7/14/23 bake

 cinnamon raisin bread

7/13/23 bake

 carrot bread

7/11/23 bake

 whole wheat yeast bread

basic yeast recipe 50/50 all purpose and GM whole wheat flour

7/8/23 bake

 sourdough rye

bread flour    65%    260g
medium rye flour    25%    100g
red spring wheat flour    10%   40g
water    70    280g
levain    18.75    75g
salt    3%    12g
raw honey    3.75%    15g

7/4/23 bake

100% whole wheat sourdough

hard red spring wheat flour    100%    450g

water    86.7%    390g
levain    19.5%    88g
salt    2%    9g

7/2/23 bake

cheesy tomato basil foccacia 

bread flour    120g

water    85g
salt    1/2 tsp.
active yeast    3/8 tsp.
mozzarella, parmesan, fresh basil, cherry/grape tomatoes, salt

6/27/23 bake

 100% whole wheat sourdough

hard red spring wheat flour    100%    450g
water    86.7%    390g
levain    17.8%    80g
salt    2%    9g

6/25/23 bake

 yeast bread w/red spring wheat and rye

first bake. on stone.

bread flour    50%    450g
red spring wheat flour    25%    225g
rye flour    25%    225g
water    80%    720g
salt    2%    18g
yeast   1.55%    14g
raw honey    2 tbsp

bread notes

• Minimum internal temperatures Yeast 190°
  Sourdough 205°
• The rule of 240 for yeast breads
  240 - kitchen temperature - flour temp. = water temp.
• The rule of 320 sourdough
  320 - levain temperature - kitchen temp. - flour temp. = water temp.
  
• To substitute active dry for instant (or rapid rise) yeast: Use 25 percent more active dry. For example, if the recipe calls for 1 teaspoon of instant yeast, use 1¼ teaspoons of active dry. And don't forget to "proof" the yeast, i.e. dissolving it in a portion of the water from the recipe, heated to 105 degrees
  

bread storage/handling

• To warm the whole loaf put in 300° oven for 10-15 minutes.
• Do not keep bread in a sealed plastic bag. It will get "soggy". A paper bag works or wrap it in a clean kitchen towel.
• It is best to eat it the day it is baked. I keep mine cut side(s) down on the cutting board with a towel thrown over it. What ever is not eaten the first two days I slice and put in a ziplock bag and keep in the freezer (do not store in the refrigerator), then just pop in the toaster. Toast quickly and it can be used for sandwiches, but nothing is better than toasted sourdough with peanut butter and/or jam and of course, avocado sourdough toast is to die for.