This bread has been one of my favorites since I had some many many moons ago. It is dense, sweetish, great taste of the rye, no seeds to incorporate and this recipe is basically done in your mixer. Now the bad part, when I find a recipe for this bread I try it. This is maybe my 20th loaf and I have yet to get it right. Either the taste is not what I remember or I end up with such a mess of wet dough I make crackers similar to crispbread (which I do like). This bread has a good flavor so I may try again. Not expecting much with the bread score. 🫣 The Rye Sourdough Starter (Night Before) - ▢10 g Ripe sourdough starter culture - ▢70 g Water - ▢70 g Rye flour The Overnight Sweet-Sugar Soaker - ▢90 g Rye flour - ▢40 g Rye malt (Fine ground fermenting malt) - ▢200 g Hot boiling water The Main Flour & Aroma Batch - ▢approx. 470 g All of your prepared overnight active sponge (combined starter + soaker) - ▢100 g Rye flour - ▢290 g All-purpose flour (Or for a heartier profile, swap with 145g whole wheat flour + 145g AP flour) - ▢220 g Water - ▢9 g Salt - ▢18 g Sugar - Night Before – Starter Building & Hot Scalding 1. 10:00 PM – The Starter Build: In a clean glass jar, dissolve your 10g of starter culture into 70g of water. Stir in 70g of rye flour. Mix thoroughly, cover loosely, and let it ferment at room temperature 74–78°F (23–26°C) for 8 to 10 hours until it reaches its peak and doubles or triples in size. 2. 10:00 PM – The Hot Soaker: In a small heatproof bowl, whisk the 90g of rye flour and 40g of rye malt together. Pour all 200g of hot boiling water over the top and whisk into a thick, uniform paste. Cover tightly with plastic wrap and keep overnight in your oven with the interior light turned on to maintain a warm 80–90°F (26–32°C) micro-climate. Day 2 – Sponge Activation, Main Mix, and Bulk Rise

I baked Pane Siciliano version 2. I used about 83% Fine Durum flour and 17% Khorsan in the Fermentolyse stage because I run out of Fine Durum flour

I baked Khorasan bread with Za'atar and Thyme

I baked the pumpkin 🎃 bread and this is the recipe Ingredients: - 490g bread flour - 100g wholemeal wheat flour - 100g spelt flour - 100g rye flour - 500g water - 150g starter - 15g salt - 300g pumpkin puree - 200g roasted pumpkin seeds - Mix water + flours and leave the dough for the autolyse phase for 3 hours. - Add the starter over the dough and knead for 8 to 10 minutes with a standing mixer. Then, leave the dough to relax for 30 minutes. - Incorporate the salt and knead for 5 minutes more in the standing mixer. Then cover the bowl and let the dough to relax for 30 minutes. - knead for 5 minutes more in the standing mixer. Then cover the bowl and let the dough to relax for 30 minutes. - Add the pumpkin puree and the pumpkin seeds over the dough and knead for 8 to 10 minutes with a standing mixer. Let the dough rest covered for 1 hour.  - Coil fold 1. Let the dough sit for 1 hour covered. - Coil fold 2. Let the dough sit for 1 hour covered. - Shape the dough. Place the dough face down into well-floured bannetons. - Place the dough in the fridge. It can stay in the fridge between 14-20 hours

I baked Pain aux Amandes et Figues. I used almonds instead of walnuts