My Labor Day #bread #baking: #sourdough rye miche enriched with fermented rye porridge and toasted walnuts. It’s just about perfect with cheese.

80% #CentralMilling High Mountain white bread flour
10% Pumpernickel #rye meal
10% #CapayMills Øland landrace wheat flour

Net 77% hydration using 100% hydrated sourdough levain. That’s somewhat drier than I prefer, to compensate for the wet porridge addition. I’d increase it above 80% next time. Rye porridge and nuts added about halfway through bulk rise.

I keep trying to love the rolled rye flakes on the exterior, but I just can’t. They exaggerate rye’s propensity to make a coarse crust.

This past weekend’s #bread #baking: #sourdough, roughly shaped and baked in my neighbor’s oven after mine suddenly decided it didn’t want to heat up.

100% #CentralMilling High Mountain white bread flour. High Mountain is a strong flour at 13.5% protein. Net 84% hydration using 100% hydrated sourdough levain fed with equal parts white, whole wheat, and spelt.

I started using Central Milling flours during the early days of the pandemic when it seemed impossible to find flour in any market. They mill a large range of organic flours, including several heirloom grains; it’s great stuff. https://centralmilling.com/