Blogs

Day 1

Hard to believe it's been almost a year since I've made a blog post!  The timing for the latest Community Bake was perfect as I've been wanting to try variants of two breads I've made recently.  The two breads are quite different, but both follow the same method...  A 2-build poolish using yeast water (14% PFF) combined with a loose biga (60% hydration) using ADY (10% PFF).

The yeast water was refreshed last weekend and refrigerated.  It was pulled from the fridge this morning to warm up and get good and active.  My yeast water has changed a bit over the last year.  I've stopped using honey and sea salt and have gone to a combination of blueberries and peeled Pink Lady apples.

The poolish for both breads was started late tonight and should be ready for mixing around 7:00-8:00 PM tomorrow night.

Method for both breads
1) Start first poolish build 18-20 hours before mixing.  Ferment 1st build at 75-77 deg F for 12 hours.
2) After 12 hours, combine 1st build with 2nd build ingredients and ferment at 75-77 deg F for 6-8 hours (or up to 12 hours if needed to develop good fermentation activity)
3) Combine scald ingredients with boiling water at the time of the 2nd build.  Cover and let cool on counter.
4) Mix biga ingredients at time of the 2nd build and ferment at 75-77 deg F for 6-8 hours.
5) Leaving out the salt, combine final dough ingredients with poolish, biga and scald.  Mix until flours are just wetted.  Fermentolyse for 15-20 minutes.
6) Add salt and develop dough to medium gluten using your preferred technique.
7) Stretch and folds on 30-45 minute intervals until dough starts to show signs of fermentation.  Cover and refrigerate overnight to finish bulk.
8) Remove from refrigerator and let dough warm up at room temperature for 15-20 minutes.  Degas dough and pre-shape followed by 30-45 minute bench rest.
9)  Shape for pan or banneton depending on preference/dough strength.
10)  Bake after final proof.

It's late...  Ingredients lists and photo updates tomorrow... 

Day 2

Busy day but making progress...  

The 1st yeast waster build doesn't look all that impressive.  Because of the high hydration (200%), there really isn't a dough.  It's more like a soup and any fermentation gases are usually not trapped.  You won't see much.  Just a few bubbles in the dough and maybe a couple on the surface.  But...  the aroma coming from the container when opened lets you know good things are happening!

Rye poolish after 1st build

Kamut poolish - 1st build.  The Kamut is harder and a little coarser than the rye.  Notice how the fermentation bubbles have classified the bran to the top leaving the flour to settle to the bottom.

Bread flour biga gently mixed until just wetted.  Ready for fermentation.

Roasted cereal grains (barley, buckwheat, and Bloody Butcher cornmeal) ready for milling

Roasted cereal grains/sunflower seeds and Ginger/Coconut flour/White rice flour/Roasted sesame seed scalds ready for boiling water

More to come later tonight after mixing along with full ingredient list....

Day 3
And they're baked!  Take a step back and include the ingredient list...

Roasted Cereal Grains (Total Ingredient List)
148.5g  Bread Flour
148.5g  Turkey Red (Fresh milled)
63g       Whole Rye (Fresh milled)
18g       Whole Spelt
18g       Whole Einkorn
18g       Bloody Butcher cornmeal (Roasted)
18g       Buckwheat (Roasted)
18g       Hulled Barley (Roasted)
225g     Water
90g       Blueberry-Apple Yeast Water
9g         Sea Salt
13.5g    Molasses
13.5g    Honey
4.5g      Coriander
22.5g    Sunflower Seeds (Roasted)
0.5g      Active Dry Yeast (ADY)

1st Poolish Build
18g      Whole Rye
36g      Yeast Water

2nd Poolish Build
45g      Whole Rye
27g      Yeast Water

Biga
45g     Bread Flour
27g     Water
0.2g    ADY

Scald
18g     Bloody Butcher
18g     Buckwheat
18g     Barley
22.5g  Sunflower seeds
133g   Water (boiling)

Honey Ginger Sesame (Total Ingredient List)
148.5g  Bread Flour
148.5g  Turkey Red
63g       Whole Kamut (Fresh milled)
22.5g    Whole Spelt (Fresh milled)
45g       Coconut Flour
22.5g    White Rice Flour
225g     Water
90g       Blueberry-Apple Yeast Water
9g         Sea Salt
22.5g    Honey
22.5g    Fresh Ginger Root (minced)
11.3g    Sesame Seeds (Roasted)
0.5g      Active Dry Yeast (ADY)

1st Poolish Build
18g      Whole Kamut
36g      Yeast Water

2nd Poolish Build
45g      Whole Kamut
27g      Yeast Water

Biga
45g     Bread Flour
27g     Water
0.2g    ADY

Scald
45g     Coconut Flour
22.5g  White Rice Flour
22.5g  Ginger Root
11.3g  Sesame Seeds
135g   Water (boiling)

Poolishes after 2nd Build...  I had some scheduling conflicts and these went longer than they should.  They were ready at about 9 hours, but I didn't mix until 12 hours.  The Kamut formed a weaker dough or finished sooner.  At the 9 hour mark it looked like the rye, but it collapsed significantly.

Bulk was 3 hours followed by a 20 minute bench rest after final shape and then 7 hours final proof in the refrigerator.

Baked with steam for 4 minutes (450 deg F), 4 minutes (425 deg F), 14 minutes (400 deg F).  Vented oven and then baked 20 minutes (425 deg F), 20 minutes (375 deg F).  I didn't get the bloom I was hoping for, especially with the Honey Ginger.  It's my first time using coconut flour and I was surprised at how thirsty it was during the scald.  In the end, this loaf smells wonderful and I think it will have a soft crumb, but it is more along the lines of a Gluten Free or high rye loaf in density.  Overall though, I think they will both taste great, which is priority #1!

Honey Ginger Sesame on the left

This was made out of whole unroasted buckwheat groats, soaked and inoculated with a pinch of rye starter. Fermentation was fast and extremely vigorous. Buckwheat groats are quick to fermented on their own,  but they develop really bad stink in the process. With the help of the mature rye starter they smelled really rather nice. 

Fermented groats were blended into dough. I added some coriander and caraway, and, obviously,  salt.

The mixture was poured into prepared pan. Final proof was a little too short and resulted in cracks on the surface,  but it was late and I wanted to bake and go to sleep. 

The texture of this bread is really nice, with a feel of "melt in your mouth". Taste is  very good, mild and pleasantly acidic, with notes of of spices that were used in the process. The taste of buckwheat is present, but not not overpowering. 

20231102_090724~2.jpg

This bread uses rye and wheat flours in the same proportions as dmsyder's San Joaquin breads, but the process and levain are different, and the rye is toasted. I included a little sugar because that seems to go well with the rye.

The loaves proved to a surprisingly large size, baked up beautifully, have a wonderful crust, an open crumb, and a mild lovely flavor with cereal notes.  I don't taste any sourness.

The dough has 65% hydration (not counting the starter ingredients) and 30% starter, with no levain build stage.  The shaped loaves were proofed freestanding and retarded overnight in the refrigerator. Pictures first, then details.  The sheen on the crust is not an illusion. Actually, in person the sheen is even more pronounced. It's something I expect to get on most of my free-standing bakes.

The truncated bit on the left side of the crumb photo is where the two loaves merged, like Siamese twins joined at the hip.

Formula
=======
Total flour 600g (not including starter)
---------------------
      5% toasted rye
    10% whole wheat (93% extraction stone ground)
    85% all purpose Pillsbury Unbleached All Purpose)

30% starter (100% hydration, fresh white AP flour))

65% water
2.0% sugar
2.5% salt

This produced two loaves of about 475g each, or a little more than one pound.

Process
========
- toast rye
- mix starter, all flours, salt, sugar, water
- rest 30 - 45 minutes
- knead/stretch
- 2 S&F in hands over next 1.5 hours
- finish bulk ferment (5 hours total)
- scale, form two loaves, preform, rest 10 minutes
- proof loaves 1.5 hr covered with plastic wrap
- refrigerate loaves overnight
- warm up loaves 45 minutes, uncovered last 10
- preheat oven to 450° F
- bake with steam at 425° F for 38 minutes
- cool down in vented oven for 4 minutes (turned off).

The dough rose quickly in both bulk ferment and final proof, where it took me by surprise. I have a tendency to underproof my loaves - though they seem developed by the poke test - and though I was worried these had overproofed since they had swelled so much, as you see they came out quite beautiful.

The loaves proofed side-by-side on a parchment-covered plastic cutting board.  They got so big that in the end they touched and merged together at the middle, like a tray of buns. They started to overflow the cutting board by bake time.

As usual I baked with a baking steel and steam.  My oven vents steam out of a range-top vent within a few minutes, and this time I blocked the vent for a few minutes to keep more steam in the oven longer.  The dramatic sheen and the rich color you can see in the pictures are enhanced by the steam.  I used to get them with a previous oven, but my present one vents more aggressively.

The crust is very crackly and flakes into shards when you bite it, and you can bite through it without a fight.  The crumb is very open for a 65% hydration bread. It's a little soft, which might be because I didn't wait for a complete cooldown, or could be a hint to use bread flour next time.

All in all, a big success.

TomP 

My wife and I took our newborn daughter home from the hospital on Saturday and we didn't have any fresh bread to eat, so I refreshed my starter and got baking Sunday. I'd seen the discussion for the community bake and wanted to participate, but my options for non-wheat were corn meal or grinding oats or rice. I chose to go with the corn meal and cooked it like a porridge. I also used soaked oats as the 10% seed portion, though in hindsight I probably should've mixed them into the "polenta" after it was done cooking to avoid adding more water, as the dough was extremely wet.

ResizedImage_2023-11-06_10-44-55_1.jpg

Does 85% extraction flour count as 50% white and 50% whole wheat? It does for me.

ResizedImage_2023-11-06_10-42-25_1.jpg

The crumb is slightly gummy, but toast it and it's great. Honestly for 99% total hydration and 40% non-wheat grains it turned out really well.

Long time lurker, first time posting (and will be my only post)

Never thought I will get back baking sourdough again. Or bake anything. I love baking, but no longer have as much time as I used too. Since I decided to get serious about getting in shape, I am very careful about things I eat. I constantly trying to figure out ways to sneak in more protein into my food. And I want real food.

I eat enough legumes, but not enough grain protein to balance those out. I was hooked with black rice, but grew tired of it. So I thought, maybe this is an opportunity to get baking again. As for cakes and pastries? I bake them to my heart's content, and donating them to charities. A win-win solution!

So I lurked around TFL once again to re-learn everything I've forgotten. My goal always have been creating mild loaves with 40% whole grains at most, without compromising texture too much. Since I only care about nutritional aspects of sourdough, I don't put too much effort on cosmetics. And to achieve my goal, several things I always do:

1. Putting my weakest flour in the beginning of fermentation, and strongest flour added during final mixing. Which means, I use whole grain starter
2. I use 50% hydration starter and 50% hydration levain. Levain made in 3 stages, with refrigeration between stages.
3. Bulk and final proofing done on same day. By bulk, I mean only time needed for S&F. I want mild flavor, time is my enemy..

Pardon my broken English :D Oh I never measure temperature, but where I live, it can get somewhere between 26 to 38 degree celcius

Overall: 80% hydration, 40% whole wheat, 20% sunflower seeds, 30% prefermented flour. Cold pan method

Day 1

Mix 3 grams 50% hydration whole wheat starter, 6 grams atta whole wheat, 3 grams water. Ferment for 2 hours, then refrigerate

Day 2

Mix previous levain with 28g atta whole wheat and 14g water. Ferment until mature.

Mix previous levain with 108g atta whole wheat and 54g water. Ferment for 2 hours, then refrigerate.

Day 3

Dechill levain for an hour.

Puree levain with 312g water for 15 seconds, then mix in 288g 13% protein white flour, 96g toasted sunflower seeds, and 48g atta flour. Rest 20 min.

Add 12g salt, mix well. With spatula, stretch the dough north-south, then west-east. Then lift the dough up in the air with hands, S&F north-south then west-east. Rest 20 minutes.

Repeat S&F and 20 min rest until the dough resisting stretch. Usually takes me 1,5 hours or two.

Shape, proof in enameled pan. Blow dry the risen loaf (I usually use standing fan for 15 minutes). Score.

Bake with baking steel, 250°C 45 minutes.

Taste assessment

This bread tastes and smells chocolatey, and sweet too. The acidity is so subtle, but complements the chocolatey flavor in a beautiful way.

Note:.

I do cold pan method because it allows me to properly proof my loaf for fluffier, more palatable texture. I'm not fond of rubbery texture that comes with underproofed, banneton method

I feel soaking the seeds makes the bread taste bland. So I don't do that.

Because of atta, be careful with shaping. You'll want to shape it tight, which is easy, but when it's time to seal the seams, don't over spin it. It will turn from tight elastic dough to puddle in a blink of an eye. I learned it the hard way lol

I do high hydration not for cosmetic purpose. I feel higher hydration gives better stretch and fold feedback. It gives clearer signal on when to stop doing S&F.

Thanks TFL :D

And no, I'm not vegan lol 

.

On hold. To be competed 

Goals

1. Practice mixing a Baguette dough that is manageable, and mechanically mixed to the optimal dough development to achieve an open airy crumb.

A. Use a tried true formula that has proven to yield good results.

B. Practice using our senses to gage dough development. Touch, look., and smell. Taking care not to overly work the dough. Leaving time, and temperature to fully develop the gluten network. 

2. Gain proficiency in handling, divide, preshaping and shaping.

3. Scoring practice 

4. Practice using steam and optimal oven temperature for a professional looking, and tasting baguette.

5. Pray that this self guided lab works out as hoped. Smile...

This doesn’t quite follow the guidelines of the Infinity Bread for the Community Bake, but it is my contribution.  My non wheat flour isn’t up to the 33% range that is in the write up.  I chose buckwheat flour which I toasted well to bring out the nutty flavour to the maximum.  I used the toasted buckwheat flour as all the flour in a tangzhong.  The texture of the tangzhong is different from what I’m used it, it was clumpy in lumps rather than one big mass.  I chose toasted black sesame and pumpkin seeds as the inclusions and used golden sesame seeds to top the loaf.  Instead of butter I used avocado oil and instead of cow’s milk I chose a sweetened soy milk.  

IMG_7859.jpeg

IMG_4203.jpeg

For one 9x4x4” Pullman pan loaf.

Instructions

Levain

Mix the levain ingredients in a jar or pyrex container with space for at least 300% growth. 

Press down with your knuckles or silicone spatula to create a uniform surface and to push out air.

At a temperature of 76-78ºF, it typically takes up to 10-12 hours for this sweet stiff levain to be at peak.  For my starter I typically see 3-3.5 times increase in size at peak.  The levain will smell sweet with only a mild tang.

Tangzhong 

To toast the buckwheat flour, place the flour in a saucepan on medium heat.  Toast stirring occasionally until the buckwheat acquires a nutty aroma.  Allow this to cool slightly, then pour in the soy milk.  On medium heat, stir the milk and toasted buckwheat flour until blended. Then cook for several minutes until well thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl.  Theoretically it should reach 65ºC (149ºF) but I don’t find I need to measure the temperature as the tangzhong gelatinizes at this temperature.  You can prepare this the night before and refrigerate it, ensure that it is covered to prevent it from drying out.

If you plan on using a stand mixer to mix this dough, set up a Bain Marie and use your stand mixer’s bowl to prepare the tangzhong.

Dough

In the bowl of a stand mixer, add the soy milk, egg, tangzhong, salt and levain.  Mix and then break up the levain into many smaller pieces.  Next add the flour.  I like to use my spatula to mix until there aren’t many dry areas.  Allow the flour to hydrate (fermentolyse) for 20-30 minutes.  Mix on low speed and then medium speed until moderate gluten development this may take 5-10 mins.  You may want to scrape the sides of the bowl during the first 5 minutes of mixing.  Next drizzle in the avocado oil a bit at a time.  The dough may come apart, be patient, continue to mix until it comes together before adding in more butter.  Again, knead until well incorporated.  You will want to check gluten development by windowpane during this time and stop mixing when you get a good windowpane.  You should be able to pull a good windowpane, not quite as good as a white flour because the bran will interrupt the windowpane somewhat.   Add the seeds and mix until well incorporated. 

On the counter, shape the dough into a tight ball, cover in the bowl and ferment for 2 - 4 hours at 82ºF.  There should be some rise visible at this stage.

You can next place the dough into the fridge to chill the dough for about 1.5 hours, this makes rolling the dough easier to shape.  Remember, if you do so the final proof will take longer.  Alternatively, you can do a cold retard in the fridge overnight, however, you may find that this increases the tang in your bread.

Prepare your pans by greasing them with butter or line with parchment paper.  

Lightly oil the top of the dough. Scrape the dough out onto a clean counter top and shape into a batard.  Transfer into your prepared pan.

Cover and let proof for  4-6 hours at a warm temperature.  I proof at 82°F.  You will need longer than 4-6 hours if you chilled your dough for shaping. I proof until the top of the dough comes to within 1 cm of the top edge of the pan.

Preheat the oven to 350F and brush the dough with the egg-milk wash.  Just prior to baking brush with the egg-milk wash again and top with seeds (optional).

Bake the loaves for 50 minutes or until the internal temperature is at least 190ºF, rotating as needed to get even browning. Shield your loaf if it gets brown early in the baking process. After 50 mins remove the bread from the pan and bake a further 10 mins by placing the loaf directly in the oven on the rack with the oven turned down to 325ºF.

IMG_7860.jpeg

IMG_7862.jpeg

My index of bakes.

Close friends of our send us rhubarb every spring so I wanted to make something to bring them when we were visiting last weekend.  I came up with a sweet bun with a sour cherry and rhubarb filling along with a lemon icing.  They turned out quite well.

IMG_7763.jpeg

IMG_4184.jpeg

IMG_7753.jpeg

Filling (this wasn’t enough, make another 50%)

2 cups/216 g chopped rhubarb, fresh or frozen, in 1-inch pieces

171 g or 6 oz. fresh or frozen sweet cherries, pitted

½ cup/81 g granulated sugar

1 to 2 tsp. lemon juice

¼ tsp almond extract 

Pinch salt

1 tsp. pure vanilla extract

1. In a medium saucepan over medium heat, combine the rhubarb, cherries, granulated sugar, almond extract, lemon juice, and the salt, then simmer, stirring often, until the cherries have broken down and the jam is thick enough to coat a wooden spoon, 20 to 30 minutes.

2. Remove the pan from the heat, stir in the ½  tsp. vanilla, and allow to cool to room temperature. Taste the jam. If it is a little flat, you can add more lemon juice, ½ tsp. at a time, to brighten the flavor.

Icing.

Lemon juice 1 tbsp (adjust to get the thickness of the icing as you wish)

¼ tsp vanilla
¾  cup (90g) confectioners’ sugar

Instructions

Levain

Mix the levain ingredients in a jar or pyrex container with space for at least 300% growth. 

Press down with your knuckles or silicone spatula to create a uniform surface and to push out air.

At a temperature of 76ºF, it typically takes up to 10-12 hours for this sweet stiff levain to be at peak.  For my starter I typically see 3-3.5 times increase in size at peak.  The levain will smell sweet with only a mild tang.

Tangzhong 

In a sauce pan set on medium heat, stir the milk and flour until blended. Then cook for several minutes until well thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl.  Theoretically it should reach 65ºC (149ºF) but I don’t find I need to measure the temperature as the tangzhong gelatinizes at this temperature.  You can prepare this the night before and refrigerate it, ensure that it is covered to prevent it from drying out.

If you plan on using a stand mixer to mix this dough, set up a Bain Marie and use your stand mixer’s bowl to prepare the tangzhong.

Dough

In the bowl of a stand mixer, add the milk (consider holding back 10 g of milk and adding later if this is the first time you’re making this), egg, tangzhong, salt, sugar and levain.  Mix and then break up the levain into many smaller pieces.  Next add the flours.  I like to use my spatula to mix until there aren’t many dry areas.  Allow the flour to hydrate (fermentolyse) for 20-30 minutes.  Mix on low speed and then medium speed until moderate gluten development this may take 5-10 mins.  You may want to scrape the sides of the bowl during the first 5 minutes of mixing.  Next add room temperature butter one pat at a time.  The dough may come apart, be patient, continue to mix until it comes together before adding in more butter.  Once all the butter has been added and incorporated increase the speed gradually to medium. Mix at medium speed until the gluten is well developed, approximately 10 mins.  You will want to check gluten development by windowpane during this time and stop mixing when you get a good windowpane.  You should be able to pull a good windowpane, not quite as good as a white flour because the bran will interrupt the windowpane somewhat.  Next add the zest of two oranges, that way they do not interfere with the gluten development. Mix until they are well incorporated in the dough.

On the counter, shape the dough into a tight ball, cover in the bowl and ferment for 2-4 hours at 82ºF.  There will be some rise visible at this stage.

Optional cold retard overnight or just 1.5 hours to chill the dough for easier shaping.

Prepare your pan by greasing it or line with parchment paper.  

This dough is very soft. Act quickly to roll, spread the filling, and cut before the dough warms and softens further. If it begins to soften, place it in the fridge to firm.

Remove your bulk fermentation container from the fridge, lightly flour your work surface in a large rectangle shape, and the top of the dough in the bowl. Then, gently scrape out the dough to the center of your floured rectangle. Lightly dust the top of the dough with flour, and using a rolling pin, roll the dough out to a 15″ x 15″ square or larger rectangle.

Brush melted butter on rolled dough.  Then spread warmed sour cherry rhubarb jam onto the dough, then sprinkle flour on top.  The flour will help absorb any water drawn out of the dough by the sugar in the yuzu tea.

Starting at one of the long sides of the rectangle in front of you, begin rolling up the dough as you move across. Be sure to tightly roll the dough by gently tugging on the dough as you roll.

Once finished rolling up the dough, divide it into nine 1 1/2″ pieces using a sharp knife. Transfer the pieces to the prepared baking pan and cover with a large, reusable bag, place in a warm spot.  I use my proofing box set to 82°F.  Final proof may take 3-6 hours, be patient and wait until the dough passes the finger poke test.  Using my aliquot jar the dough should reach a total rise of 120-130%.

Be sure to start preheating your oven about 30 minutes before you feel the rolls will be fully proofed. For me, the final warm proof time was about 3 hours at 77°F (25°C).

Bake

Preheat your oven, with a rack in the middle, to 400°F (200°C). After the warm proof, uncover your dough and gently press the tops of a few rolls.  The fully proofed rolls will look very soft. The texture of the dough will be almost like a whipped mousse. Be sure to give them extra time in warm proof if necessary. If the dough needs more time to proof, cover the pan and give the dough another 15 to 30 minutes at a warm temperature and check again.

Once your oven is preheated, remove your pan from its bag, slide it into the oven, and bake for 30 to 35 minutes rotating partway through.

The rolls are finished baking when the tops are well-colored and the internal temperature is around 195°F (90°C). Remove the rolls from the oven and let the rolls cool for 5 to 10 minutes in the pan.

Once fully cooled drizzle the icing onto the rolls.

These are best the day they're made, and certainly fresh from the oven, but can be reheated in a warm oven a day or two after.

IMG_7762.jpeg

IMG_7766.jpeg

My index of bakes.

Phase 1.

The formula.

Day One:

The rye sour was refreshed, and the seed/grain porridge cooked.

Day two:

The three different final dough fours are autolysised for 45 minutes.

The inclusions are added to the mixer bowl, along with the rest of the ingredients. The honey amount was raised slightly to about 2%.

After a 20 minute mix with two five minute rests in-between, the dough ball looks reasonably developed. Moving on to bulk fermentation. After the first hour, at 77°F the dough ball is left to slowly develop. The timer is again set for one hour.

 After two hours of bulk fermentation, room temperature is 69°F. The temperature in the fermentation vessel dropped to 74°F. During the second hour, fermentation has accelerated noticeably. Since the dough was still tight out of the mixer, I feel it will benefit from a set of French folds. Since I don't use an alecuquat jar, this is going to make gaging the bulk a guessing game. After carefully performing the procedure, taking care not to overly degass, the dough is put back to bulk. The timer is set for one hour. 

 After three and a half hours, I am confident of a good bulk fermentation. Moving on to divide, pre-shape, and a short relaxation rest.

 I ended with two 484g loaves. They were roughly pre-shaped, then out to rest for eight minutes.

The shaped loaves are placed seam side up into the bannetons.The timer is set for a 30 minute initial proof time.

 The banettons were moved to the stovetop, for proofing. The temperature is a balmy 78°F. After the initial 30 minutes they need more time. The timer is reset to 15 minutes.

 The proofing was called at 45 minutes. After scoring, a quick brunch with cornstarch glaze then into the seeds. The cornstarch cooled to much and was lumpy. On to the end game.

 All in all a very nice exercise. Thanks to Paul for putting this together. I practiced new techniques, that I normally would not attempt. I used new flours that open up a whole new world. It was a fun day. Now I need to brine some chicken for frying later on this afternoon.

 I am thrilled with this first bake. The crumb is so good. The flavor is out of this world. I could say that I hoped for more oven spring, However, considering the flours I think I did pretty okay! Thanks for reading. Until next time, be safe,and keep baking!

Kind regards,

Will F.