May 12, 2022. 5" pizza.
My take on Adam Ragusea's cast iron pan pizza from his video here: https://www.youtube.com/watch?v=uYxB4QBlrx4
Dough, enough for 4 pizza crusts, 5" mini-personal size, cooked in a 6.5" Lodge cast iron skillet. Dough is divided into 4 portions of about 50 grams each.
May 7th, 2022. 91st bake.
500 grams of flour, 425 grams water, and 9 grams salt was hand mixed and left to soak for 1 hour.
I used scales to weigh the above, but did not take note of weight of each type of flour.
I wasn't sure how much water would be needed, so I started with 375 grams, then added 25, mixed, and then added 25 more, and that felt right.
Feb. 23-24, 2022. 88th bake.
This is my 7th bake based on Denisa's 100% rye recipe:
www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread
6th submission to the Rye Community bake:
https://www.thefreshloaf.com/node/69775/community-bake-rye-bread?page=1#comment-504793
5th time with home-milled rye flour.
Feb. 19, 2022. 87th bake.
Goals: A boule with 500+ grams of flour to fit in the deep pot of a Lodge 3.2 qt combo cooker, and to fit the baked loaf in a one gallon plastic zipper-seal bag. Mostly home milled, but also use up some store-bought flours such as semolina and two kinds of durum. Mostly commercial yeast, but also use up a chunk of low hydration rye starter that I had set aside but didn't use as expected.
This is my 6th bake based on Denisa's 100% rye recipe:
www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread
5th submission to the Rye Community bake:
https://www.thefreshloaf.com/node/69775/community-bake-rye-bread
4th time with home-milled rye flour.
Feb. 8, 2022. 85th bake.
This is my 5th bake based on Denisa's 100% rye recipe.
www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread
4th submission to the Rye Community bake.
https://www.thefreshloaf.com/node/69775/community-bake-rye-bread
Feb. 4, 2022. 84th bake.
This is my 4th bake based on Denisa's 100% rye recipe.
https://www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread
3rd submission to the Rye Community bake.
https://www.thefreshloaf.com/node/69775/community-bake-rye-bread
2nd time with home-milled rye flour.
Previous bakes in this series:
Jan. 28, 2022. 83rd bake. 3rd take on Denisa's formula. 2nd bake for the Rye Community Bake.
Her formula is here: https://www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread
1st take was in a regular bread pan that was too big. It used store-bought stone-ground whole rye flour, and no bread spice. https://www.thefreshloaf.com/node/69634/78th-bake-01062022-100-rye
