Below is a slice of home-baked cider raisin apple bread with a morsel of foie gras on a lettuce leaf bed, topped with apple quince compote. In one way it's a simple set of flavors. In another way it's complex. Either way, it's delicious.
My latest panettone was taken from the master of panettone, Francesco Elmi. It's made without commercial yeast. Its ingredients; lievito naturale, butter, citrus and raisins. Here I replaced the rasins with wonderfully spiced chocolate chips - a wonderful gift from spice master Lior Lev Secarz of La Boite . Thanks, Lior! Still need to tweak some issues, but oh so good.
Below are some loaves adapted to levain without any added yeast. In general, my definitive focal point always seems to be on flour protein and hydration, as fermentation is key to any bread baking.
Wheat and kamut
Definitely more water for this, and going to use lower protein wheat, tweak it.
Sprouted multigrain soaker
A crusty and tight loaf, also more hydration and maybe making a porridge with sprouted grain next try?
Pane di lievito naturale
This loaf has a very firm double fed leavain. In preparing it, feeling it was dry I kept adding water till the dough felt, as heard from a baker years ago, "something between mashed potatoe and soft as your ear lobe." I really need to up the hydro on these dough's again and incoprorate less mixing, less folds, just good long proof and water.
When my new batch durum grain arrived, I milled and sifted it to fine semola rimacinata flour. My first bake was a Sicilian bread with sourdough and olive oil. I used my stock levain of wheat, with the durum making up the rest of the dough's flour. The loaf below was retarded overnight, and had a low profile, but the crumb and taste were superb.