Ru007's blog

This week’s bake is a continuation of last week’s idea of taking loaves I’ve made before and upping the whole grain content. The fig, almond and sunflower seed SD I made I while back was next on the list, last time it was 20% whole grain.

http://www.thefreshloaf.com/node/45693/fig-and-almond-sd

This time I used pecans instead of almonds and sunflower seeds, because I found that the flavour of the almonds was a bit lost.

 Formula:

I love whole grains, and I wanted to go back to some of the loaves I’ve made and try and make them more whole grain. My polenta pepita SD has been one of my favourite loaves so I decided to start there. The first time I made it, I used 100% white flour (ignoring the rye flour in the 6g of rye starter I used). 

Here’s the formula I used this time: 

This week I wanted a fairly simple loaf, so I decide to do a plain SD loaf but bump up the whole grains. I’ve been meaning to try this (http://www.thefreshloaf.com/node/44646/steelcut-oat-bread) steel cut oat bread for ages so I thought I’d throw in some oat groats too:

Formula:

This was inspired by dmsnyder’s miche with dark beer, although what I ended up with is not really that similar to his loaf.

http://www.thefreshloaf.com/node/45770/miche-made-dark-beer

 I really liked the flavour of the onions in the last loaf I baked using them, so I decided to try it again and kick up the % of onion bit. Last time I baked with dark beer, I couldn’t really taste it or tell that there was beer in the bread so I notched up the beer … a lot.

Formula:

This week as i was looking for a loaf to try for BBD #83 [http://www.kochtopf.me/bbd-83-brot-spezialmehl-bread-special-flour] a lovely looking polenta sourdough recipe caught my eye.

http://www.thefreshloaf.com/node/38493/polenta-pepita-sourdough

My formula:

Hello Freshloafers

<Sorry the orientation of the main picture is a bit off, just tilt your head to the left and it's the right way up again! >

One of the (many) things I enjoy about TFL is you don’t have to look very far to find a recipe to try! This week’s bake was a variation of dabrownman’s jewish deli rye from a couple of weeks back

This is the first time I’ve tried adding anything to my basic SD loaf. The formula is based on Alan’s Fig and Pecan loaf (I couldn’t get pecans so I made do with what I had!). 

http://www.thefreshloaf.com/node/45670/double-scoring-figpecan-ww-levain

I really don't like figs, or at least i remember hating them when i tried them. But when i tried nibbling on one, the taste really wasn't as objectionable as i remember, so i decided to give it a go. 

 Here’s my formula:

I've been well and truly bitten by the rye bug! 

This weeks bake was a 70% rye, 109% hydration loaf, with sunflower seeds, green pumpkin seeds, raisins and i replaced some of the water with a dark beer! 

I had to deviate from my normal MO of doing normal stretch and folds because the dough (or should i say, really thick batter) was way too wet. I just used a bowl scraper to kind of stretch the dough up and fold it over in the bowl for a few minutes. 

This week's bake is a redo of last week's bake, 70% rye sour with sunflower seeds. 

I'm not really sure if i did better, worse or the same than last week's bake. I think i did ever so slightly better. I definitely like the look of this loaf better. 

I kept the formula and method the same, i just upped the proofing and baking time.

I weighed the water that filled the tin, divided by 1.5 and then re worked my formula to give me that weight of dough. It only I filled the tin to about the 60% mark (maybe my maths was off).

Hi all! 

I’ve baked 5 sourdough loaves using the same formula and I felt like it was time for a change. So last week, I asked for some suggestions for what to try next and it seemed like rye was popular choice... I wasn't feeling particularly brave about it, but i decided to go for it.

So here’s my first try at a sourdough rye loaf. What fun!! But so different from my last few bakes. Mixing and shaping this dough was like working with clay, very therapeutic.