one haiku, one pic/one recipe, no meat, no/fish, no photoshop
preheated stone in
preheated oven with ice
thrown in the bottom
2 loaves
1 c wheat chef, 1/4 c diastatic malt powder, 1 T kosher salt, 4 c white whole wheat flour, 1 1/3 c water
stir; rest, covered, room temperature, 1 hour; fold 8x, rest covered, room temperature, 8 hours; fold 8x, rest, covered, room temperature, 12 hours; form 2 logs, slash tops, rest 1 hour; bake on preheated stones with steam, upper rack; 445 F, 25 minutes; 350 F, 10 minutes
the chickens think the
recently planted bulbs are
their scavenger hunt
1 c wheat chef, 1 t salt, 2 t cinnamon, 1/4 c molasses, 3 T diastatic malt powder, 2 c raisins, 2 c white whole wheat flour, 2/3 c water
stir; rest 1 hour, covered, room temperature; fold 8x, rest 4 hours, covered, room temperature; fold 8x, rest 12 hours, covered, room temperature; fold 8x, rest 1 hour, covered, room temperature; flour & slash ball; bake in preheated dutch oven, 450 F; 15 minutes, lid on; 25 minutes, lid off
diastatic malt
powder: making a little
sugar from the seeds
1 c wheat chef, 2 T diastatic malt powder, 1 t kosher salt, 1/2 c maple syrup, 2/3 c water, 2 c white whole wheat flour
stir, rest 1 hour, covered; fold 8x, rest 11 hours, covered; fold 8x, rest 12 hours, covered; gently form ball, slash top, rest 30 minutes; bake in preheated dutch oven, 475 F, 15 minutes lid on, 18 minutes lid off
in a container
with a lid after cooking
for nooks and crannies
source, 12 servings, 200 calories
1 c wheat chef, 1 1/4 c water, 2 T sugar, 1 T olive oil, 1.5 t salt, 4 c flour
stir; rest, covered, 1 hour; fold 8x, rest, covered, cool place, 16 hours; fold 8x, rest, covered, 5 hours; form flattened balls, dip both sides in cornmeal; cook in a lightly-oiled nonstick pan, covered, medium heat, 8 minutes/side or until puffy and golden; cool in covered container 1 hour, perforate outsides with fork
proofing under wax
paper as the sun comes up
they could be donuts
source, 12 servings, 250 calories
1/2 c wheat chef, pinch yeast, 5 c flour, 1 2/3 c water, 2 T kosher salt, 1 T diastatic malt powder, toppings
stir all but toppings, rest, covered, 1 hour; fold 8x, rest, covered, 4 hours; fold 8x, rest, covered, 13 hours; divide, add inside toppings, form bagels; rest, lightly covered, 4 hours; boil 1 minute on each side in water+2 more T salt+2 t soda; add outside toppings; use parchment, 425 F, 13 minutes/side or until golden
damp bird food broadcast
from the feeder isn’t too
old for the chickens
1 c wheat chef, 1/2 can pumpkin, 1/4 c apple juice, 2 c flour, 1 t kosher salt
stir; rest, covered, 1 hour, fold 8x; rest, covered, 8 hours, fold 8x; rest, covered, 13 hours, form loose ball; rest 20 minutes, slash top; 425 F in dutch oven, lid on, 25 minutes; lid off, 20 minutes
mix the dough in the
morning and then bake it the
following morning
1.5 c wheat chef, 1 t kosher salt, 4 c flour, 1 1/3 c water
stir; stand, covered, 1 hour, fold 8x; stand, covered, 11 hours, fold 8x; stand, covered, 11 hours; form loose floured ball, rest 20 minutes, slash top; bake in preheated dutch oven, 500 F, lid on, 25 minutes; 425 F, lid off, 35 minutes
chickadees return
to the bird feeder without
saying where they’ve been
1 c wheat chef, 1/4 c pistachios, 1/4 c pecans, tiny can coconut cream, 1 t kosher salt, 2/3 c water, 2.5 c flour, 1/2 c sugar
stir; rest, covered, 1 hour; fold 8x, dough will be wet, rest, covered, 3 hours; place in parchment-lined loaf pan, rest, covered, 3 hours; top with oil, more sugar & salt; 375 F, 1 hour
not too much buckwheat
for a light, airy bread and
a crispy, crack crust
1 c wheat chef, 2/3 c coconut milk (carton, not canned), 1 t kosher salt, 1 t vanilla, 1 T maple syrup, 1/2 c buckwheat flour, 1.5 c flour
stir; rest, covered, 1 hour; fold 8x; rest, covered, 8 hours; fold 8x, form loose ball, rest 1 hour, slash top; 450 F in dutch oven, 25 minutes, lid on; 15 minutes, lid off
rosemary hiding
under a cluster of more
prolific herb plants
1 c wheat chef, 1 T sea salt, 1 T cut up rosemary, 2/3 c lukewarm water, 2 c flour
stir; stand, covered, 1 hour; fold 8x, stand, covered, 15 hours; fold 8x, stand, covered 3 hours; gently form ball, slash top, sprinkle with more salt; bake in preheated dutch oven, 450 F, 20 minutes, lid on; 25 minutes, lid off
haikuveg 