Big Bake

IMG_6919In preparation for the Backyard Barter Fair I baked double my regular quantity of bread:

  • 4 1-pound loaves of 50% whole grain rosemary bread
  • 2 2-pound loaves of 100% whole grain sourdough
  • 4 pounds of 100% rye pumpernickel

IMG_6927I’ve developed a pretty good feel for our wood-fired oven by now. I really like the red-gold color on those rosemary loaves, with just a touch of char on the slashed crust.




Rosemary Sourdough BreadIMG_6565

  • Levain: 200g whole grain kamut, 200ml water, 1 tbsp ripe starter. Ferment 8 hours or overnight
  • Mix up levain, 500g whole grain kamut, 700g unbleached bread flour, 28g salt, 1tsp sugar, 2 tbsp chopped fresh rosemary, water as necessary
  • Knead to a medium gluten development
  • First rise for about 2h
  • Fold
  • Second rise about 2-4h
  • Portion and let rest for 15 minutes
  • Shape and proof for about 45 minutes
  • Bake in a hot oven


YeastSpotting submission #3

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