This is a modification of the Overnight Country Brown that Ken Forkish describes. In fact, I changed it so much that one might argue that it is not the same bread, but here it goes for one loaf:
Levain, active rye sourdough, 100% hydration, 110g
white bread flour, 250g
whole wheat flour 130g
12 grain flour 100g
water 340g at approx. 35 degrees Celsius
salt 11g.
This was first described here by freerk.
I modified the recipe by not using yeast and using a very active rye starter (100% hydration). As high extraction flour I used Red Fife. The dough was very slack so that I could't really formed a batard, and I used an oblong cloche. The taste was beautiful.
Tom.
I hadn't baked for a while and decided to make Field Blend # 2 form K. Forkish's FWSY.
I prepared the levain using 100g active rye sourdough starter and used Red Fife flour instead of the wholewheat.
Then I realized that the recipe calls for only 360g of the levain, and that 640g would be discarded.
Dang! As others said this sounds incredibly wasteful. So I thought of using the 640g of leftover levain.
It had risen nicely over 7 hours or so and looked almost like a poolish.
I tried to make this bread, being inspired very much by the video that FREERK made:
https://www.youtube.com/watch?v=ik_UKKkjKLo
I baked this one in an oblong cloche.
Tom
I tried this recipe yesterday which I found on the popular German site Pötzblog (http://www.ploetzblog.de/2014/08/02/leserwunsch-dunkles-bauernbrot-no-knead/),
essentially a sourdough wheat/rye mix. The author says it is one most of the most read recipes.
I made 2 loaves one in the dutch oven the other one a cloche. I was very pleasantly surprised.
My wife and I ate almost half of a loaf this morning for breakfast.
Tom.
