Favorite bread formulas

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caryn on 20 Feb 2015 at 12:02

I thought it would be fun if the "Fresh Loafers" would like to share their favorite bread formulas that they have made. These are mine:

Walnut bread from Nancy Silverton's Breads from La Brea Bakery

Multigrain Seed bread from Baking By Hand- I posted my interpretation here: http://www.thefreshloaf.com/node/40631/bannetons-brod-and-taylor

75% whole wheat Levain from Flour Water Salt Yeast. See dmsnyder's post here: http://www.thefreshloaf.com/node/40675/75-whole-wheat-levain-bread-fwsy

Thank you for your reply. What is the source For the tomato bread?

Also I resubmitted my post, because the formatting was not right when I first posted.

By Emmanuel Hadjiandreou.

Recipe:

400 g (3 + 1/2 cups) bread flour
10 g (2 tsp) salt
2 + 1/2 Tbsp chopped rosemary leaves
6 g (1 + 1/4 tsp) nigella seeds
40 g (2 Tbsp) tomato paste
200 g (3/4 cup) warm water
300 g (1 + 1/2 cups) sourdough starter (100% hydration)
2 tsp olive oil

And I added in some olives.

 

1. Form dough

2. Rest 10min

3. Stretch and Fold. Method: pinch side of dough pull up and over then press down into the middle. Rotate the bowl and repeat. Going round the bowl till you feel the dough resisting. Then cover and rest for 10 min. Repeat 4x 

4. Rest 1hr after last stretch and fold.

5. Shape into banneton and final proof till ready (3-6hrs)

6. Bake. 

Very tasty!

his Pugliese, SFSD and SJSD, ploetzblog's Pane Maggione, hanseata's Wild Rice SD bread, Maria Speck's Aroma Bread, brotdoc's Westphalian Rye and about 50 more :-)

The one thing they all have in common is that they can all be found here on TFL in one version or another.