My bread short list to date for 2018

I got notification of your private message but the link takes me to a page advising me that I am not authorized to view it.  So, I am posting the details here for the first bread in my post, the Marquis heritage wheat bread; I was fortunate to receive a bag of organic Marquis heritage wheat as part of my crop share through a local CSA farm program last Fall.  I mixed 250 g high extraction fresh milled Marquis wheat, 50 g spelt, 50 g rye with 700 g organic all purpose flour and 850 g filtered water; 1 hour autolyse at room temperature.  Then mixed in 22 g sea salt and 220 g young levain (4 hours) with 50 gentle stretch and folds.  The bulk fermentation was 4 hours with a series of gentle stretch and folds every 30 minutes for the first two hours.  I pre-shaped and rested the dough for a half hour before doing the final shaping and placing the loaves into cloth lined bannetons for an overnight cold proof, 10 hours.  I baked the bread directly from the fridge in pre-heated Le Creuset  pots - covered for 21 minutes at 500 degrees F; 10 minutes at 450 degrees F and finished out of the pots directly on the baking stone at 450 degrees F for 18 minutes.

The toasted seed sourdough bread is one of my favourite breads because it is fairly nutrient dense compared to basic sourdough while still having a characteristic soft, chewy porridge bread texture and crumb; and the toasted seed porridge adds a deep nutty flavour I like.  I autolysed a combination of fresh milled 125 g hard spring wheat, 75 g rye, 50 g spelt with 750 g water for 2 hours. Then added 22 g sea salt and 220 g young levain ( 4 hours) and did a 4 hour bulk fermentation with gentle stretch and folds every 30 minutes for the first two hours.  After the third series of stretch and folds I gently mixed in a combination of 100 g oat/spelt flake porridge and 75 g toasted seeds porridge and 1 tablespoon sesame oil; the toasted seed porridge consists of toasted, ground sunflower seeds, millet, pumpkin seeds, flax and sesame seeds cooked into a porridge over low/medium heat for 20 minutes. I estimate the addition of the porridge brought the FDH to about 78-80%.  The dough was bulk fermented until expanded about 25%; pre-shaped, 1/2 hour bench rest and then shaped and into cloth lined bannetons for an overnight cold proof, about 10 hours.  I baked the loaves as above.