The bread making actually began Friday night...I have a lot of
sourdough cultures that I nurture and then sometimes neglect. I have
to "refresh" them to keep them alive, alive-o and that is what I did
last week. By Friday night, they were so active, they were popping
their Rubbermaid lids & shooting them across the room.

I mixed up 3 separate batches to being the breads...One was based on a
rye-based starter, one was based a starter that I got from a artisan
bakery and one was a starter from god-only-know-where. I had planned 3
separate types of breads...and so I needed 3 different bases for them.
Each starter was mixed with flours of varying kinds and water, and
left to ferment overnight.

Saturday morning, after errands, I took the pre-ferments and mixed
doughs for:

1)A lean-dough multi-grain bread, with regular flour, dark rye,
rolled oats, spelt flour and coarse corn meal, water and salt.

2) A lean dough, artisan type sourdough that had regular flour and
some semolina for a bit of color & crunch, and some water and salt

3)A rich dough that had flour, rolled oats, some butter, sour cream,
milk and honey, and that was to be the basis for cinnamon-raisin
bread..

All three doughs were mixed up, kneaded, then put in the fridge about
noon on Saturday.

The proofing bowls were removed from the fridge at 8:30 am. By 10:30
this morning, I started to made up the loaves, the multi-grain in
willow baskets to get that neat design on the outside, the
cinnamon-raisin in loaf pans (the dough was rolled into a rectangle,
spread with a brown sugar and cinnamon mixtures, sprinkled with
pre-soaked raisins and "rolled" into a loaf shape) and the plain
artisan sourdough in long, free-from loaves (these can be tricky, as
the dough is one of very, very high hydration.

Ok...I can share the pictures, but I did not use any recipes at
all......I just went by feel, aiming for the kind of crumb I
wanted....the denser crumb of the whole grain, the open & holey
structure of the artisan SD type, and the usual texture of a
cinnamon-raisin loaf. This all varies by the ratio of water/liquid to
flour and also how long it is allowed to ferment and rise.

The cinnamon-raisin should have come out of the oven maybe 5 minutes
earlier, but the internal temp was not quite where I wanted it. I will
bake it at a lower overall temp next time, as it is a sweet dough. Mea
culpa.

One of the multi-grains is almost gone, one of the CRs will be kept
out & the rest will be frozen when they are cooled down.

http://i1.tinypic.com/mtum3l.jpg

http://i1.tinypic.com/mtutnc.jpg

http://i1.tinypic.com/mtvw2a.jpg

Boron