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A friend brought me a butternut squash that weighed in at about 3Kilos.  It is a big squash!  So naturally I decided to try putting squash in bread.  

Here is what I did,

AP flour 225g
Red Fife 70g
Squash puree (baked  the squash and then pureed it) 100g.
Starter (100%) 115g
Water 150g
Salt 5g
Maple syrup 18g
Pumpkin seeds - toasted 75g.

1.  Mix all but seeds by hand Let sit for 30 mins. add in seeds and do Stretch and folds to incorporate.

The picture perfect loaf. After a couple of disappointments ie, full on overproof last week and slightly entering the overproof zone yesterday, I figure it's time to cpncentrate again. This time shavint 5 minutes off the final and remembering my own tips on scoring. Its so easy to forget. Pretty nice loaves today !

Patty’s Wild Bread - Classic Sourdough
This is my “tried and true” recipe - makes 2 loaves

Ingredients

490 g  – Water
244 g  – Starter at 100% - AP starter
17 g  – Sea Salt   
17 g – honey (optional)
60 g – Whole Wheat flour
411 g – All Purpose flour
310 g – Bread flour    (700 g Bread flour and 71 g of Whole Wheat or Rye if desired)

Mix

Since I moved to my new home 31/2 months ago, I have eaten little bread. Now that the cold weather is setting in, I have had cravings for grilled cheese sandwiches. I actually bought a store loaf of sliced white bread and it made a pretty good grilled cheese. I figured I could do better.

....but at least the photo seems the right way up!

The clocks have gone back, the weather is definitely cooler, and I’m not sure if I should adjust my schedule. I usually start between 1 and 2pm with a short autolyse, develop dough with slap and fold and then do 2 or 3 lots of stretch and folds depending on how the dough feels. I’ve been shaping about 6pm before putting bannetons in the fridge at some point before bed and baking straight from there in the morning

I finally had a chance to sprout some grains and mill them with my new Mockmill II.  I bought some Einkorn a while ago and was saving it to sprout.  I love the nutty flavor that the einkorn flour imparts and the sprouted and sifted flour is amazing.

I decided I needed to stock up on some rolls and wanted to add some creamy grits to the mix along with some fresh high extraction rye and whole wheat.  Just to take it over the top some Greek yogurt was added to give it an even softer crumb.

This recipe was from The Rye Baker by Stanley Ginsberg.

I made this Monday, but haven't taken the time to post. Ultimately, it was pretty unexciting. But these are the dues I've got to pay if I'm going to get a great loaf out of this massive tub of Rye flour before it goes bad...

The rise sucked and the crumb is super dense. But it does smell nice and rye-y. Actually, now that I'm trying it again (I've been eating walnut wheat all week), I sort of like its chewiness. I think it'll be good with a smear of cream cheese and some pickled herring.