Category: bread

the woodpeckers’ wives

resemble them more than the

wives of the grosbeaks

1 c wheat chef, 1/2 c melted coconut oil, 1 t sea salt, 1/2 c sugar, 2 c flour, 1/4 c diastatic malt powder, pinch cinnamon, 1/3 c warm water

knead to form ball; rest, covered, room temperature, 2 hours; place in parchment-lined cast-iron pot, slash top, rest, covered, warm place, 1 hour; top with more oil, salt, sugar; 425 F, 15 minutes, lid on; 35 minutes, lid off; 5 minutes on oven rack; turn off heat, rest on oven rack 10 minutes

a basil plant on

the windowsill pretending

it’s still summertime

1 c wheat chef, 1 t cut up basil, 1 t salt, 2 T diastatic malt powder, juice of 1 lemon, 1 thin-sliced lemon, 2 T sugar, 3 c flour, 1 1/4 c water

mix all but slices, rest 1 hour, fold, rest 10 hours, fold, rest 12 hours, form loose floured ball, slash top, sprinkle with more flaky sea salt, rest 30 minutes; bake in preheated dutch oven, 465 F, lid on, 30 minutes; 425 F, lid off, 15 minutes, add slices, bake 5 minutes; rests: covered, room temperature; folds: 8x

saffron blooms into

little orange, yellow &

red specks in the dough

1 c wheat chef, 1 c chopped pecans+walnuts, 1 t salt, 1 T st. germain, 1 c elmhurst milked almonds, pinch saffron, 3 T diastatic malt powder, 2 c flour

stir, rest 1 hour, fold, rest 5 hours, fold, rest 14 hours, form loose floured ball, rest 30 minutes, slash top; 450 F, preheated dutch oven, lid on, 15 minutes; 400 F, lid off, 30 minutes; rests: covered, room temperature; folds: 8x

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

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