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Made with fresh milled flour except for some KAF bread flour in the levain. Mixed in my Ankarsrum and open baked with steam.

I added quite a large amount of purple potatoes, which, along with some Greek Yogurt, brought the overall hydration to around 110%. I’m surprised that the potatoes had zero purple coloring. I guess sweet potatoes work better in that regard.

The crumb is moist and open, and the flavor is fantastic. Next time, I would hold back some water to make the dough a little bit more manageable, but overall this one’s a keeper.

Amazon had the Chefman pizza oven on sale for $229, and I couldn't resist.

This is the first pie. In somewhat of a twist, the dough ball and sauce are grocery store, but I made the Romano, Asiago and White Cheddar cheeses, as well as the pepperoni. 

This was using the New York style preset (650F bottom, 600F top). I rotated 2.5 mins into the 5 minute bake, then added an addition 1.5 minutes at the end. 

It's not perfect, but I can definitely see that I can get there.

This recipe uses either yeast or starter, has a poolish, and the dough ferments overnight. I've used it many times and it's a good recipe from The Kitchn. Cooked in a ~325° electric frying pan, with lid, for 6 min per side.

Ragtag collection of rings. Lots of you don't bother with rings, but I have a quirk where, if I'm trying to replicate a store item, I want it to look like that item as much as possible. Didn't quite achieve it this time.

These are 40% white rye rolls with a little crunchy hat on top of them. God, the hats are so delicious. I generally only have enough stomach capacity for a roll, max 1.5 rolls, but I just want to eat the hats of all the buns. I asked the husband if I could please peel the hat off his bun and he says, yes, but please don't eat it because it's the best part of the bun! Zzzzz

Yes, I could bake a tray of hats exclusively, but it's different when the hat is on a bun.

Some breads just make me dream of what they taste like. For example, Lin's recent teff walnut and rye loaves. And in a good way they stimulate the creative juices as well as the Pavlovian ones!

Today's bake: Sand Dollar

Source: Richard Hart Bread

Notes: 
Substitutions: 

45% whole rye/55% bread flour (all the rye prefermented with a 3% inoculation for 12 hours) ... 1% caraway ... 1% salt ... total hydration ~80%

I found this flatbread on the Plötzblog free recipes (https://www.ploetzblog.de/rezepte/schweizer-kaesefladen/id=6263ef35a01cdf231c8ca86f) for March. It sounded delicious and looked easy to make. The flatbread is an AP/whole wheat flour dough topped with onions and a layer of Swiss cheeses (Gruyère, Emmental, and Appenzeller) with a milk/flour mixture to bind the cheeses together.