Hi
I've been baking basic sourdough boules for years now and I'm starting to get a little bored with it. It's still delicious, but one gets tired of having the same old bread all the time.
I'd like to add another "staple bread" of some kind to add some variety.
Any ideas?
Thx
1. Go for a higher % of whole wheat flour, up to 100%. Here's a good place to start: http://www.thefreshloaf.com/node/62486/community-bake-approachable-loaf-bread-lab
2. Shapes: That post describes a pan-baked bread, so it's different from a boule in shape, too. Other shapes: pita, tortilla/chapati, bannock, focaccia, bread sticks. Or try to go large with a big "miche" of 3 or 4 pounds or more.
4. Other methods: fry bread. https://www.thefreshloaf.com/node/62686/fry-bread-3-sisters-recipes and https://www.thefreshloaf.com/node/62683/backup-copy-frybread-recipe
5. Try combos of various grains, whole red wheat, whole white wheat, durum, kamut, spelt, rye, etc. For a little flavor and color, I like to add 15 g of rye or teff to a 550 g of wheat flour. Go shopping at an Indian grocery store and marvel at all the different flours available!
6. Check out users danni3ll3 and Elsie_iu, they add all sorts of stuff to their bread that I never thought of. Seeds, nuts, cheese, dried fruit, yogurt.
7. Go simple with the simplest K.I.S.S. method I've found: www.youtube.com/user/artisanbreadwithstev/videos
Buon appetito.
Here
If you're used to unenriched sourdoughs, this will taste like panettone by comparison.
Tom
My daily bread is 1/3 each by weight of whole rye, rye meal and unbleached white all purpose. Total flour weight is 450g, so 150g per flour type. Poolish is 150 flour weight, main dough is 300g flour weight.
Formula according to Tom Cat's semolina filone on this site.
I use 100% hydration in the polish, and about 80% hydration in the main dough. The rye soaks up the water.
Try German bread spice, lots of variations. Here is mine: 1/3 each by volume coriander seed, anise seed, fennel seed. Grind all spices together in a mortar and pestle, and add them together with the dry flour and salt. Spice quantity is about 1 tsp each for miid, 1 Tbsp each for medium strength. More than 1 Tbsp each starts to get a little bitter.