WoodenSpoon's blog

For the past few weeks I've been in my native homeland of New Hampshire visiting my folks. And  being in the north east in the early spring means maple sugar. Some of our family friends have a sugar shack and I went and visited and got some of the sap, One batch I made from full on raw maple sap, then the other batch was made with sap that had been run through their reverse osmosis machine. 

The full loaf in the title image is the one with plain sap 

• 527g BF 37%
• 385g AP 27%
• 200g Rye 14%
• 142g T85 10%
• 350g Levain (12% flour 12% water)
• 1022g Water 72%
• 28g Salt 2%

1 hr autolyse

2 min slap and fold

15 min rest

1 min slap and fold

3 hr bulk ferment with a set of stretch and folds every half hour for the first hour and a half

scale/preshape/shape 2+ hr proof

I was thinking about lemon poppyseed cake but wanted to bake bread so I came up with this. It is great! light and aromatic and pretty darn tasty.

• 462g bread flour 60%
• 238g all purpose flour 31%
• 140g 100% hydration levain (9% water 9% flour)
• 554g warm water 72%
• 46g poppy seeds 6%
• 2g lemon zest .3%
• 15g salt 2%

1 hr autolyse with everything but the salt,

1 min slap and fold 

incorporate salt and 6 min slap and fold

Today I baked off this fennel&date sourdough, 

To make the levain I mixed 10g 100% hydration chef with

                     20g whole rye

This bread consists of

                                  445g KA BF, 54%

                                   99g Amaranth flour, 12%

                                   206g T85 wheat flour, 25%

I recently got a bag of t85 flour and I had some whole rye from the same mill as as well. While not as open as I guess I would of loved, this bread is great. its dark and earthy and to be honest a nice change from most of what I have baked lately.

700g t85    85%

50g whole rye   6%

150g 100% levain   (75g flour 9%) (75g water 9%)

667g water   81%

16g salt   2%

Hey yall!, yesterday and today I made this sourdough with kalamata olives and rosemary.

The formula is as follows. 592g bread flour, 29g whole wheat flour, 29g whole rye flour, 452g warm water, 98g olive juice, 130g chef (100% hydration), 72g kalamata olives, 33g rosemary and 13g salt.

Formula: 615g bread flour, 35g whole rye flour, 460g warm water, 110g chef (100% hydration), 141g coarse ground cornmeal (thats the dry weight), and 13g salt.