Rustic Fermented Breads Sweets News Today

Today's bake: Cranberry and Poppy Semolina BreadSource: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah OwensNote:Increased TDW from 1.411kg to 2.0kgOne loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.This is my 1st

Today's bake: Smoky Chili BreadSource: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah OwensNote(s):Increased TD from 1.46kg to 2.0kgThis bread is made from a 3 types of flour as can be seen in the formula.One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan

Today's bake: Drunken Fig BreadSource: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah OwensNote(s): Modified leaven fermenting time. ^dough from 1.367kg to 1.7kgSoaker: When making Leaven remove fig stems, coarsely chop. In a bowl add figs and wine then cover.This bread is made from a 6 types of flour as can be seen in the formula.One loaf is

Today's bake: Pane di FarroSource: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah OwensNote(s): Modified fermenting times, sprinkled bannetons with extracted wheat bran.This bread is made from a 40% Organic Heirloom Red Fife Wheat-80% Extract, 25.45% of Bread Flour (KA), 23.03% Organic Farro (Emmer)-100% Extract, and 10.91% Organic Rye-100%

Today's bake: Butternut Squash & Cherry BreadSource: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah OwensNote(s): Modified fermenting times, increased cherries from 10% to 18%This bread is made from a majority of KA bread flour, some Palouse Brand Hard Red Winter Wheat-100% Extract, Organic Rye-100% Extract.There are in addition pureed

Today's bake: Lumberjane LoafSource: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah OwensThanks! to cfraenkel for bringing this to our collective attention - her post can be found here:https://www.thefreshloaf.com/node/71694/lumber-jane-loafThanks! to Abe for forwarding the screenshot to me.Note(s): Modified fermenting times, quartered 1/2 of