Ingredients
Makes 2 Loaves

• 640 grams bread flour
• 160 grams whole-wheat flour
• 560 grams water
• 160 grams starter (fed the night before at about 1:3.5:3.5)
• 19 grams fine sea salt or table salt

Inclusions (for 2 loaves)

• 120g jalapeño
• 126g cheddar cheese

Instructions

Thursday: 

1. Wake up starter Thursday evening 

Friday:

1. Feed starter 1:3.5:3.5 and let sit overnight 

Saturday: 

1. Fermentolyse: Stir together the bread flour and whole-wheat flour until combined. Add the water and starter and squish the mixture through your fingers until there are no lumps. Keep squishing until a homogeneous mass forms — it may be shaggy and that’s okay. Using the scraper, scrape down the sides of the bowl and your fingers.
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   1. Cover with a clean kitchen towel and let the dough rest for 10 minutes.
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   2. If doing inclusions get them out now and warming up to room temp (they will change the dough temperature – keeping dough around 79F worked for me)
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2. Add Salt: Using your fingertips, dimple the dough in the bowl, and sprinkle with the salt. Flip the dough over.
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3. Start kneading: With the dough in the bowl, use a pull-and-stretch motion to make about 30 kneads, pulling the dough toward the center of the ball.
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   1. Flip the dough back over, cover with a plate large enough to cover the bowl and place it somewhere warm for 10 minutes.
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4. Repeat, again with no more than 30 kneads to the center.
   1. Flip the dough over, cover and place somewhere warm for about 10 minutes. The dough will start to come together and become a more solid round.
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5. Repeat a third time, then flip the dough over, cover and let rest somewhere warm for 30 minutes. Windowpane test?–
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6. Fold the dough (if doing inclusions start adding them here): To do a fold, wet your hands, and then loosen the dough from underneath, stretch, pull up and fold the dough up over on itself. Rotate the bowl and do this 2 more times.
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   1. Cover and let the dough rest 30 minutes. 
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   2. Repeat, and continue this for 2 to 3 hours, folding every 30 minutes and adding in inclusions, until the dough doubles in size (or 50% rise at 75F could take 7 hours or 30% rise at 80F 4ish hours) is fine, double might be too long)
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      1. Dough should be bubbly, jiggly, stay together when pulled from the side and not go back immediately 
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7. First shaping: Very lightly dust the counter with some flour and transfer the dough to it. Divide the dough in half and gently flatten each half. 
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8. First shaping: Use this method for shaping: https://m.youtube.com/watch?v=EMspoBQRrEs&pp=ygUXc291cmRvdWdoIHNoYXBpbmcgYm91bGU%3D
   1. Let the dough rest on the counter for 15 minutes.
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9. Second shaping: shape again, minding the same top and bottom. So you’ll want to flour the top, then flip it flour side down on the counter and go again.
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10. Lay seam side up (make sure bottom is fully sealed w/pinching for good open spring) in rice-and-wheat flour covered bannetons and put in fridge. 
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Sunday:

1. Baking day: Position the baking rack in the middle of the oven, place a large Dutch oven with a lid in the oven, and preheat to 500 degrees for at least 45 minutes (preheating inside of dutch oven takes longer than oven). Cut a large square of parchment paper and have it ready on the counter.
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2. Remove one of the doughs from its basket by quickly turning it over onto the parchment, and leave the other one in its basket in the refrigerator. 
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3. Dust with rice flour! Then, using a baker’s lame or a pair of kitchen scissors, score the loaf quickly in just one move — an arc of about a 45-degree angle works well. 
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4. Carefully take the Dutch oven out of the oven and remove the lid. Lower the dough in its parchment sling/liner into the Dutch oven and recover with the lid. Return the Dutch oven to the oven and reduce the heat to 450 degrees. Bake with the lid on for 20 minutes, and then remove the lid and continue to bake an additional 15 to 20 minutes, until the bread is golden brown and sounds hollow when tapped. Transfer the bread to a wire rack, and reserve the parchment paper.

Sort of adapted from: https://www.washingtonpost.com/recipes/sourdough-bread/ and https://littlespoonfarm.com/jalapeno-cheddar-sourdough-bread-recipe

 

Ingredients

• 2 cups (240g) bread flour, divided in half (120, 120) _{^{(x2 = 480g, 240, 240)}}
• 5 teaspoons (9g) cocoa powder ^{(x2 = 18g)}
• 1 1/2 (7g) teaspoons granulated sugar ^{(x2 = 3 tsp, 14g)}
• 1 1/2 (8g) teaspoon salt ^{(x2 = 3tsp, 16g)}
• 3/4 teaspoon onion powder ^{(x2 = 1 1/2 tsp)}
• 10 g caraway seeds (x2 =20g)
• 1 (0.25oz) package (7g) or 2 1/4 teaspoons dry yeast ^{(x2 = 14-15g or 4 1/2tsp)}
• 3/4 cup plus 2 tablespoons (208g) brewed coffee (cooled to 120-130°F) ^{(x2 = 1 3/4cup, 416g)}
• 2 tablespoons (25g) vegetable oil ^{(x2 = 1/4cup, 50g)}
• 2 tablespoons (40g) dark molasses ^{(x2 = 1/4 cup, 80g)}
• 1 cup (106g) medium rye flour ^{(x2 = 212g)}

Currently at 405

Instructions

1. Add 1 cup bread flour, cocoa powder, sugar, salt, onion powder, caraway seeds, and yeast to stand mixer bowl; whisk to combine. Add coffee, oil, and molasses to flour mixture. Mix with paddle attachment for 4 minutes on medium speed.
   
2. Switch to dough hook attachment. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
   
3. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.
   
4. Turn dough onto lightly floured surface; punch down to remove air bubbles. On lightly floured surface, shape dough into a round loaf. Place on lightly greased cookie sheet or in 8-inch layer cake pan. Cover; let rise in warm place until indentation remains after touching (about 30 minutes).
   
5. Preheat oven to 400°F.
   
6. Bake for 30 to 35 minutes. Remove from pan; cool before slicing.(Optional: Combine 1/4 cup water and 1/2 teaspoon cornstarch; heat to boiling. Five minutes before the loaf is finished baking, remove from oven and brush top with cornstarch glaze. Sprinkle with caraway seeds, if desired. Return to oven and bake approximately five more minutes until glaze is glossy and loaf sounds hollow when tapped.)

From: https://redstaryeast.com/recipes/dark-pumpernickel-rye-bread/?srsltid=AfmBOorprY3ykDBmqfTaXD05M5PNLtU6Nn9cnuoK4gd0EA5bz5ClDvd6

 

Ingredients

Starter

• scant ½ tsp (1.6 gm) active dry yeast
• 354gm lukewarm water
• 19gm sugar
• 5gm malt powder
• 117gm bread flour
• 95gm dark rye flour

Dough

• all of the above starter
• splash (~15gm) water
• ½ tsp (2gm) active dry yeast
• 340 gm bread flour
• 14 gm caraway seeds
• 11 gm (½ Tbsp) seasalt
• 11 gm (½ Tbsp) sunflower oil

Instructions

1. In a medium sized bowl, mix the yeast with the lukewarm water. Whisk together until dissolved and creamy looking.
2. Add the malt, sugar and flour and using a wooden spoon, stir together until it is smooth. This is pretty sloppy mixture. Leave this to rest while you get the rest of the ingredients ready. Can leave longer if you like. Original recipe person left this overnight.
   
3. In a small bowl whisk yeast into tiny amount of water until the mixture looks creamy and set aside.
4. In a largish bowl, mix together the flours, caraway seeds and salt.
5. Spoon the yeast mixture on top of the starter. Then carefully spoon the flour mixture overtop of that. Cover the bowl and place it in a warmish no-draught area (oven with only the light turned on in winter; counter in summer). Leave it for 4 hours. Beranbaum notes that some of the starter might begin to ooze up through the flour mixture but not to worry if it does. Don’t worry if it doesn’t either.
   
6. After the 4 hours is up, add the oil. Using a wooden spoon, stir everything together until the dough pulls away from the bowl and the flour is pretty much encorporated. Cover and set aside to sit on the counter for about 20 minutes.
   
7. Turn the dough out of the bowl onto an unfloured work surface. Wash and dry the bowl. This prepares the rising bowl AND gets your hands clean.
8. Without adding any extra flour, knead the dough until it is silky (about 10 minutes). Let your dough scraper (a spatula works) be your friend if the dough is sticking to the board. Keep scraping any dough that is on the board so the board is always clear. If the dough seems too sticky (this can happen with rye flour mixtures) add traces of all purpose flour. Add as little extra flour as you can.
   
9. Put the dough in the clean mixing bowl. No need to oil the bowl or the dough!! (Beranbaum says to oil the bowl AND the top of the dough) Cover and allow to rise in a no-draught area (warm room temperature) until it has doubled.
10. When the dough has doubled, you can either gently push the dough down or you can shape the dough. A good way to tell if the dough has doubled is to wet your finger and poke a hole in the top of the dough. If the hole fills up, it hasn’t risen enough. If there is a whoosh of air and the dough deflates a little, it has risen too much. If the hole stays in exactly the same configuration and the dough remains otherwise intact, it is ju-u-st right.
11. If your kitchen is cold and it’s already rather late in the day when the dough has doubled, gently push the dough down, cover it and put it in the fridge overnight. Take it out the next morning and let it sit for an hour or so to bring it up to room temperature.
    
12. Shaping: To shape the bread, turn the dough out onto a very lightly floured board. Divide it in two even pieces (eyeball the cut; it doesn’t matter if it’s exact). Gently, but firmly, pat each piece into a narrow rectangle. Fold each one like a business letter: the top third down to the middle and the bottom third up to the top edge. Roll like a jelly roll and seal the seam. Place them seam side down on a parchment covered peel. Cover with a clean tea towel and a plastic bag overtop. Allow the loaves to rise until they have almost doubled (about an hour and a half). To test, flour your finger and press gently on the edge – it should very slowly spring back. For comparison, try pressing early on to see how it quickly springs back when the dough has not risen enough.
    
13. Baking: Twenty minutes before you are going to bake, put a breadstone onto the middle rack and turn oven to 450F. (If you don’t have a bread stone, you can bake the bread on a cookie sheet.)
14. Just before putting the bread in the oven, use a wet serrated knife to slash the tops. Then spray the loaves liberally with water. Put the bread in the oven. Immediately turn the oven down to 400F. Bake the loaves for about 30 minutes until they are hollow sounding on the bottom. Turn the bread around once to account for uneven heat in the oven.
15. Remove the bread from oven and allow to cool on a well ventilated rack. Wait til they are cool before cutting them. They are still continuing to bake inside!****

Adapted from: https://etherwork.net/blog/caraway-rye-bread-from-the-bread-bible/#recipe

(And The Bread Bible by Rose Levy Beranbaum)

ingredients

• 1 1⁄2 cups warm water (105-115 degrees F)
• 3 tablespoons olive oil
• 2 tablespoons molasses
• 2 tablespoons brown sugar
• 3 cups white whole wheat flour (or 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose flour)
• 1⁄3 cup vital wheat gluten
• 1 1⁄2 teaspoons salt
• 1 tablespoon yeast
• 1⁄2 cup whole oats (not instant) or 1/2 cup oatmeal (not instant)
• 1⁄4 cup cornmeal
• 1⁄4 cup ground flax seeds
• 1⁄4 cup wheat germ
• 1⁄4 cup sunflower seeds
• 2 tablespoons white sesame seeds
• 2 tablespoons black sesame seeds
• 2 tablespoons pumpkin seeds
• 2 tablespoons whole flax seeds
• 1⁄2 cup seeds, for coating

instructions

1. Mix dry ingredients, add wet ingredients and use heavy-duty electric mixer (or your own brute strength) to mix and knead the dough for about 10 minutes. You may need more or less flour or water to make a smooth dough that you can work with (although having it a little sticky is okay).
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2. Place the dough in a greased bowl and turn so the greased side is on top OR spray the top with non-stick spray. Cover with a damp towel and let rise until double in bulk (about an hour).
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3. Remove the dough from the bowl and knead a few times by hand. Flatten and then roll to shape into two loaves.
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4. Combine about a half cup of seeds (use a nice variety) and oats in a wide dish. Use a wet dish towel and roll the loaf to moisten the outside. Then press all sides of each loaf into the seeds to coat well.
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5. Place the seed-coated loave onto a sheet pan, spray with non-stick spray, cover with a damp towel and allow to rise about 40 minutes.
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6. Place a baking dish with an inch or two of water in it in your oven. Pre-heat your oven to 350 degrees. Place the loaf in the oven and bake for 25-35 minutes until it sounds hollow. Remove from pan and cool completely before slicing.

Recipe lightly adapted from https://www.food.com/recipe/good-seed-bread-519326