On 31/05/2025 at 4:06 PM, Full Range said:

Now that it has cooled this is the result 

 

‘’Now let me say from the outset this is my special recipe that gives the bread its colour tint 

On cutting it the crust is crispy and moorish 

 

And If you want to try I can send you the ingredients via PM 

 

 

I'd give it a go Paul, yes please!

 

4 hours ago, Grizzly said:

 

I'd give it a go Paul, yes please!

 

I will PM you the recipe 

This took many months to understand: 140g wholemeal/860g white/640-ish (!) ml of water/220g fresh sourdough starter/2g fresh yeast/16-20g salt

1-2h water+flour autolyse / 2-3h warm bench dough proving time, 3-4x stretch and fold / shape in bannetton basket in fridge 12-18h

Just before going into oven:

 

Finished:

 

The last one before this I'd made tasted just right, as good as any of the boutique sourdough bakeries. For this lot I lowered oven temperature too much after 20 minutes, the "ears" didn't pop as much as desired.

17 minutes ago, Steff said:

This took many months to understand: 140g wholemeal/860g white/640-ish (!) ml of water/220g fresh sourdough starter/2g fresh yeast/16-20g salt

1-2h water+flour autolyse / 2-3h warm bench dough proving time, 3-4x stretch and fold / shape in bannetton basket in fridge 12-18h

Just before going into oven:

 

Finished:

 

The last one before this I'd made tasted just right, as good as any of the boutique sourdough bakeries. For this lot I lowered oven temperature too much after 20 minutes, the "ears" didn't pop as much as desired.

 

I've been finding a second score after about 4 mins in the oven gives a big 80s style fringe!

Been xp/ing with olive oil and olives and various nuts and seeds and vegies  and fruits. Had a lot of fails but I've got a few of the styles working after trial and error.

My main non standard sourdough has these ingredients; Kalamata olives 2 full cups , charred capsicum 1 cup, a full head of roasted garlic squeezed through the folding process, 1/4 cup of finely chopped rosemary, zest of 2 thick lemons(Meyer's are useless, too thin skinned, I call them Moderators ), Reggiano Parmigiano a cup or better, I'm using a wanky Hawaiian black lava salt that leaves little black pockets in the crumb after baking.

Due to the amount of olive oil that comes with the olives the rise can be limited but the crumb is softer than any normal white sourdough I bake. 

 

 

 

I made two yesterday and between the neighbours and me...all gone. 

I was a baking guru today 

Wife was working all day so what would a good husband do ?

Bake and play records that’s what 🤘

Started earlier in the day with artisan bread and later lamb shoulder slow cooked for 5 hours a on bed of potatoes
 

 

 

 

Just a quick bake in a cast iron oval pan

It is not nearly so flat looking as it may appear, just my poor photography.

Edited September 5, 2025Sep 5 by rantan

Christmas Eve baking of -

Authentic Thessaloniki Koulouri (Thessaloniki Sesame Rings)

Because I was born and lived a little west of Thessaloniki and ate them every day I went to school

In the oven almost done

And on the cooling rack

Dec 25, 2025

Had a crack at sourdough pannetone this year. First rise was an anxiety inducing wait and even at the time I tipped it out for shaping I'm sure it wasn't quite ready. BUT, alls well that ends well and they were quite decent!