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I didn't name it that, the name comes from the original creator! It's a recipe that is pretty extreme when you're thinking in terms of bread, but it isn't even a bread as we know it - no raising agents, nor any flours, and of course it would be gluten-free. Basically, a seed, nuts and oat loaf bound together with psyllium (and perhaps some chia/flax).

Here's the ingredients list:

Second expriment with the flour from th esupermarket

Same: 5% whole wheat, 5% rye, 20% LM

Changes: 70% hydration, cold bulk fermentation (preferred method because I can control better the fermentation and the final proof)

Rather than go through each machine one by one, as I had intended to do, I thought it more useful to just post a graph showing the baking pan temperature versus remaining time for a number of bread makers. The purpose is to give a good picture of how each unit performs as an oven to bake bread in.

Today's bake: Sweet Potato Levain

Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens

Notes: Scaled to 2 loaves @ 1kg ea. from 2 loaves at .646kg.
Substitutions: None

…after watching a few videos from the Vito Iacopelli and Gluten Morgan YouTube channels. Having been reticent (or just lazy?) to explore much beyond my standard 100% hydration levains and poolish, the videos made a case for lower hydration pre-ferments.

Whole Wheat Rye with Corn Flour SD

1Mar

It’s time for a hot pastrami sandwich, so I made rye bread with fresh milled whole wheat, rye, and corn flour. I added some molasses for sweetness and some sour cream for extra tang.

A friend of mine decided a few days ago to kick off the BBQ season, albeit on short notice. Still, it was a good opportunity to try mwilson's burger bun recipe. Pls check his blog for the original recipe.

Said and done, I had to skip the cold bulk fermentation. Even then, the time was a bit tight for the final proofing.

My flour has pretty sure a bit less protein than the one in the original recipe. Needed 2-3x stretch & fold.

Laned here by asking about flouring a banneton which I've never used before.  All good ideas, thanks to all, but I decided to join TFL.  Thanks for the good ideas, re: apf and rice flour to use.

Learning baking baguettes was so much fun! I chose to postpone my endeavor for soybean baguettes, since the muslims where I live are about to enter fasting month, and l'm planning to do bakesale selling breaking-the-fast treats and loaves for pre-fasting meals. I need cosmetically acceptable enough result for photos to market my bakes.