Category: bread

tying fluorescent

tape to the chicken fence to

notify the plow

source, 6 servings, 260 calories

1 c wheat chef+3/4 c flour+6 T water; 1.5 c flour+1/3 c water; 1 t salt, 2 t soda, 2 T maple syrup, big salt

stir chef mixture, rest 12 hours, chill 12 hours covered; add flour mixture, form ball, rest 1 hour; fold in salt, rest 30 minutes; fold & rest 30 minutes 4 more times; form pretzels, rest on greased silpat-covered baking sheet 30 minutes; boil in 4 c water+soda+syrup 45 seconds/side, place on paper towels; place on greased silpat-covered baking sheet, paint with more syrup & big salt, rest while oven heats; 450 F, 30 minutes; folds: 4x with wet hands; rests: covered, room temperature

a popular bread

of the murderous kind can

be copycat-ed

12 servings, 200 calories

1 c wheat chef, 1 packet instant yeast, 1 t salt, 2 T poppy seeds, 1 T black sesame seeds, 1 T toasted sesame seeds, 1 T cornmeal, 1 T steel cut oats, 1 T ground flax, 1 T chia, 1 T pumpkin seeds, 1 T pearled barley, 2 T almond flour, 2 T diastatic malt powder, 2 T molasses, 2 T olive oil, 1 T balsamic vinegar, 2 c white whole wheat flour, 2 c warm water, 1/3 c flour

stand mixer 17 minutes; rise 1 hour, warm place; place in parchment-lined loaf pan; rise 1 hour, warm place; 400 F, 70 minutes; remove parchment-wrapped loaf from pan, tent with foil, 350 F, 45 minutes or until inside is 210 F

yet another squash

from the counter into the

oven with the bread

1 c wheat chef, 1/4 c ground flax, 1/2 t sea salt, 3 c white whole wheat flour, 2 c water

stir, rest 1 hour, fold; rest 10 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven; rest 4 hours, slash top; place in cold oven set to 500 F; 30 minutes covered, 15 minutes uncovered, 5 minutes on oven rack, 5 minutes oven off; rests: covered, room temperature; folds: 8x

outdoor furniture

dry, if not warm, in the shed

while it snows outside

source, previous version

dough: 1 c wheat chef, 3 c flour, 1 t kosher salt, 1.5 c water; toppings: sliced acorn squash, sliced shallots, sliced leeks, sage leaves

combine dough ingredients, rise until doubled; gently spread on oiled-parchment-lined baking dish, dimple top, rest 30 minutes; add more salt+oil & toppings; 425 F, 35 minutes; 350 F, 10 minutes

storing acorn squash

on the vines until the frost

comes too many times

source

dough: 1 c wheat chef, 3 c flour, 1 t kosher salt, 1.5 c water; toppings: 2 t poppy seeds; 2 sliced onions+olive oil+kosher salt

brown onion mixture; combine dough ingredients, rise until doubled, gently spread on oiled-parchment-lined baking dish, dimple top, rest 30 minutes, add toppings, 425 F, 35 minutes

whole acorn squashes

grilled until tender & then

peeled, seeded & mashed

1 c wheat chef, 4 c acorn squash, 1/4 c cider, 1 t sea salt, 1 c dried pears, 2 c white whole wheat flour

stir, rest 4 hours; fold, rest 6 hours; fold, rest 16 hours; place in parchment-lined loaf pan, rest 2 hours; 350 F, 90 minutes; rests: covered, room temperature; folds: 8x, dough is wet