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This is my take on Karin’s challenge bread. I’ve used 3 freshly milled whole grain flours, which all happened to be from Germany: Whole Wheat, Whole Spelt, Whole Rye; all organic.  The flours account for 60% of the total, while 40% was regular Bread flour for extra lift and lightness. The raisin mush lends a sweet undertone that really pairs well with the nutty/ roasty/ soury flavors.

Recipe: 

Bacon, Potatoes and Cheese....what else do I need to say?  Throw those golden ingredients together with some flour, water and starter and let it ferment for a couple of days and you have as tasty a loaf as you're going to get.

I hadn't made any bread using the 36 hour technique in a while so I figured it was time to give it a go again.  I used the last of my KAF French style flour mixed with some freshly ground whole wheat and some KAF Durum flour to round it out.

I've posted other examples of my 72% hydrated Foccacia.

http://www.thefreshloaf.com/node/33820/sourdough-focaccia

This time I incorporated 3/4 cup of diced sun-dried tomatoes. These tomatoes, imported from Italy, are sold by BJ's. They are preserved in olive oil, and infused with capers, peppers, wine vinegar and other spices.

I incorporate a third of the tomatoes in each of three S&F before bulk fermenting overnight at 54°F in my wine cooler.

It has been forever since Lucy and I baked a no knead bread but emkay baked a beautiful one earlier this week so Lucy was all hot to trot to make one too.  We have been messing around with sprouted multigrain flour for the past 3 bakes and wanted to continue along those lines with a high % of whole and sprouted grains.