Penelope.

Penelope, a still young sourdough starter born from raisin water, honey, malt, organic maine whole wheat flour, and king arthur organic bread flour leavens this 

San Francisco style boule.  King Arthur traditional all purpose flour, kosher salt, and a pinch of raw sugar used in this 48 hour build, 6 hour bulk ferment with 3 folds. Baked on stone in a 450 oven at 45 minutes.  Great bake Chris and Alen!  Thanks for the inspiring companionship!

Vegetarian Breakfast Pizza

Vegetarian Breakfast Pizza

When you want something more savory for breakfast. Something you can run out the door with in one hand, if you need to. Something to excite the taste buds and the eyes. Breakfast Pizza is where it's at.

A simple pizza dough recipe was made from 350 grams of 100% humidity starter, then added whole wheat flour until it could be kneaded by hand comfortably. Salt, rest. While heating the pizza stone, I fried up some tempeh with salt, pepper, garlic, and a little bit of butter. Sliced vine ripened tomatoes take the place of sauce here. Par-bake dough for 5 minutes at 450. Add tomatoes, some chopped garlic, and crack three eggs onto pizza. Bake for 8 minutes. Add fried tempeh, Vermont cheddar cheese, salt, and pepper to taste. Bake for 5 more minutes, or until desired yolk consistency. Enjoy.

Country Baguette

Country Baguette

These winter mornings in North Eastern Vermont can be harsh and bitter cold, but the smell of a country bread coming off of the pizza stone in the kitchen can warm the toes that normally curl on the frozen hardwood floor.

Leaven: 

50% Unbleached All Purpose King Arthur Flour
50% Butterworks Whole Wheat Bread Flour
60% Water
5% Sourdough Starter at 100% humidity
combined, but not mixed, sat for 15 hours.

Dough:

50% Unbleached All Purpose King Arthur Flour
50% Butterworks Whole Wheat Bread Flour
68% Water
5% Sourdough Starter at 100% humidity

Combined, mixed by hand for 25 minutes.
Rest, salt, repeat.

Shaped, then Baked at 450 for 32 minutes.

A very fun and easy hand mixed dough with fabulous results.

I made 2 baguettes, and it took about 10 minutes for my housemates to finish them off. I like to think that success is when it takes less time for your friends to eat your bread then it does your yeast to eat at the dough.






Thanks go to my dear friend Toussaint for being a wonderful model and muse.

Rye Boule

Rye Boule

At the request of a local bookshop owner, a large, dark, 100% rye loaf. The 100% humidity Rye starter took 4 days to make; feeding 48 hours after starting, then 24, then 12, and mature culture 12 hours after that. The Levain was 675 grams of rye flour, 100% humidity, with a few tablespoons of starter and let sit for 15 hours. In the morning, 235 grams of rye flour, 80 grams water, and a few large pinches of salt was added. Hand mixed for 20 minutes, then rested in a round brotform for about an hour, before being baked for 1.5 hours.

Rich Rye scent filled my kitchen, a good rise lifted the air pockets in the loaf, and the cats in my house all tried to eat this bread before it was delivered.

This was my first experiment with 100% rye flour, and I must say it was rather difficult to work with by hand, but I'm not sure an electric mixer would make it more enjoyable.