Lucy kept working on her sprouted grain experiments this week. These little chatted berries have turned out to be a different can of worms when it comes to how bread flours usually perform. This makes them fun to play with of a little frustrating at times..
I've applied here instructions for a classic Brioche Nanterre. This specific brioche is baked in a loaf pan with 8 individual portions which are brilliant for setting at a tea service to be easily pulled apart. This loaf does break from convention in that it is egg washed twice. Once before rising and the second before going into the oven. This creates a richer and more luxurious color as well as shine. I also break up the ingredients list in to three sections consisting of;
Pre-Ferment (Poolish)
Main Dough
Egg Wash
I've made a similar version of this spice bread before and its one of my favorites, but this time I decided to add more whole wheat flour plus some whole rye flour and I also experimented a bit with the method. I liked how it turned out in terms of flavor and texture, just not very sure if it should have risen more.
The recipe is something like this, it makes three medium loaves or batards:
Total flour: 705 gr.
Total water (hidration): 529 (75%)
Whole wheat flour: 352 gr. (50%)
Whole rye flour: 70 gr. (10%)
Bread flour: 283 (40%)
I think that this bread is denser than dabrownman's, but it tastes great, especially in very thin slices with cold cultured butter and cheese! Next time, I think I will let it rest longer to see if it will rise a little more. Thank you for the helpful suggestions and feedback!
Kasia
This is the second recipe I have been asked to test. It is very different than the first one and has an interesting shaping technique utilizing natural scoring. 
Hi everyone!
Here is my latest experiment. I have only just started making sourdough breads in the last month or so, but I decided I would dive into the deep end of the pool by trying to make this German Rye Bread:
http://brotdoc.com/2013/12/23/westfalen-kruste-westphalia-crust/
I also heavily relied on the information in the following blog post:
I'm a new(ish) baker of sourdough breads. My sour cherry pies and birthday cakes of all stripes are beauties, but this new adventure of baking breads is often a crap-shoot for me. My bread baking began last summer; I've loved getting my hands dirty and my starter(s) are healthy and active. If anyone can help me out and diagnose a few of my recurring bread questions, I'd be ever-grateful.
Buona giornata a tutti!
Voglio incuriosirvi con this Pane che a casa del "Chicco" Vienne prepared rinforzate Spesso perchè ha delle Nazioni Unite gusto straordinario.
Presenta Una crosta croccante e consistente, Una alveolatura della mollica non troppo pronunciata ma Dalla Consistenza umida e piacevolissima.
Un Pane Che grazie alla lievitazione mista Prevista Dalla ricetta ne garantisce Una Shelf Importante vita.
E 'buono Dalla prima all'ultima fetta e con zona Qualsiasi Tipo di abbinamento culinario.
11/3/2014: A recent TFL forum post inspired me to think about ways to keep your starter warm.
Maintaining a warm temperature is extremely important to establishing a new starter. If you maintain your initial starter temperature at 82-86F, this will lead to the production of more lactobacillus than yeast, meaning a more sour/acid environment, which is important to establishing a healthy yeast and bacteria colony in your starter, especially at the beginning.
Cari amici, vi lascio ONU dolce assaggio dell'autunno della Toscana .....
A presto, Anna
