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Though it may sound weird, but it is a mega Batard, more like Batard a la Miche.

Ingredients:

200g Whole Rye Flour

600g Whole Wheat Flour (Half of which is bread flour)

200g White Bread Flour

200g All Purp

2 tablespoons fine Sea salt

2 Tablespoons Thym

100g starter (85% hydr) 

1/2 teaspoon inst. yeast (in the final dough)

All in all, it is 75% hydration dough, with wholewheat flours as Soaker, and White flours as Biga.

I recently acquired a new toy...a camera remote that also has timer features. Playing around, I shot a time lapse video of dueling starters. Here are 9 hours condensed into 12 seconds.

On the left is my San Fran and on the right is a Swedish Rye recently received from Northwest Sourdough. Both began with 80g of starter and were fed 80g of flour and 100g of water. 

The San Fran has 2 complete rises, 2 dramatic collapses and is starting a 3rd rise when the clip ends. 

The Rye peaked at 3h09m and again at 5h27m.

I wasn't planning to make baguettes in my seven day bread making challenge to myself, but this morning I realized that my refrigerator was being taken over by bread byproducts.   In addition to my whole wheat sour dough starter and rye sour, I had the leftover levain from the pain de compagne I made the other day, as well as the bread equivalent of a chain letter - a white flour starter for Amish Friendship Bread that a friend dropped off the other day.   I had no intention of making the friendship bread.   It has most likely never been cooked in an Amish kitch

Today's bake: Rustic Bread from this site.  I haven't cut into it yet, but I have a feeling that it will have a nice, open texture.  I didn't add any flour than what was in the recipe, so the result was a rather sticky dough that had so many bubbles while shaping that it got rather difficult.  The dough was so lose that after shaping into a boule with as tight a skin as I could make, I had a rather flat pancake at the end of the final rise.  But it had the best oven spring I have ever seen in a bread!

The formula:

300 g firm starter

620 g water

750 g unbleached AP flour (530 g Morbread 12% protein, and 200 g Whole Food AP)

100 g wheat bran

23 g salt

The technique was similar to the San Joaquin Sourdough posted on Fresh Loaf

Submitted to Wild Yeast's Yeast Spotting: http://www.wildyeastblog.com/category/yeastspotting/

I am looking for recipes on how prepare and to bake these types of breads-memories of Puerto Rico 1950's early 60's.

From Maggie Glezer’s "Artisan Breads" again, the recipe can be found online here: http://mightymuffinblog.com/2008/04/07/polenta-bread/ , I highly recommend buying the book though.

Until I found this site, I had never heard of spelt much less cooked with it.   Today's entry in my seven breads in seven days self-teaching event is a multigrain batard with spelt.   I made this using (slightly modified) no-knead methods.   This loaf lost its shape a bit while baking and looks like a boule from one side and a batard from the other.  

This Sunday I baked one "test" baguette as I had been a bit busy playing with a new toy (an allotment!) so the dough had been a bit neglected and not worked much etc. The recipe was (loosely) based around the proth5 65% hydration baguette but my flour was a mix of some leftover french Pain de Campagne flour with some Spelt and 00 to make up around 300grams (the starter was rye). As it did not seem to be very lively or rising much so I did the test bake and put the rest in the fridge overnight as I thought the dough did not look very promising.