of the dough right. First time was way to wet and, second time was a bit too stiff, third time was just right!
The flour blend is also a bit different from last week, I went with a 70:30 split instead of 60:40 (thanks CedarMountain for the tip).
Formula:
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This week’s bake was inspired by Dab’s 3 starter Italian olive bread with rosemary and sun dried tomato. I love pizza and this loaf sounded like a pizza so I couldn’t help but try it and hope it turned out half as good.
I changed some of the proportions from the original formula (more whole grain, more sun dried tomatoes, less olives and more rosemary):
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This weeks bake features sesame seeds. I hadn't tried them in a loaf yet so i decided to give it a go. I really wanted to try black sesame seeds (mainly because i think they would have looked really cool in the crumb) but i couldn't find them :( So i went ahead with regular white sesame seeds, because i like the taste :)
Formula:
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This week’s bake was a redo of the 70% rye SD with sunflower seeds and following my theme from the previous two weeks, I replaced the 30% white flour with whole wheat.
The formula was more or less the same, except that I increased the hydration (because I was using whole wheat flour which is a thirstier than white) and the percentage of sunflower seeds from 16% to 20%.
Here’s the formula:
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