I wanted to make a loaf with nice dark and red color contrast and I think it came out very interesting. Here is a picture of the full loaf:

I don't maintain my sourdough very strong. Only feed it pretty much when I bake.

Tips on process are welcome, I am not super experienced.

ingredients

• 350 g white soft flour
• 100 g hard wheat flour
• 50 g rye flour
• 200 g sourdough
• 10 g salt
• 30 g bread seeds mix
• ~360 g water

preparation

• put the sourdough in a separate bowl and add a bit (5 g) of flour
• separately, mix the flours, salt, seeds and stir them well until more or less even
• start adding water to the flour, slowly mixing. Take breaks and check the consistency occasionally.
• start stretching and folding until you get smooth dough. This is somewhat easier with wet hands, but be mindful of the amount of water you add with your hands.
• after half to one hour, mix the sourdough into the dough. I do it in 2-3 batches, each time stretching and folding until even. Keep folding for 10-15 minutes. Add a bit of water if too dry.
• leave for proving, stretching 2-3-4 times every half an hour
• after the last stretching, I sometimes move it to the oven pot and let it prove there
• now when the weather is warmer, I let it prove for about 6 hours total, though I should probably leave it longer. In fall/winter I may leave it overnight and bake in the morning.
• finally, bake with the lid on for 50 minutes

I often use the big mixer with the dough hook because I don't have time, but the no kneading just mix, rest for 15-45 minutes then stretch & fold every half hour is so pleasant. Feeling the dough develop, getting lighter and stronger each time, not really counting the rounds because it tells me when it's ready to be left alone to rise. It's a very enjoyable process, and more reliable for me than a more standardized method.

The first non-vegetarian bread I baked. We had some leftover lard and I had a fitting recipe.

The bread is made of white flour, and the only whole grain comes from the rye sourdough.

Currently in the depths of newborn hell, but baked these for friends back in Tennessee.

Its 1.5× the tartine recipe, which i like because it makes some hefty fucking loaves. I just increase the covered portion of the bake to 40 minutes

The crumb

30% whole wheat, the rest strong white flour. 70% hydration, no mixer just stretch & fold 5 times 30 minutes apart, rest until puffy, split into loaves and rest overnight in lined baskets, covered with plastic bags, in the fridge.

Bake next day in hot cast iron (you can see it in the picture) this time 450F for 20 minutes closed then 30 minutes open.

This (or slight variations) is the bread my kids call THE Sourdough.

A recipe from two starters, one a rye sourdough, the other one a spelt poolish. Very happy with the result, hope I can improve the cutting next time.

First success in quite some time.

cross-posted from: https://lemmy.cafe/post/32177377

The second one wasn't even out of the oven before my partner was slicing the first. Really happy with how these turned out.

125g peak starter 350g filtered room temp water 500g KA bread flour 12g salt

Dissolved starter in water, added other ingredients mix until shaggy, autolyse 1 hour.

5 sets S&F every 30 minutes, adding a generous amount of Everything Bagel seasoning before each S&F.

Bulk fermented in my oven with light on, temp about 80* until 30% rise. About 4 hours

Preshaped and cold proof for 12hours. Oven at 475* with dutch oven and lid heating for 30 mins. Dough scored, spritzed with water and added ice to dutch oven placed underneath parchment paper, baked lid on 25 mins. Reduced heat to 425, lid off for an additional 20 mins.

Cool until get tired of my husband asking if it's time to cut.

500ml monster for scale

I still have much to learn

Here's my first sourdough Zwiebelbrot/onion bread. I converted a recipe that I was working on to use starter instead of dry yeast.

No crumb shot as it's late in the evening and plan to cut into it in the morning. The ear got a bit charred but overall pleased with the results. I was very concerned about the size of the dough going into the oven as it was smaller than what I've experienced before when overnight cold proofing (26hrs) but the oven spring did not disappoint. This was baked in a Le Creuset bread oven that I was gifted. The bottom got a little darker than I'd like but I'm sure I can fix that with an additional sheet pan underneath.

Bonus pics from a couple discard recipes. Herbed Crackers and chocolate chip cookies.

I used Thyme, Oregano, Rosemary, Paprika, sea salt, and Ghee. A little darker than I'd like but not burnt. The starter is 50% Rye based. Very good. Discard Crackers

This recipe uses AP flour (25% of flour total) and Bread flour. I substituted AP flour with Dark Rye flour. Chocolate Chip Cookies

This is my standard tartine country loaf, just thought I'd share these gorgeous little threads of gluten i found this morning.

Overall, the crumb is fine, I'd say. Nothing to write home about, but not bad either.

Finally received my live starter in the mail and fed him his first meal at lunch time. Meet Lewys :) He appears to be responding very well to his first feeding.

Any hints or tips I might need for my first attempt at a sourdough loaf this weekend?

New video on my PeerTube cooking channel. Hope it helps someone.

https://dudelike.wtf/w/e9v8qQNyzBNQe2HoMydVQr

I've experimented with wheat germ, rye, less whole wheat, more whole wheat, you name it, but i just can't beat the tartine country loaf. It's just so damn good.

I was a little worried about these but my starter has been very vigorous lately and came though in the bake. This is a simple version, just flour, salt, water.

For 2 loaves

350g white whole wheat flour

650g white bread flour (unbleached high protein strong white flour)

700g water

200g starter, about 50/50, 100% hydration.

No kneading or mixer this time just longer runway.

Mixed everything, rest 20 minutes

Stretch and fold 4 times over next 2 hours

Rest 2 more hours for bulk fermentation.

Divide and bench rest (here is where I got a little worried, it could have used more time but it was midnight and I was tired.)

Shape (this did not go well) and put in cloth lined baskets, cloth folded over loaves and then baskets into plastic bags and into fridge.

When I pulled them out this afternoon (about 14 hours in fridge) I was relieved to see they had risen a little.

Baked in pans that had been preheated in oven 475f (about 250C) for an hour to help create steam to help them rise. It worked and they came out gorgeous. Can't cut into it yet but not worried.

I got a nice compliment on the sourdough recently - my daughter's girlfriend had shared a sandwich with one of her friends and she said a week later "my friend is still talking about your sourdough, he said 'I still can't get over how good Ivy's mom's sourdough bread was' " Ha! I don't even understand how this works, it seems more like magic than skill.