The Fresh Loaf

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loafsniffer's picture
loafsniffer

Nearly murdered my KitchAid to make this shreddably fluffy pillow of brioche. It's around 40% butter, leavened with a combination of sourdough levain, poolish plus a bit of dry yeast. IT SMELLED LIKE PEACHES ???? AFTER MIXING and the dough was literally a pillow. I made a mini loaf and a bunch of brioche tartlets (lemon parmesan thyme, mango pistachio cardamom, blueberry lemon curd).

The dough was really sticky after its overnight fridge rest and I think I may have overfermented it slightly by about 20 min. This dough moves so fast I might drop the amount of dry yeast even further next time. Using more flour during shaping plus degassing it plus a shorter proof seemed to help...? Thought it was a goner but it still rose a lot during the proof/in the oven and somehow... firmed up during the proof? IT'S MAGIC.

Lazy Loafer's picture
Lazy Loafer

Back home now, with all my baking equipment, so I thought I'd re-create the no-measure bread I made on holiday last week, only measuring stuff this time so I could bake it again, and scale it for different sized batches. The original adventure is recorded in my blog post here.

This time, just for something a bit different, I made the poolish with white whole wheat flour. It's 100% hydration, 100 grams each of flour and water and about 1/4 tsp of active dry yeast.

Next, the soaker - 50 grams of bulk 12 grain cereal (a blend of mostly cracked grains and seeds, with a few flakes) and 100 grams of boiling water. Both the poolish and the soaker were made in the morning and left to sit for most of the day.

Later afternoon / early evening, I mixed the poolish and soaker with 450 grams of bread flour, 250 grams of water, 1/2 tsp dry yeast and 11 grams of salt. The dough itself (just counting the dough water and flour) was 56% hydration, but if you count the 12 grain cereal as flour and calculate hydration with all the flours and water from dough, soaker and poolish, it's 75%. That was probably the main difference between this batch and the no-measure batch, as the latter was probably much higher hydration (I ran out of flour!).

The other difference was that I could happily mix the dough in the Ankarsrum, rather than dealing with the sticky mess by hand. The roller and scraper did a fine job of mixing and kneading. I should have recorded it, actually, as it was a very good demonstration of how dough develops nicely with the roller. Medium-low speed for 8 minutes made nice, stretchy, soft dough that was still a bit sticky.

I let the dough sit for about an hour then did a few stretch and folds, and it looked very nice, starting to form a nice round shape. In hindsight I could have done two sets of S&Fs, 30 minutes apart, and had an even nicer dough, but, after 1.5 hours on the counter I put it in the fridge for the night (it's pretty warm in the house right now).

Nice bubbles in the dough, so it's got a good start on fermenting.

This morning I took it out; it looked very nice. I turned it out on the bench and divided it into two 500 gram pieces, pre-shaped and let it sit for about 15 minutes, then shaped into rough batards. I was debating baking it in pans, or rising in baskets but decided to just put it right on the peel on parchment to proof. I let it proof for about an hour and 45 minutes but that was probably a bit too long. The slashes didn't open up too much but oven spring was fairly respectable. Five minutes at 475F with steam, then down to 425F for another 20 minutes, turning halfway through the bake.

I'm very happy with the crumb on this one. It's quite even in consistency but still open, soft and moist. If it keeps like the no-measure version it will stay this way for two or three days. Very nice flavour with just unsalted butter, so I expect it will also be nice with a lot of other things! All in all, a keeper and one for the bread customers.

 

MIchael_O's picture
MIchael_O

What I ate for 6 days in Western Europe

A paper I wrote about baking was recently accepted by an artificial intelligence conference in Trondheim, Norway. I decided to make the most of my trip and visited as many countries as possible in my 6 days abroad. Below I have provided a list of the foods I sampled:

Day 1

Germany

Rosinenschnecke (Pain aux Raisin)

France

Roggenbrot mit Sauerteig, Broetchen (Sourdough Rye bread with roll)

Crocque Monsieur Grilled Cheese with cured meat) + Salad + Rose aux Provence (

Tartelette Normand (apple tart)

Tart aux chocolate (cookie/tart crust with chocolate filling)

Day 2

Yaourt + groseille (Yogurt with red currants)

Flute (This caused major confusion at the boulangerie because I'd never heard this term before because I have existed with such an Americanized image and knowledge of France)

Cookies de Chocolate Noire with chopped walnuts (Eric Keyzer, the best chocolate chip cookie I have ever tasted from a store)

Pain aux Raisin (Eric Keyzer)

Quenelle Lyonaisse (Cheap pub variety, non existent fish)

Canele (Rum soaked mini bundt cake with spices)

Crumble Fraise - (Strawberry tart with crumb topping)

Tartelette Praline (Lyonaisse)

Gateux aux chocolate 

Day 3,4,5

France

tartelette feuillete pommes + quiche with aubergine and onignon (Paul bakery)

Denmark

choco rug ("shooku roog", Rye and Cocoa bread+chocolate chips, covered with chopped walnuts)

Norway (the main fish market closes on Sunday and after 6pm, when I was free)

shishkebab middag (couscous + tomato stew) 

Salad sandwich + vegan stuff + Rose from Germany (had a real big bite)

Potato Salad + Coleslaw + sausage with tomato sauce

Shrimp Scampi + Apple cake (barely sweet, strong cinnamon and spices)

Denmark

Bernstein Cheese (aged 10 months in high humidity, talked to owner for about 15 minutes) +Softkerne Rugsbroed (70% rye, sunflower seeds, linseeds, surteig) + Peberrod Salat + Paprikaskinke (pronunciation was corrected) + Cracklins (fried pig skin)

Chocolate Chip cookie (less salt than I'm used to, sweeter than I am used to)

France

Chocolate Chip Cookie

Kouign Amann (tasted very much like a pain aux raisin)

 Day 6

Aubergine + potatoes + sausage + tomatoes (provided by my generous hostess)

Pain aux raisin (pronunciation was corrected) 

I really enjoyed the diversity of bakers and food vendors I saw. Mainly 40 and younger. In Copenhagen one store had all the employees dressed similar to Clockwork Orange. In Lyon, when I asked for a box for my purchase, instead of just getting a box, a French woman asked her co-worker "Why?...why does he need a box?" with the most uninterested face. In Norway, the bakery workers were more hipster-like, not-so-traditional (with tattoos and newly opened independent bakeries that served okologisch (organic) breads with spelt and rye). The flour from the Norwegian bakery came from Sweden. It also seemed as though their wheat variety was quite different, which led to a stiffer texture in their baked goods. I found it strange some of their baked goods weren't ready until 7:45am or 8:00am. In Lyon 6:00am, all the bakeries had already placed their breads for sale.

I also picked up a patisserie magazine and the Eric Keyzer Bread book.

The hardest challenge was learning French, Danish, Norwegian, and German. Some of the languages I just had to brush up on, but nevertheless it was intense. Some of the foreign words may be misspelled.

 

-cheers

LydiaPage's picture
LydiaPage

Foccacia di Recco - 62% hydration King Arthur Bread Flour, Pillsbury Bread Flour, King Arthur All Purpose Flour, Gold Medal All Purpose Flour, Bobs Red Mill Whole Wheat Pastry Flour (left to right) - July 1, 2017

I really thought The Bread Whisperer was messing with me when he told me to make the same thing again using 5 different types of flour (that I already had in the pantry)... surely I passed the kneading lesson?  Waiting for the "just kidding" turned out to be futile - he was serious, and it wasn't even a punishment for calling him a 50s housewife (oops)!  So with limited time between house guests and a very energetic nearly-six-month-old, it all came down to one evening.  Did I have 50 minutes of active hand-kneading in me?  Would I crack under the pressure?  It was the moment of truth - and I dove in.

Apart from my arms and chest burning worse than they ever have after a Jillian Michaels DVD marathon, and moments where I considered throwing the dough on the floor repeatedly instead of having to roll it out paper thin with weak, exhausted limbs - five glorious balls emerged, and four of them were as soft and smooth as a babies bum.  (HA! Sorrynotsorry.)  I was told I didn't have to bake these since it was about the dough - but after all that work this girl was stuffing them with gooey cheese and sampling every single one (even if it was heading towards midnight).

King Arthur Bread Flour

Easy to knead, easy to roll, easy to eat.  It was a little sticky at first, but after 3-4 minutes of kneading became very pleasant to work with, it was soft and springy and shiny - what I imagine a dough should be.  It was crisp and flaky and just the right amount of texture when eaten.

Pillsbury Bread Flour

  It felt almost exactly the same as the KA Bread (due to my inexperience I'm sure), the only difference I saw was that when rolling it out the dough appeared and acted slightly denser/tighter.  I couldn't get it as thin, and this was notable when tasting too as it was a thicker crust.  


King Arthur All Purpose Flour

I'm sure I will get in trouble for saying this was my favorite (blasphemy!), it was the easiest to form, knead and roll.  It never got as sticky as the bread flours, but was not as dense as the GM All Purpose or the whole wheat flour.  It was light and flaky when baked, and almost came to bed with me for a 2 a.m. snack.


Gold Medal All Purpose Flour

Eh.  Not exciting, but not bad.  Pre-lessons I would have thought this was how it should turn out, and I would've been happy with the outcome yet not thrilled enough to repeat it.  It wasn't as light as the others, the dough took a bit more work to roll out, and took a little extra kneading to incorporate all the flour.  The cheese was still great though... but really, when is cheese not?  

Bobs Red Mill Whole Wheat Pastry Flour

This was AWFUL.  I mean seriously, I nearly chucked the rest of the container of flour out in a fit of rage.  It was exhausting to knead, so stiff and dry, so unyielding - I nearly gave up.  My rolling pin became a bat in an attempt to flatten this beast, and at first taste the whole thing went in the bin - GROSS, dry, brittle, nothing redeeming.  A miserable end to the experiment, only made better by going back to eat more of the first three!

Sidenote:  The more cheese the better.  The more kosher salt sprinkled on top the better (pink himalayan and regular table salt did not do it justice at all).  Subbing chunks of homemade nutella instead of cheese - sinfully divine.

So now to see how I did, whether there is a lesson four, and whether it is something my arms will be able to tackle any time soon - wish me luck!

Danni3ll3's picture
Danni3ll3

I saw MutantSpace's loaf from a question he/she asked and loved the look of the crumb. I do plan to make it as posted but I needed a few loaves this weekend and thought I would just adapt it to sourdough. I think I may have messed up in the salt though and not put enough in. I will know when we taste it.

This recipe made 4 quite small loaves although you could divide it 3 for larger loaves. I wasn't sure that the larger loaves would fit in my Dutch ovens and I wasn't making any for sale so the smaller loaves were just fine. 

1. Toast 75 g each of Sesame seeds and sunflower seeds. 

2. Soak toasted seeds with 225 g rolled oats, 90 g honey, 75 g butter in 360 g hot water. Let sit still almost cool. 

3. Autolyse (not a true autolyse but oh well...) all above with 550 g water, 75 g freshly ground flax, 550 g unbleached flour, 200 g freshly milled red fife, and 202 g multigrain flour. Let sit a couple of hours. 

4. Mix in 22 g salt, 266 g levain and 50 g water. I used pinching and folding to integrate everything. 

5. I do 4 series of folds 30 to 45 minutes apart and then I let rise until doubled. 

6. I divided the dough into four portions and did a quick preshape. I let it rest 10-15 minutes and then did a final shape. 

7. The dough was but into bannetons and covered with a plastic bowl cover. This is new to me. I usually use a large ziplock bag but I found these covers at the dollar store. They look like shower caps. They worked beautifully and are a lot less hassle than the huge bags that I have to dry out each week. 

8. The loaves proofed overnight in the fridge. I keep my fridge at 37F so it is quite cold.

5. 14 hours or so later, they were baked straight out of the fridge in preheated Dutch ovens (475F). After I load the dough, the temp is dropped to 450F for 25 minutes although the second batch was done at 475F because I forgot to drop the temperature. Then the lids come off and the loaves were baked for another 20 minutes at 425F. 

I want to thank MutantSpace for the inspiration! Crumb shot to come later if I remember!

dabrownman's picture
dabrownman

After last week’s 99% white bread, Lucy nearly went into shock with the Dark Side Heebie Jeebies.  Yes, there is such a thing as fatal HJ’s but Lucy has an app for that.  So, this week she went dark starting with prunes and Deshuette’s Black Porter, 61.3% wholegrain rye and 38.7% whole grain red and white wheat. 

These odd percentiles would upset any full-blooded German to no end.  She didn’t plan on it but she decided to toss in 20 g of red rye malt and since that is whole grain sprouted rye, it threw off the wholistic bread making percentages she usually lives and dies by.  If this wasn’t dark enough, she then tossed in 1% each cocoa and espresso.

She normally would not use the last two dark side elements but I told her she couldn’t bake the bread low and slow, pumpernickel style, in the mini oven outside on the patio.  I wasn’t going to be out there in the AZ heat for hours and hours checking on her latest DaPumperized loaf.  She was worried it wouldn’t be dark enough so in they went.

She worries about the oddest things and could care less about important matters like getting groomed and summer clipped at the Paw Salon and Spa this week and what kind of canned Alpo is going to get mixed in with her Purina Pro 100 dry food.  No, she isn’t getting paid by Purina and Alpo for these plugs but I think they should at least pay me.

Don't fprget to dock the top of the loaf with a toothpick before closing the lid and putting it in the oven.

Being a rye bread where abundant acid is the most important thing in controlling amylase action that destroys the crumb structure she upped the pre-fermented flour of levain to 17.6%.  the pre-fermented flour was entirely bran that was sifted from the whole grain and wheat after milling it to a medium constancy rather than our usual fine grind.

Potatoes butter rosemary and basil with 1/8th cup of water steamed woith lid on and then removed until browned becomes the best fried, herb potatoes ever!

The levain was our usual 100% hydration but was different in that it 20 g of our NMNF WG rye starter and was a single stage 6 hour affair that was not retarded.  We autolyzed the dough flour with a bottle of the Deshuettes Black Porter and some water and 5% barley malt syrup, for 1 hour to get the overall hydration up to 92.3% with the PH sea salt sprinkled on top.

We still eat grilled salmon just about every week

Once the levain hit the mix we did 4 sets of slap and folds of 60 20, 10 and 4 slaps and folds with the prunes and toasted, crushed, aromatic seeds going in at the 3rd set after trying to fold them in first.  All the slapping the dough into shape was done on 30 minute intervals.

This was chicken grilled veg cheese crisp wit pork chili verde - extra yum with guacamole, crema and pico!

We then shaped the dough into a loaf shape that would fit the pan release sprayed Exotic Oriental Pullman Pan.  We slid the lid in and put it in the fridge for a 12 hour retard after a short 40 minute proof on the counter.  Since the cold brings amylase activity down to a crawl you can retard your higher percent rye breads like any other one without worrying about the word ending – but Lucy has an app for that too.

Lucy says to have a great salad every night and this one was exceptional with perfect peaches and blueberries

After taking it out in the morning, it looked like it had puffed itself up weakly in the middle about .34“ without much movement anywhere else - pretty sad at the time.  So, we let it sit on the counter to warm up and finish proofing to fill that lovely pan up to the brim.  We expected this to taok many, many hours - over 8 in fact in the vein of this bread Purim and Sprouted Westfalian Rye

We were surprised when it took only 3 hours.  The levain had to be much nor active plus the kitchen was 25 degrees warmer too!  We decided to bake the bread the same way as we did last March but using the mini oven instead and adding 20 minutes to the steaming portion since the MO heats up so much faster than Big Old Betsy.  We started with the mini oven off, put the bread in, cranked it up to 450 F and steamed it for 30 minutes at 425 F after it hit temperature.  We then removed the lid and continued to bake for 1 hour at 375 F.

We were going to let the bread continue baking out of the pan at this point but I was already 206 F and a bit more than the 202 F we were shooting for - so onto the cooling rack it went.   We will now wait to see if the crumb came out as nice as it did in last March sans nuts and sprouts.  The crumb was not as moist as usual due to the over baking by 4 F we were looking for.

This shot not taken in direct sunlight and represents the real crumb color better .

The bread sliced very thinly and easily making  for perfect less than 1/4" slices.  The bread spices are more subtle than usual too..... 6% would have been better.  We still like this bread very much even if not as open as others but it is 100% whole grain bread in the classic 60 / 40 rye wheat split found all over The Netherlands - but the prunes are pure Andy of TFL fame and delicious in this bread.   I also like it better with Mini Oven's Toasted Walnuts and Lucy's sprouts as additional add ins.  It is still about the best thing since sliced bread none the less.

Breakfast was two slices toasted with a schmear and a tiny slive to taste all on its own untoasted.

Formula

17.6% preferment rye and wheat bran levain using 20 g of NMNF rye starter at 100% hydration.  This was a singe stage, non-retarded levain, that took 6 hours to double.

Dough

29.6% whole grain red and white wheat 50/50

49.5% whole grain rye

3.3% red rye malt

5% barley malt syrup

4% toasted and cracked seeds - half caraway and the other half anise, fennel and coriander in equal amounts

15% prunes – each one sliced into thirds

1.1% each cocoa and instant coffee

Enough water and 1 bottle of Deschuette’s Black Porter to make the hydration 90% without taking into account the water in the barley malt syrup.  Overall hydration would be 92.5% with the BMS

2% pink Himalayan sea salt

Here is the Girl Baby fresh from the salon and spa

Lazy Loafer's picture
Lazy Loafer

Well, we're on holidays again. I usually try to bake at least once during any week that we're away, and have to make do with whatever equipment is available. We're at our usual resort (nice units, good kitchens but a little dated now) and I was expecting a certain number of baking items to be available. Alas, it was not to be!

I brought a small amount of bread flour with me, a strip of instant yeast packets, a dish of salt and another bag of 12-grain (I think; it was from the bulk store) cereal. The latter is a hot cereal blend with mostly cracked grains and seeds, and a few flakes of something. Mystery ingredient!

I did have a couple of bowls available, so I mixed up some flour, water and a tiny bit of yeast into a poolish (the hydration was probably about 100%, given the consistency), and added some hot water to the cereal mix in another bowl. After sitting most of the day the poolish wasn't terribly active but did show some signs of life, and the water in the cereal had all been absorbed. So on to mix the dough. Here's where I was a bit silly - I dumped some water into the poolish and stirred it up, then added a bit more yeast and the soaked cereal. Then I added the flour. I ended up adding all the flour I had brought with me, and the hydration was still very, very soupy. Whoops, no more flour! Silly me, too much water initially and too late to take it out. :) Oh well, let it sit for half an hour or so, add the salt and try to develop some gluten. This was very difficult, and I ended up using a rubber scraper to turn and mix the dough (more like batter) in the bowl. I did this several times over the next few hours then covered the bowl and put it in the fridge for the night, hoping time would be my friend.

In the morning the dough had visibly risen but was still wet, sticky and unable to hold any kind of shape. Added to this was the fact that I had no more flour to ease the shaping, so I poured the 'dough' out onto a wet counter and folded it a couple of times as best I could. I think this was even wetter than my ciabatta dough! And then came the really tough part - turns out there are no baking pans of any kind in this kitchen! All I had was a small casserole dish. I knew this wet dough would stick like glue to the dish, so I greased it as well as I could with both butter and oil, and dumped (poured, more like it) the dough blob into the dish. I covered it and left it to rise for an hour or so, preheating the oven to 450F. I put the dish in to the hot oven, covered, and set the timer for 15 minutes.

Well, it rose beautifully! And, of course, stuck to the glass lid of the casserole dish. Taking it off was a bit tricky and I tore the top crust a bit, but it wasn't too bad. I turned the oven down to 425F and let it bake for a further 20 minutes. It looked quite nice at the end of this time so I took it out (no thermometer). Of course, it was very stuck, but running a knife blade around the side several times (well, sawing was more like it) unstuck the side and, miraculously, the bottom released fairly well. Then I had to search for something to use as a cooling rack - how about an upturned colander?

I was also surprised to see that it wasn't burnt (it smelled burnt at the end of the baking time). The top crust indicated a lot of air bubbles so I was a bit impatient to cut into it, but we went out for lunch so that helped me wait. :) And I was pleasantly surprised - the crumb is wonderful! Open but not too holey, and very soft and moist. Nice flavour too.

Just goes to support the oft-given advice - always bake it to see how it turns out, no matter how much of a disaster you think the dough is!

Anne-Marie B's picture
Anne-Marie B

For the love of a simple sourdough. We have been gradually packing up our home for an interstate move next month and the baking has been neglected. Using up the leftover flour and sourdough starter this week. Looking forward to a new life and lots more baking.

isand66's picture
isand66

This was a pretty simple bread for me, with 80% freshly ground whole flour between the spelt and the whole wheat.

The ricotta cheese added a nice softness to the crumb.

The bread turned out great with a nice whole grain flavor and made perfect grilled bread.

Formula

Download the BreadStorm File http://bunfiles.breadstorm.com/bunfiles/LQY4X9/MQ7DLT/

Grilled with some EVO and fresh mozzarella

Smoked Ribs with homemade barbecue sauce

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), ricotta cheese and olive oil and mix on low for 5 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

At least someone is getting some use out of the screen-house this summer :)

IceDemeter's picture
IceDemeter

It's been a crazy month of chores at the farms, a couple of multi-day cross-country trips for family events, an unexpected minor surgery, and all of the usual stuff that we all deal with.  As we all know, there truly are not enough hours in the day, and sometimes something just has to be neglected...

Well - since home-baked sourdough breads have become a critical part of our nourishment for both body and mind, what had to go was internet time, along with posting and blogging, and even really keeping track of the bakes (other than the usual tracking of formulae and notes).  I managed to get at least one "daily bread" loaf made each week, with even some multiple bakes in there to bring to family events, and some successful and some not-pretty-but-still-tasty attempts at enriched / sweet style breads.

My NMNF rye starter has been charging happily along after the issues that apparently were caused by excessive minerals/chlorine in the water, I've got a durum version chugging along, too, and I've been starting / retarding / continuing / retarding the levains and the doughs quite randomly to fit in to what time I had at home.  It's been a bit of a revelation for me just how forgiving and accommodating our naturally leavened formulae can be, and how "successful" any number of mixed up techniques and timing will be (with "successful" being defined as "delicious and nutritious bread that I will go out of my way to eat" --- and doesn't necessarily include a pretty appearance or a photogenic wildly open crumb).

My "daily bread" right now is either a straight-forward 1-2-3 loaf at 50% or 60% whole grain (rye / spelt / random other grain), a Mini Oven's formula 100% rye, or a 100% whole grain porridge pan bread that I came up with that is a mix of different wheat types (hard red / soft white / red fife / durum / spelt / kamut) with a porridge of  wheat germ, oat bran, millet, rolled oats, rye flakes, and barley flakes that are toasted and then cooked in milk.  The levains end up built in one or two or three feeds (depending on what it looks like I can fit in) and are retarded in the fridge right after they double on the final feed (or sometimes in between feeds) and sit there until I'm ready.  I've had weeks where I've done everything from autolyse to baked in a day, and other times when it's taken 3 days to get from first mix to baked.  While there is a lot of science behind how things work, it's fascinating to me that so many variables can be successfully changed just by "watching the dough" and remembering that the fridge is your friend!

A few pics that did get snapped along the way, of starting the porridge and mixing the flours for the 100% whole wheat (love how all of the different strains have such different colours and textures!) and the 1-2-3 with kamut that got baked that same day:

A pumpernickel that rose way more than I expected in the oven (causing it to be dented from the foil I had sealing it in) and that was so soft when it came out that the cooling rack dented it (but it still tasted wonderful):

A busy bake day that all went out to my in-laws' place (enriched sourdough sweet dough made in to dinner rolls, cinnamon rolls, apricot / apple / almond rolls, and Earl-Grey-tea-steeped figs / apricots / prune rolls, along with a 60% whole grain 1-2-3 loaf that was insanely active and which I ended up stretching out and re-shaping twice before it hit the oven:

There was also a 100% rye and another of the 100% WW pan loaves that went with these, and I got a fine compliment from an ex-pat German lady who was there visiting --- who told me that the one thing she most missed from home was the good rye breads and that this one was the first one in over a decade that "tasted like home".

It's looking like things will hopefully be settling down for a bit, so I can catch up with all of the great stuff that you all have been doing.  I've got the levains already built and in the fridge for a few loaves this week, and am ridiculously full of confidence that the dough will forgive me spending a bit of time relaxing  on line...

Keep baking happy!

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