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50/50 wholemeal Spelt/ Organic White Sourdough Tin Sourdough #sourdough #wildyeast #baker #baking #sourdoughbread #organicflour @marriagesflour #crust #shoplocal #crumbshot #artisanbread #artisanbaker #artisanbaking #levain #artisansourdough #realbread #dough #breadphoto #breadbosses #slowrealbread #bbga #sourdoughclub #breadcatalog #newcastleupontyne #bakersofnewcastle #opencrumbmastery #ufolame #daretobedifferent @wiremonkeyshop

Pizza seasoned sourdough Who’s in? I’m so into it that I can’t stop smelling it. It’s absolutely wonderful. I found this lovely pizza seasoning at Williams Sonoma and it looked so festive I had to get it and bake a loaf. I’ve already made everything bagel sourdough few times so pizza flavor was on my agenda. The crumb is super soft and creamy. It’s a winner! The flours I used were 17% red fife @breadtopia and artisan bread flour @bobsredmill Autolyse 2h 30min. Hydration at 83% including the water from the levain. It bulk fermented for 6h 25min at 73-75F. I added the seasoning during lamination.

Happy Wednesday! This lovely semolina came out of the oven few hours ago. I just love mixing with this flour. Crunchy on the outside and creamy on the inside. For this loaf I used 20% semolina @haydenflourmills and 80% artisan bread flour @bobsredmill Autolyse was 2h 45min. Hydration at 83% It bulked for 6h 30min at 74-75F. Levain was at peak in 5h 50min at 83F

Invisible cheddar and dill but oh so present in flavor This is my third loaf in the last month and friends and family keep requesting it. It’s so rich and decadent! All you need is a glass of red wine, kick back, relax and savor this moment. The flours used here are 15% red fife @breadtopia and artisan bread flour @bobsredmill at 83% hydration including the water from the levain. Autolyse was 2h 45min. Bulk 6h 45min(74-75F) during which I did one light fold on the table, one lamination(added the cheddar and the dill) and 2 coil folds 60min apart. Levain was at peak in 6h 10min at 83F

And here’s my version of roasted pepper sourdough. The very first loaf with roasted pepper that I saw was from @g.baeva_hlebche Hers was with walnuts which I thought was very unique. Then @fullproofbaking baked one with just pepper. So I was thrilled to try it myself. Thank you, ladies! My version was inspired by this very traditional Bulgarian dish which is roasted peppers stuffed with ricotta or feta cheese rolled in egg and flour and fried. Personal favorite of mine So I though I’d bake sourdough stuffed()with roasted pepper and sheep feta cheese. Let me tell you... the taste is outstanding! Full with flavor. The crust was delicate and crunchy. It felt like laminated pastry crust. The oil from the peppers helped with that. The flours I used were bread flour @bobsredmill and 15% red fife @breadtopia Autolyse was 2h 40min. Hydration at 83% including the water from the levain. Bulk was 6h 40min at 74-75F I added the peppers and feta during lamination. Great flavor, I just need to work on building a better structure for this type of loaf. Also shorter bulk next time. Will be making it again soon

Totally and utterly obsessed with this crumb Just when I thought my Sunday couldn’t get any better, I sliced this sunflower seeded loaf and my heart skipped a beat. I’m so happy right now Combination of 15% red fife @breadtopia and bread flour @bobsredmill Autolyse was 2h 40min. Hydration at 83% Most of the water(240g) was added for the autolyse and the rest 5g were added with the salt. Bulk fermented for 6h 45min at 74-75F during which time I did 1 fold on the table, 1 lamination and 2 coil folds 60min apart. Levain was at peak in 6h 10min at 83-84F.

Happy weekend, everyone! Are you baking today? Here’s my Saturday loaf mixed with 78% bread flour @kingarthurflour and 22% white spelt at 80% hydration. The water was added with the bassinage method which allows the flour to absorb it little by little and completely. Autolyse was 4h. Bulk fermented for 6h 45min at 74F with 1 fold on the table, 1 lamination and 4 coil folds 45min apart. Levain was at its peak in 5h 10min at 83F. Spelt is one of my favorite flours to work with. It makes a beautiful, smooth dough and opens your crumb more.

Cherry sourdough never disappoints! It’s great for breakfast with cream cheese and hot tea or espresso. And it’s such a pleasure to look at the beautiful color splashed across the crumb. The first time I baked cherry sourdough, I included dark chocolate. Now I just let the cherries shine on their own. This time I let the cherries get really ripen so I get that deep red color. I chopped them in my mini chopper and added them during lamination. The flours I used were 15% bolted red fife @breadtopia and artisan bread flour @bobsredmill. Autolyse was 2h 30min. Hydration at 83% Bulk was 6h at 75F. Levain was at peak in 5h at 83F.

Speckled beauty I absolutely love buckwheat flour which adorned my crumb delicately. This loaf is a trio of 84% bread flour @bobsredmill 11% white kamut @breadtopia and 5% buckwheat flour @bobsredmill Autolyse was 3h 10min. Hydration at 84% Water added with the bassinage method. Bulked for 6h 20min with 1 light fold on the table, 1 lamination and 4 coil folds 45min apart. Levain was 5h 30min old at its peak. The dough is a delight to work with. Smooth, silky, gorgeous!