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

7/4/23 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

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.

6/23/23 bake

sourdough

bread flour    93%    822g
red spring wheat flour    7%    64g
water    73%    650g
levain    16%    150g
salt    2%    17g
5g bassinage - added only 12g for 74% hydration

2 loaves. gave one to Izzy
batard baked on stone, boule in bread pan

6/14/23 bake

 crusty yeast

all-purpose four    77.8%    700g
hard red spring wheat flour    22.2%    200g
water    75%    680g
salt    2%    18g
yeast    1.5%    4g
Apple cider vinegar 1 1/2 tbsp
baked on the stone

6/11/23 bake

sourdough

bread flour    75%    375g
hard red spring wheat flour    25%    125g
levain    25%    125g
water    75%    375g
salt    2%    10g

gave loaf to the johnson's

6/10/23 bake

sourdough

bread flour    84.4%    422g
hard red spring wheat flour    15.6%    78g
levain    21%    105g
water    70%    350g
salt    2%    10g

as close to perfect as I've managed so far