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A few of you may recall a short thread I posted last week describing, with photos, the difference between upward oven spring, and overall expansiion of two loaves made from the same batch of dough, baked coincedentally, wherein the only differences were the slashing patterns used, the loaves positions on the baking stone, and one loaf was loaded approximately one minute, or less after the first.

I've been seeing some comments about Hamelman's Multigrain SD with a rye SD starter and how good it is. I think I've gone past this recipe in the book a few times because of the high % of high protein flour. I decided to bake it today but with a lot of changes. Cut home formula in half

1.Replaced all high protein flour with whole wheat flour +4tbsps of vital wheat gluten

2. Replaced sunflower seeds with millet

3. Replaced rye chops with rye berries (I just haven't found rye chops anywhere and don't have a mill yet)

As the girlfriend  is a big fan of Granary bread (c) I tried a "normal" dried yeasted loaf, which though tasted proper granaryesque, it did not have much oven spring and was therefore a pretty unimpressive specimin and certainly not worthy of posting on these august pages (especially if the brilliant Shao-Ping has just posted some absolute blinders!) So, as my sourdough always comes out consistantly i've given the old Granary the full SD  treatment with my Rye starter.

Never been to a bread festival so I drove 400 miles to Asheville Friday night.  Its actually 350 miles away, but I took a wrong turn around Lynchburg's new bypass, and went 25 miles before I realized I was on an unfamiliar road.  I went there really to see the Peter Reinhart demonstration and almost couldn't get a ticket, even though I got to the festival a half hour before it started.  The price of a ticket was to buy a loaf of bread from an artisan, and you would receive one free.  The maker of my bread didn't have any, but searched the whole place and found me one.&nb

Posted on Evil Shenanigans on 3/23/2010 

I think pita bread may be magic.

I decided to stop being so pure and create a bread with all the ingredients I avoid all year long: sugar, chocolate, etc. I wanted it to still be highly digestible so I used my basic gluten free boosted sourdough starter. I was concerned that the "sourness" might conflict with the sweet but it worked out really well.

A tészta:

50 dkg finomliszt

3 dl tej

1 tojás+1 tojássárga

8dkg cukor

5 dkg reszelt gyömbér

pici só

10 dkg olvasztott ráma

2,5 dkg friss élesztő

Az élesztőt felfuttatjuk, majd begyúrjuk a tésztánkat, utoljára öntsük hozzá az olvasztott ráma margarint.

Hozzávalók:

66 dkg liszt

10 dkg rétesliszt

350 ml tej

125 ml étolaj

1 zacskó szárított élesztő+2 dkg élesztő kelesztve

2 tojás felverve

1 evőkanál cukor

1 evőkanál őrölt kömény

2,5 dkg só

Az összeállításhoz:

5dkg olvasztott vaj, szezámmag, lenmag

Összegyúrjuk, az olajat a végén tesszük bele,  25 percig kelesztjük. A sütőt begyújtjuk és 160 cfokra állítjuk.

Hi there all the bread lovers.

I'm Ilan, I work in the Hi-Tech industry for the last 10 years which means that I have very little time for myself or my family during the week.

For the last few years, I find comfort in the kitchen, cooking for me, my wife and our extended family. It became a therapy for me - after a long week of work I prefer to cook for 10 people instead of having a good weekend rest.

Bread fascinated me for a long time and about two year ago, I started to bake my own bread.