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This sourdough has a lovely light orange crumb.  I modified the original recipe which was 100% white flour and instead used a combination of white bread, whole red fife and whole rye flours.  The tomato paste is complimented with rosemary and celery seeds, I couldn’t find nigella seeds so subbed celery seeds, but I think nigella would have been better.

311 g white bread flour

46 g whole wheat flour

21 g dark rye flour

2 tbsp freshly chopped rosemary leaves

3 g celery seeds

287 g warm water reserve 21 g for later

31 g tomato paste

Hi,

This was my attempt at a 77% hydration sun dried tomato, kale pesto, and seed sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof. 

I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat. 

Hi,

This was my attempt at a 77% hydration walnut and green olive sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof. 

I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat. 

I wanted to make some nice soft rolls/buns that would be perfect for burgers and sandwiches.  I had some leftover wild rice pilaf I made the other day and this along with the ricotta cheese made for a tasty bread.

I used a little bit of freshly ground Kamut, rye and whole wheat flours combined with bread flour.  I have to say it turned out super soft and moist and tastes fantastic.  I highly recommend you try this one as you will not be disappointed.

• This is the 2nd attempt, the first experiment was a failed, overfermented, over hydrated, over proofed, lacking oven bloom product 

This time I dramatically cut the bulk time, tuned down the hydration, further dehydrated the add-in veggies.

Dough didn't rise much at all during fridge proof, I panicked, but I remembered how I failed last time so I went ahead and bake it anyway, it was a success! 

Recipe:

I didn’t make anything with my sourdough discard last weekend and my container of discard was almost overflowing after baking the tomato sourdough bread today.  I decided I’d try a variation on the crackers with another flavour that I hadn’t tried yet.  

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Cheers,

I always wanted to make this bread...and love that bun at the top and the character of this bread. I also have fond memories as long time ago as a student,  I cycled all the way through Galicia...

I remember well Santiago de la Compostela and the 'Jakobsweg' a path which still many people walk for pilgrimage...

Whilst there are formulas on you Tube in Spanish, I was surprised that there is not more information out there....

So I just had a go and treated it like a ciabatta at 85% hydration with a cold bulk.

My humble interpretation. I had no dried onion. I hear tell the substitution of finely diced fresh will not taste the same. However, I can attest that these smell out of this world!  I can also guarantee this will not be the last time I make this quick easy recipe! Follow this link for the original formula. With thanks to the generosity of Norm (may he rest in peace,) a baker with a a big heart!