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Came across this recipe by Teresa Greenway.  although it is a white loaf it was delicious.  Double hydration worked easily and dough was fairly firm and easy to shape at 68% hydration.  Overnight retard as per recipe, only needed hour and half to proof then baked. Have no DO so steamed up oven well and happy with the result.  Will make this again for sure - just wanted to keep on eating it!

Crumb shot of small boule

Don't want to burn out on them :)

The day arrives for every serious hobby bread baker when he or she - no longer satisfied with being limited to store-bought yeast - craves for the star among starters - the homemade sourdough!

Since I started working in a bakery one month ago I don't have much time left for home baking but thursday is my new Sunday...

Only sourdough stuff, some wheat flour breads and a 70/30 rye mix bread with almost only self milled flour.

Enjoy!

(a bit of repost of my introduction on the forum, but wanted to save this bread on the blog as well)

Bought Tartine recently and in an effort to get my basics down I figured I'd drop all the sprouted grains, seeds and nuts for a while and go all basic.

I'm still baking with the Italian flour we got from Mulino Sobrino a couple of months ago. When heading back to Italy end of April I'm thinking I should get myself another batch for the coming months after we've wrapped up in our mountain refuge.

This bread is a riff on Josey Baker's "Dark Mountain Rye" - I omit some of the seeds he uses (sesame), and incorporated lots of sprouted rye in its place. It is incredibly popular at the Cafe I bake for. Shoutout to JB for the inspiration and letting me hang out and get my hands on the dough while I was in San Francisco.

Keep in mind that that formula below is for 2 9x4.5" loaves.

Over my last two days off I made this really big Oatmeal Miche. Its subtle and earthy and maybe a little too big but it will last all week until I have time to make another so I'm pleased.

Here's how I made it

Levain build one 

• 20g rye chef
• 50g fresh ground hard red
• 20g water

Levain build two

First, I can mis remember the amount of flour I'm measuring and end up at 72% hydration instead of 70%.

Then I can set the levain/flour/water to pseudo autolyse for 30 minutes, get an urgent call and come back to it 1.5 hours later.

Then I can start to work the dough, remarking how much slacker it was than last time and realize, after 15 minutes of slap and folds appearing to accomplish nothing, that I forgot the salt.

Month number two, a French classic sourdough - less exciting than I would have expected, but difficult enough to keep me interested. 

Full recipe and thoughts on my blog here

Hi Everyone,

First post from a long time lurker. This site has been such a wonderful resource for years and I thought that I should finally contribute something to the community.