Blog posts

Sunday

6:32am Mix by hand:

250g white flour
251g whole wheat flour
372g room temp. water

7:13 Add in 124g active levain (80% hydration, 20% rye).

Stretch and fold 4 times over two hours, adding 117g (~1 C.) pumpkin seeds during 3rd S&F.

9:30am into the fridge.

Monday

4:00pm out of the fridge

5:40(ish) shape and proof on greased parchement in bowl

6:28 score loaf, then into a 500F dutch oven for 25 minutes with the lid, then 10 without.

The best the cheapest all around go to ring mold

0.90 Each  I use the 3.5,4.0,4.5,5.0
I use them for the following
Breakfast 3.5 or 4 size sandwich size  4.0 or 4.5 and small pizza size 5.0

https://americantraditioncookiecutters.com/biscuit-cookie-cutters

 

I have had a number of breads that include onions bookmarked, but never got around to trying them. So this is my attempt at this.

1. Caramelize 3 diced onions in 1 tbsp each of butter and olive oil. Since I quadruple my recipes, this took me 3 hours! Normally, it takes 45 minutes to an hour. Set aside to cool. I prepared mine a few days ahead and put them in the fridge. I let them come back to room temperature before using them.

My starters are always very strong.  I was a little worried though as I took a fairly long tip to India, how my main source would do. Apparently, it really wanted to get out and be made it to bread. I found it totally healthy, but half had escaped into the refrigerator!. Made a bunch of nice loaves after a feeding.

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