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Overall formula Stiff levain Linseed soaker Final dough Ingredient Baker's % Wt (g) Baker's % Wt (g) Baker's % Wt (g) Ingredient Wt (g)...Read more
The pre-ferment was with 15% of the total flour and seed culture, 3% of total flour weight. Fermented for 12 hours at 24 degrees C. After...Read more
<p>30% wholewheat, linseed and toasted sunflower seed sourdough</p>
<p>The mother and two of her many many children!</p>
I've moved house, 500 Km away. New oven (now gas, instead of electric - it still goes during a power outage), new environment - long, HOT...Read more
Hi. I seem to be having a drawn-out midlife crisis at the moment. The upshot, though, is that I'm on 12 months' leave without pay and I've...Read more
I got a 10-Kg bag of Laucke wholemeal flour. I think it's 100% extraction. I had another go at making a miche-style loaf. The final dough...Read more
<p>The crumb.</p>
<p>The finished bread cooling out the oven.</p>
<p>Sourdough 90% rye - finished dough after 2 hours' bulk fermentation</p>...
<p>Sourdough 90% rye - the bread</p>
<p>Basic sour at 24 hours - view from the top</p>
<p>Basic sour at 24 hours</p>
My rye culture sat in the fridge for 3 weeks. There was no rye flour in Alice Springs to enable me to refresh. Finally found some at the...Read more
<p>Rye culture - refreshed</p>
I based my recipe on Jeffrey Hamelman's Miche Pointe-à-Callière from his book "Bread: A Baker's book of techniques and recipes" - Wiley...Read more
<p>Crumb</p>
<p>My dough tub.</p>
<p>The first of three loaves</p>
Hi. When I bake, I've re-arranged my oven so that I have my steam pan on top, directly beneath the element. I did this to avoid...
