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One of my favourite combinations on a pizza that I’ve made is the Speck, Parmigiana Reggiano, Peach and Arugula Sourdough Pizza.  Something about the salty speck and cheese, the sweetness of the peaches and peppery arugula is so delicious.

The recipe that follows was originally shared during the pizza community bake, I’ve made some edits so that it works better with my starter and oven.

For 4 9” pizzas NY style thin crust 200 g each

Levain Build 100% hydration 35 g needed

433 g bread flour

Followed this Rus Brot recipe for Palyanitsa, a traditional Ukrainian white bread, with CLAS: https://youtu.be/tpNqhC5s_Ck

You may know that I have recently started using a new pH meter, the Hanna bread and dough meter.  I have wanted for some time to use pH to help guide decisions during dough development including when to start cold retard.  My interest really peaked when I was trying to bake a decent 100% whole red fife sourdough loaf and ran into issues including gluten breakdown.  So I am now first trying to discover what the ideal pH is to shape ending bulk fermentation and when to start cold retard.

My starter is back to its old self! Love the oven spring I got on these. 

Recipe

Makes 3 loaves

Add ins:

150 g dried cranberries

75 g crumbled feta

60 toasted sunflower seeds (I buy raw and toast them in a dry frying pan)

Main dough:

700 g Strong Bakers Unbleached Flour

200 g freshly milled Spelt flour 

100 g freshly milled Durum flour 

700 g filtered water 

20 g pink Himalayan salt

30 g yogurt

Here's my attempt at baking the "No-Fail Baguette" from the NY Bakers website. See the recipe HERE

Has anyone used the program LibraryThing to catalog their cookbooks?  Looks interesting.

Thanks!

Candy

This was supposed to be a laminated and braided loaf. I decided to use a similar recipe to my molasses bread in this loaf, together with some 6-day old sourdough discard (calculated so I can use all the discard).

Brown and white checkerboard loaf

Brown dough
10g all purpose flour (Tangzhong)
50g milk (Tangzhong)
65g sour milk*
45g SD discard (100%)
120g all purpose flour
15g Kamut flour
50g rye flour
3g caraway seeds

Followed a very similar procedure to the recent seeded whole spelt bread I posted, again following Rus Brot's process: I took his recipe for whole wheat bread and added seeds. The dough was super slack after the final mix, so I added a little extra flour, but still it was weaker than I would have liked. But baking in a pan solves this sort of issues! Here is the formula: https://fgbc.dk/1p57

I wanted to repeat the same bake, but adjust after seeing the results. I reduced the yeast to slow down the fermentation, and reduced the hydration. Unfortunately, I accidentally overshot the temperature A LOT (I wanted around 25, but got over 30), so the fermentation was very fast even with just 1g IDY, and I only extended bulk by about 30 min. Despite lower hydration, the dough was still surprisingly slack. I wonder if it's just because it started out very warm, or CLAS doesn't strengthen the gluten like regular sourdough does, for some reason.