This is probably the easiest post I've ever written...
One for you, one for him, NONE for me 
Bye Bye babies...
Hope the uncles will treat you well...
A warm greeting to all the people those passionate about the art of the bakery and pastry.
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It's an innovative attachment that will radically change for the better the way to knead bread at home.
I am still jet lagged after 2 longhaul flights but we were running out of bread. so over the weekend I dug my starter out of the refridgerator, refreshed it and then built enough 100% hydration levain for 2 loaves. I used some bran left over from earlier bakes as well. My brain isn’t yet upto much so I stuck with the 1:2:3 formula making 1 all white loaf and 1 loaf with 25% rye.
A simple formula that’s perfect for busy days.
20% Germinated Red Rice Oat Porridge Sourdough
Dough flour (all freshly milled):
150g 50% Whole spelt flour
90g 30% Whole white wheat flour
8:30pm toast 68 g oats, soak in 133 g cider and 3 g salt, refrigerate
9:00pm mix levain: 28 g starter, 33 g bread flour, 33 g water
9:00pm mix autolyze: 85 g oat flour, 340 g bread flour, 282 g cider
7:30am remove oats from fridge
8:15am knead together autolyze, levain, oats, and 9 g salt
8:50am S&F
9:30am S&F
10:15am S&F
11:15am S&F
12:25pm S&F
1:25pm S&F
3:50pm shape, coat outside with quick oats
7:20pm bake covered
7:40pm uncover
8:20pm done
I could save the crumb somehow but this was a tricky bake...literally the dough stuck on the couche and I had to peel it off..you can see how the optimist inside me even tried to score.....ha. ha. ha......one baguette I ate out of frustration straight away to destroy evidence while it was warm and Pat was my partner in crime! Barney needs to loose weight and was not allowed a crumb and Jacob was at school!
Two remained...
Or at least upping the hydration. My first two runs had the hydration at the prescribed 73% and then 70%. That first at 73 presented issues with a too sticky dough being difficult to shape and then to extricate from a heavily floured couche. The subsequent run at 70 yielded much better results as I documented earlier.
I have started feeding my levain with semolina. I had forgotten how much it loves it... grows so fast triples in a couple hours. This is another 1-2-3 tripled with additional water . I don’t measure but probably 100 g . The barley ,I think, is responsible for the incredible taste of the last bake and the color of the finished bread. Will report when it is cut.
300g 100% hydration semolina fed levain
