Danni3ll3's blog

Another everything but the kitchen sink bread. A friend of mine suggested these add-ins so here we are!

Recipe

Makes 3 loaves 

Add-ins

200 g mixed sliced olives

225 g old cheddar cheese, grated

27 g fresh chopped scallions

2 tsp minced garlic in oil

Main Dough

100 g freshly milled Selkirk wheat flour 

100 g freshly milled rye flour 

100 g freshly milled Red Fife wheat flour 

775 g unbleached strong bakers flour

750 g filtered water + 50g

20 g Himalayan pink salt

30 g local yogurt

250 g 100% hydration levain (procedure for this is in recipe)

Extra whole grain and unbleached flour to feed the levain

The night before:

1. Mill the grains on the finest setting of your mill or measure out commercial whole grain flour of the various grains if you don’t mill your own.

2. Place the required amount of each freshly milled flour in a tub and add the unbleached flour to it. Cover and set aside.

3. Grate the cheddar, add a tablespoon of flour and toss with your fingers to separate the shreds. Place in the fridge overnight.

4. Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

Dough making day:

1. Feed the levain 100 g of filtered water and 50 g of wholegrain flour as well as 50g of strong baker’s flour. Place in a warm spot. Let rise until doubled (about 4-5 hours). Take the cheese out of the fridge to warm up before being used in the dough. 

2. About two hours before the levain is ready, using a stand mixer, mix the water with the flours, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours.

3. Once the autolyse is done, add the olives, the cheese, the scallions, the garlic, the salt, the yogurt, and the levain to the bowl. Mix on speed one for a minute to integrate everything, then mix on speed 2 for 9 minutes. Add the extra water gradually if needed. Mine needed it. 

4. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on).

5. Do 2 sets of coil folds at 45 minute intervals and then 2 other sets at 30 minute intervals, and then let the dough rise to about 30-40%. It should have irregular bubbles visible through the sides of the container and bubbles on top as well. 

6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~875 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter.

7. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

8. Sprinkle a mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

I still got good oven spring but the dough did feel a tad overproofed. Probably because I decided I didn’t want to get up at 5 am to bake and pushed it to 7. 🤷🏼‍♀️

Last time I did this one, I used cubed cheese. I thought I’d try it with grated cheese. I also upped the quantities of jalapeños. 

Recipe 

Makes 3 loaves

Add-ins

55 - 100 g sliced pickled jalapeños (to taste) I put in 80 g

250 g old cheddar cheese, grated

3 g freeze dried chives or 24 g fresh chopped chives

Main Dough

100 g freshly milled Selkirk wheat flour 

100 g freshly milled rye flour 

100 g freshly milled Red Fife wheat flour 

775 g unbleached strong bakers flour

750 g filtered water + 75g

20 g Himalayan pink salt

30 g local yogurt

250 g 100% hydration levain (procedure for this is in recipe)

Extra whole grain and unbleached flour to feed the levain

The night before:

1. Mill the grains on the finest setting of your mill or measure out commercial whole grain flour of the various grains if you don’t mill your own.

2. Place the required amount of each freshly milled flour in a tub and add the unbleached flour to it. Cover and set aside.

3. Grate the cheddar, add a tablespoon of flour and toss with your fingers to separate the shreds. Place in the fridge overnight.

4. Drain the jalapeños and chop them into smaller pieces. Mince the chives if using fresh, put with the jalapeños in a bowl, and refrigerate overnight.

5. Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

Dough making day:

1. Feed the levain 100 g of filtered water and 50 g of wholegrain flour as well as 50g of strong baker’s flour. Place in a warm spot. Let rise until doubled (about 5 hours). Take the cheese and the chives/jalapeños out of the fridge to warm up before being used in the dough. 

2. About two hours before the levain is ready, using a stand mixer, mix the water with the flours, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours.

3. Once the autolyse is done, add the jalapeños, the cheese, the chives, the salt, the yogurt, and the levain to the bowl. Mix on speed one for a minute to integrate everything, then mix on speed 2 for 9 minutes. Add the extra water gradually if needed. Mine needed it. 

4. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on).

5. Do 2 sets of coil folds at 45 minute intervals and then 2 other sets at 30 minute intervals, and then let the dough rise to about 40-50%. It should have irregular bubbles visible through the sides of the container and bubbles on top as well. 

6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~850 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter.

7. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

8. Sprinkle a mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

Be aware that the loaves might stick to the sides of your pots due to the cheese. If it dors, run a thin knife down the sides to break the stuck spots and with the parchment paper on the bottom, the loaves will pop right out.

I was looking for something different that included cranberries and found this: https://www.thefreshloaf.com/node/66533/cranberry-poppy-seed-and-grapefruit-kamut-sourdough. 

Of course, I had to tweak things a bit. I swapped the grapefruit for orange because there are a lot of people that can’t have grapefruit due to the meds they are on. My hubby and daughter are two of them. I also decided to juice the orange and soak the cranberries in it. I reduced the amount of poppy seeds because that’s all I had. And of course, one can’t forget the yogurt!

Thank you to Ilya for posting this bread! Hope mine turns out as well as yours!

Recipe

Makes 3 loaves 

Add-ins 

200 g dried cranberries

75 g poppy seeds

1 orange, zested and juiced (50 g of juice)

50 g honey

Dough

700 g strong bakers unbleached flour

300 g freshly milled whole grain Kamut flour (300 g Kamut berries)

675 g water + 25 g

24 g salt

30 g yogurt

250 g levain (procedure in recipe)

Extra wholegrain flour of your choice and unbleached flour for feeding the levain

Ingredients: Strong Bakers Unbleached flour, filtered water, freshly milled Kamut flour, Dried cranberries, Poppy seeds, Honey, Slate River Dairy Yogurt, Pink Himalayan salt, Orange zest, sourdough culture.

The night before:

1. Mill the grains and place in a tub. Add the unbleached flour to the tub as well. Cover and set aside.

2.Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise until doubled (about 5 hours).

2. About two hours before the levain is ready, put 675 g of water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for a couple of hours at room temperature. 

3. Zest the orange and squeeze the juice. Measure out 50 grams of juice. Add the juice to the cranberries and heat in the microwave for 30 seconds. 

4. Once the autolyse is done and the levain has doubled, add the salt, the yogurt, the zest, the cranberries, the poppy seeds, the honey, and the levain to the bowl. I added 25 g of water because the dough needed it. I probably could have added a touch more. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on). 

6. Do 4 sets of coil folds at 45 minute intervals. Let rise about 30%. This took another 2 hours. Dough is very slow when there is this much fruit in it. 

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~800g. Round out the portions into rounds with a dough scraper and let rest 15 minutes on the counter. 

8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

9. Sprinkle a  mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

1. The next morning, about 11 hours later, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

I’m happy that I gave it the extra bulk fermentation time. The oven spring was much nicer than my previous fruit loaves. 

I have a bucket of buckwheat groats that’s been sitting around for a bit. Time to use some up. 

Recipe

Makes 3 loaves 

Porridge 

150 g buckwheat groats

400 g water

50 g honey

50 g butter

Dough

700 g strong bakers unbleached flour

200 g freshly milled whole grain Red Fife flour (200 g Red Fife berries)

100 g freshly milled whole grain Einkorn flour (100 g Einkorn berries)

675 g water

23 g salt

30 g yogurt

250 g levain (procedure in recipe)

Extra wholegrain flour of your choice and unbleached flour for feeding the levain

The night before:

1. Mill the grains and place in a tub. Add the unbleached flour to the tub as well. Cover and set aside.

2.Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise until doubled (about 5 hours).

2. About two hours before the levain is ready, put 675 g of water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for a couple of hours at room temperature. 

3. Toast the groats until golden. Place the groats in a pot with water. Bring to a boil, lower heat and cook until tender. This quick so watch the pot. Drain if there is extra water. Measure out 450 g of porridge. Add the butter and the honey and mix well. Set aside. 

4. Once the autolyse is done and the levain has doubled, add the salt, the yogurt, the porridge, and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 45 minute intervals and then 2 more sets at 30 minutes intervals. Let rise about 30%. This dough was moving fast. I preshaped just a few minutes after the last fold. 

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~840g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

9. Sprinkle a  mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

1. The next morning, about 11 hours later, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

It was time to revisit this one after taking a break for the holidays. 

Recipe

Makes 3 loaves 

150 g Spelt flour (~150 g Spelt berries)

150 g Kamut flour (~150 g Kamut berries)

50 g rye flour (~50 g Rye berries)

700 g strong bakers unbleached flour

725 g of filtered water 

10 g Old Bay seasoning

15 g Pink Himalayan salt 

30 g yogurt 

250 g levain (procedure is in recipe and will need additional wholewheat flour and unbleached flour)

Add-ins

145 g of drained sliced mixed olives (50 g Kalamata, 50 g Manzanilla and 45 g Black)

130 g crumbled Feta 

72 g Seasoned Sun-dried Tomatoes in oil, drained and 25g of oil reserved 

The night before:

1. Mill the grains on the finest setting of your mill. Measure the Spelt, Kamut, and rye flours and place in a tub. 

2. Add the unbleached flour to the milled flours and reserve.

3. Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night.  

Dough making day:

1. Feed the levain 100 g of filtered water and 100 g of unbleached flour. Let rise in a warm place till double. This took about 5 hours.

2. Measure the feta, crumble if needed, and set aside.

3. Drain (save the oil) and weigh the sun-dried tomatoes, (slice if not sliced), measure out 25 g of the reserved oil, and add both to the feta. 

4. Drain the olives, weigh, and add to the feta mix.

5. An hour or two before the levain is ready, mix the water with the flours and autolyse. This takes a minute or two in a mixer. Let autolyse until

the levain is ready. 

6. Once the levain has doubled, add the Old Bay seasoning, the salt, the yogurt, the feta/olive/tomato mix, and the levain. Mix for a minute on low until the levain is integrated, then mix on speed 2 for 9 minutes.

7. Cover and let rest 45 minutes.

8. Do 2 sets of coil folds with 45 minute intervals and then 2 more set with 30 minute intervals. Let rise until you see lots of small irregular bubbles through the wall of your container. The dough should have risen about 30-40%.

9. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~825 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

10. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough towards you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

11. Sprinkle rice flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes. Internal temperature should be 205 F or more.

Someone needs to explain to me why my doughs with only fruit in them move so slowly and feel super heavy? I can add the same quantity of porridge in a similar recipe and my bulk is done within a few hours. Whenever I use fruit, the dough takes forever to rise and feels really heavy. I decided not to rush this one and give it all the time it wanted. It did feel a lot better during shaping but once again, they are not light and airy loaves after baking. 

Recipe

Makes 3 loaves

Add-ins

220 g sultana raisins

44 g Bourbon

12 g cinnamon

Dough:

740 g strong bakers unbleached flour

300 g freshly milled red fife flour

780 g filtered water (divided into 730 g and 50 g)

22 g salt

250 g levain (done over 2 builds)

The night before:

1. Mill the required amounts of Red Fife berries on the finest setting possible. Add the unbleached flour to it and cover. 
2. Soak the raisins in the bourbon and cover. Let sit overnight.
3. Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night.  

Dough making day:

1. In the morning, feed the levain 100 g of water, 50 g of wholegrain flour and 50 g of unbleached flour. Place in a warm spot to double (I use my oven with the lights on). This takes about 5 hours.

2. Mix the dough flours and 730 g of the water together in a stand mixer on the lowest speed for a minute or two, and then autolyse for a couple of hours.

3. After the autolyse, add the salt, the cinnamon, the extra water, the Bourbon soaked raisins, and the levain and mix for a minute on the lowest speed. Then mix on the next speed for 9 minutes. Cover the dough and let rise in a warm place.

4. After 45 minutes, give it a set of coil folds. Then, 3 more sets, 45 minutes apart. This dough moves very slowly. 

5. Let rise until the volume has expanded by just a bit more than 40%. This took another hour and a half. 

6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~790 g. Round out the portions into rounds with a dough scraper and let rest covered with a tea towel for an hour on the counter. This is a heavy dough so I tried to give it as much fermenting time as I could. 

7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.

8. Place the dough seam side down in rice floured bannetons. Cover, let rest an hour, then refrigerate overnight.

Baking Day:

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Watch that they don’t burn. Internal temperature should be 205F or more.

This recipe from Cedar Mountain was perfect for the new batch of grain berries that I received from Daybreak Mills. It took a bit of work when you consider caramelizing the onions, milling and sifting the bran out of the flour and toasting the seeds, but the one thing I didn’t count on, was how sticky the rye made the dough. Coil folds started off nicely but as the dough warmed up, it became super sticky. I took it out of the warm spot near the end of bulk hoping to make it a bit more manageable. And I preshaped it right after the last coil fold. That part went okay but the dough felt kind of heavy. I might be baking bricks in the morning. 🤦🏼‍♀️

Recipe

Makes 3 loaves 

Add-ins

180 g caramelized onions

40 g white sesame seeds 

40 g black sesame seeds 

40 g poppy seeds

Dough

440 g strong bakers unbleached flour 

320 g freshly milled rye flour, sifted 

320 g freshly milled Selkirk flour, sifted

650g filtered water

180 g Sleeping Giant Imperial Brown Ale

24 g pink Himalayan salt 

250 g levain (procedure in recipe)

A few days before:

1. Slice several large sweet onions and caramelize either in a large pan or in a slow cooker. I do mine in a slow cooker. Here is the recipe I use: https://www.gimmesomeoven.com/slow-cooker-caramelized-onions/ (Note that it took 21 hours for my onions to be the way I wanted them. I used a large crockpot filled to the rim.) Measure out what you need and refrigerate.  Extras can be frozen. 

The night before:

1. Mill enough Rye and  Selkirk berries to obtain the needed amount of flours. Sift out the bran. Place the required amounts in a tub.
2. Add the unbleached flour to the tub. 
3. Toast the sesame seeds and poppy seeds in a dry frying pan. Cool, cover and set aside.
4. Take 10 g of refrigerated starter and feed it 20 g of filtered water and 20 g wholegrain flour if your choice. Let rise in at room temperature for the night. 

Dough making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g each of wholegrain flour and unbleached flour. Let rise 5 hours in a warm spot.
2. Two hours or so before the levain is ready, put the filtered water and beer in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for a couple of hours at room temperature. 
3. Take out the onions so they warm up to room temperature. 
4. Once the levain is ready, add the salt, the seeds, the onions, and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. 
5. Remove dough from bowl and place in a covered tub. Let rest 45 minutes in a warm spot. 
6. Do 2 sets of coil folds at 45 minute intervals and then 2 more set after 30 minute intervals. Since the dough seemed to get stickier with each coil fold, I took the dough out from my warm spot and set it on the counter. I also moved on to the next step immediately after the last coil fold. 
7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~830 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. This actually went surprisingly well. I did use a bit extra flour to help with the stickiness but the dough rounded up nicely even though it felt heavy. 
8. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
9. Sprinkle half rice/half AP flour generously in the bannetons. Place the dough seam side down in the bannetons. Cover with plastic bowl cover or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 12 hours. 

Baking Day

1. The next morning, heat the oven to 475 F with the Dutch ovens inside for 45 minutes to an hour. Then take the loaves out of the fridge. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205F or more.

Well, surprisingly, there was some decent oven spring! The house smells incredible of toasted seeds and onions!

I got my shipment of grain from Daybreak Mills. It was time to reorder as I was literally at the bottom of my storage buckets. I chose to make this so the grains could be the star. 

Recipe:

 Makes 3 loaves

125 g spelt flour (125 g Spelt berries)

125 g rye flour  (125 g rye berries)

125 g Kamut flour (125 g Kamut berries)

820 g Strong Bakers unbleached flour

50 g freshly ground flax (50 g flax seeds)

865 g filtered water + 25 g

24 g Himalayan pink salt

30 g local yogurt

250 g 100% hydration levain (procedure for this is in recipe)

 The night before:

1. Mill the Spelt , Rye and  Kamut berries to obtain the needed amount of flours. Place the required amounts in a tub.
2. Add the unbleached flour to the tub. 
3. Ground the flax seeds in a bullet and add to the tub. Cover and set aside.
4. Take 10 g of refrigerated starter and feed it 20 g of filtered water and 20 g wholegrain flour if your choice. Let rise in at room temperature for the night. 

Dough making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g each of wholegrain flour and unbleached flour. Let rise 5 hours in a warm spot. Mine was ready in 4.5 hours. Must have  been all those new freshly milled berries. 
2. Two hours or so before the levain is ready, put 865 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for a couple of hours at room temperature. 
3. Once the levain is ready, add the salt, the yogurt and the levain to the bowl. Add the extra water if needed. I usually judge this by poking the dough as well as watching if the dough climbs the hook. If it does, it needs more water. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. 
4. Remove dough from bowl and place in a covered tub. Let rest 45 minutes at room temperature (73F). 
5. Do 2 sets of coil folds after 45 minute intervals and then 2 more set after 30 minute intervals. Let rise about 30-40%. This only took another 20 to 30 minutes. 
6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~820 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
8. Sprinkle half rice/half AP flour in the bannetons. Place the dough seam side down in the bannetons. Cover with plastic bowl cover or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 11-12 hours. 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Then take the loaves out of the fridge. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205F or more.

I definitely can’t complain about these guys! Great oven spring and nice colour! Hopefully the crumb is just as nice. 

Olives are something that I would never eat although with time, I will now have the occasional one. That being said, it’s odd that I quite like the Sardo Olive Bruschetta mix. I’ve used this in other breads but this time, decided to pair with shredded Parmesan cheese. No crumb shot as they all sold, even the loaf I usually reserve for us. 

Recipe

Makes 3 loaves

Add ins:

175 g Sardo Olive Bruschetta, undrained 

100 g Parmesan 

Main dough:

800 g Strong Bakers Flour

200 g freshly milled Selkirk flour 

100 g freshly milled Spelt flour 

700 g filtered water + 25 g

20 g pink Himalayan salt

250 g levain (procedure in recipe)

Extra wholegrain and unbleached flour for feeding the levain

The night before:

1. Mill the grains and place in a tub. Add the unbleached flour to the tub as well. Cover and set aside.
2. Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise until doubled (About 5 hours). 

2. About two hours before the levain is ready, put 700 g of water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes.

3. Autolyse for a couple of hours at room temperature. 

4. Once the autolyse is done and the levain has doubled, add the salt, the olive bruschetta, the Parmesan, and the levain to the bowl. Add the extra water if needed. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. 

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 45 minute intervals and then 2 more sets after 30 minute intervals. Let rise about 30%. 

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~800 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

9. Sprinkle a  mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.

Baking Day

1. The next morning, about 11-12 hours later, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 20 minutes at 425 F. Internal temperature should be 205 F or more.

I’ve noticed that whenever I use this particular olive mix that I don’t get a lot of natural scoring like I do with some of my other recipes. This batch is probably the best I’ve had. That’s not to say these were flat loaves though. There was very decent oven spring. 

This was an interesting bake as I don’t remember the last time I just used plain white flour to make a loaf of bread. Reason for making this is that my dad is in dialysis and his diet is extremely restricted. Plain white sourdough bread is allowed. So the only bit of whole grain comes from the starter and comes out to only 25g per loaf. The dough felt very different than what I’m used to dealing with. I added an undetermined amount of water when it was in the mixer because it was too stiff so water amount is a guess. 

So it was basically 1200 g strong bakers unbleached flour, 750 g water plus extra, 22 g pink Himalayan salt, and 250 g 100% hydration Levain. The levain has 75 g of whole grain Kamut and 50 g white flour. 

1. I simply followed my usual procedure using 10 minutes in the mixer and 4 coil folds after that. The dough took a bit longer to ferment than my heart healthy loaves. Baking was the same. 
   Crumb seems to be very creamy and custardy. It might have benefited from baking a bit longer. Then again, it wasn’t completely cooled off when we cut into it. Blame hubby for that.