I’ve been consistently making the same 5 or so loaves and I’m looking for some new sourdough bread ideas!
The loaves I make on rotation are:
- Plain loaf with a mixture of AP and Bread flours.
- Seeded loaf (Heavy on the caraway seed, poppy seed, black and white sesame seed, flax seed) usually a mixture of 50% bread flour and the other 50% being made up of a mixture of rye, spelt and whole wheat. Mainly seeds just inside the bread but occasionally I’ll top the bread with them as well.
- Kalamata Olive loaf. Normally mainly bread flour. I slice the olives in half and toss them in a mixture of dried rosemary, oregano, sage and basil before folding them into the bread.
- Extra Mature Cheddar, Chive and Jalapeño. I shred the cheese so it gets completely incorporated into the bread instead of leaving chunks. This loaf makes AMAZING toasties and melts.
- Toasted Walnut and Cranberry loaf. I’ll often mix about 30ml Walnut oil into the dough for some extra nuttiness. I don’t make this loaf as often, but it is the bread I will make exclusively around thanksgiving because it makes the BEST leftover sandwiches.
I’ve tried making bread with a portion of the water replaced with beer but I didn’t feel it made enough of a difference in final result to be worth it and the alcohol definitely seemed to inhibit the rise somewhat.
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I’m always a fan of jalapeno cheddar, and orange blossom honey with cardamom
Nice list of breads! And love what you’re doing with them too (like all the herbs in the olive bread).
There are two loaves that I enjoy making regularly that aren’t on your list! Since you mentioned your seeded loaf, do try Hamelman’s 5 grain levain which is a very tasty bread: https://www.thefreshloaf.com/node/59038/community-bake-hamelmans-fivegrain-levain - and also I enjoy this bread made with buttermilk: https://www.thefreshloaf.com/node/65049/buttermilkspelt-sourdough-bread
Mentioned Hamelman above, and his book “Bread” is where I look when I am stuck for new recipe ideas.
