i wanted this bake to be in my blog as well. Please check out the write ups in the post that Danny started. It’s amazing how one formula can be so versatile. The information given to the bakers is so helpful.
There are more pics and a full description of my process in the Community Bake.
Really happy with the crumb! Open and so tender.no sourdough tang at all with the YW influence. Very dominant flavor from the oats. Will definitely be trying this again.
and orange zest with semi-sweet chocolate chips. I took bits and pieces from TFL posters Shaio Ping and Beatrice as well as Jay on Perfect Sourdough a Facebook bread blogging site. I used his formula with a major twist. I made the levain with AP and cocoa and YW . I added another 100g of YW to the dough . This was a very large batch of dough. A two hour autolyse with everything except add ins. One s&f and an hour later one lamination for add ins. That’s it. No shaping just folded the edges under this the gorgeous free form bursts. The crumb is open and tender and so rich.
This Loaf is in a 17” long x 6” wide banneton. A friend gave it to me she had bought it years ago in Germany and never used it. 70% Arrowhead Mills AP, 20% home milled Kamut, 5% milled rye and 5% milled Emmer all sifted and bran fed to levains.
This is the most amazing bread I have ever created. I used a banana bread recipe for the base. The original is on Perfect Sourdough Teresa L Greenway’s Facebook site. I had previously made her formula. In an effort to clear out my pantry I decided to incorporate new fruits but keep the other essentially the same. I have canned green Victoria rhubarb from a friend in Wisconsin. I used applesauce that I made from wild apples I picked. I created enough bubbly levain to double the formula making 4– 8x4 loaf pans. The original recipe as published by Teresa calls for discard.
Used the Mock Mill to grind my cornmeal. There isn’t much information out there so had to experiment. I ordered 6# of Hoosier Hill Farm yellow popcorn. Haha I was optimistic about my new project!
I used “10” to start thinking it would be good for polenta. I then took out one cup of that and moved down to “5” then “1”.
This is based on Danni's Peasant Bread...thank you Danni ! I milled my spelt, rye and kamut and ground the flax seed. I sifted out the goodies from the flours. I have never done this before but decided to give it a try. I used two different starters that I have had going for a while. Not sure what they are but one was fed only AYW and the other was fed only durum...but that was before and they were now going be on a " water and goodies" feed :). They loved loved loved it. Tripled in 2 hrs. Boom ! I did an autolyse with just the flour and water for about 2 hrs.
I have started feeding my levain with semolina. I had forgotten how much it loves it... grows so fast triples in a couple hours. This is another 1-2-3 tripled with additional water . I don’t measure but probably 100 g . The barley ,I think, is responsible for the incredible taste of the last bake and the color of the finished bread. Will report when it is cut.
300g 100% hydration semolina fed levain
Fantastic oven spring. Followed my 1-2-3 tripled it so 300-600-900. Added some extra water along the way to enhance the feel of the dough. There is 100g of apple yeast water as part of the liquid. I had some barley grains so I used 50g of those and 100g of fresh milled rye with 150g Red Fife and the rest Arrowhead Mills Unbleached. Dough was laminated 3x and I only let it room temp proof till it was about 50%. Same as last time I shortened the bulk proof due to the YW.
I fold the dough ove\
