#HEBOrganicFlour

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Sourdough --- 300 g starter 20% 1020 g filtered Austin tap water 68% 75 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 100 g fresh ground BSM Spelt (bolted) 6.67% 100 g fresh ground BSM Marquis(bolted) 6.67% 150 g fresh ground BSM Einkorn (bolted) 10% 150 g fresh ground BSM Yecora Rojo (bolted) 10% 425 g HEB Organic Bread Flour 28.33% 500 g CM Organic APF 33.33% (1500 g total flour) --- mix 2 min low autolyse 1 hour 30 g Gray Sea Salt 2% mix 5 min medium-low --- 2 hour bench rest (1 fold), 19 hour bulk fermentation in fridge, 1.5 hour warm up, pre-shape, 1.5 hour bench rest, shape, 1.5 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 300 g starter 20% 1020 g Austin filtered tap water 68% 75 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 100 g fresh ground BSM Spelt (bolted) 6.67% 100 g fresh ground BSM Marquis(bolted) 6.67% 150 g fresh ground BSM Einkorn (bolted) 10% 150 g fresh ground BSM Yecora Rojo (bolted) 10% 425 g HEB Organic Bread Flour 28.33% 500 g CM Organic APF 33.33% (1500 g total flour) --- mix 2 min low autolyse 1 hour 30 g Gray Sea Salt 2% mix 5 min medium-low --- 2 hour bench rest (1 fold), 19 hour bulk fermentation in fridge, 1.5 hour warm up, pre-shape, 1.5 hour bench rest, shape, 1.5 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 300 g starter 20% 1020 g Austin filtered tap water 68% 75 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 100 g fresh ground BSM Spelt (bolted) 6.67% 100 g fresh ground BSM Marquis(bolted) 6.67% 150 g fresh ground BSM Einkorn (bolted) 10% 150 g fresh ground BSM Yecora Rojo (bolted) 10% 425 g HEB Organic Bread Flour 28.33% 500 g CM Organic APF 33.33% (1500 g total flour) --- mix 2 min low autolyse 1 hour 30 g Gray Sea Salt 2% mix 5 min medium-low --- 2 hour bench rest (1 fold), 19 hour bulk fermentation in fridge, 1.5 hour warm up, pre-shape, 1.5 hour bench rest, shape, 1.5 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough Crumb --- 130 g starter 19.4% 450 g filtered Austin tap water 67.16% 30 g fresh ground BSM Wrens Abruzzi Rye (bolted) 4.48% 30 g fresh ground BSM Spelt (bolted) 4.48% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 7.46% 75 g fresh ground BSM Einkorn 11.19% 100 g fresh ground BSM Yecora Rojo 14.93% 150 g HEB Organic Bread Flour 22.39% 235 g CM Organic APF 35.07% (670 g total flour) --- mix 2 min low autolyse 2 hours 13.4-ish g Gray Sea Salt 2% mix 5 min medium-low --- 4 hour bench rest (2 folds), 9 hour bulk fermentation in fridge, warm up 1 hour, pre-shape, 1 hour bench rest, shape, 45 minute bench rest, bake --- #sourdough #bread #CrumbShot #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
my first time using filtered tap water instead of (plastic) bottled Texas Spring water. with all the talk about plastic leaching into water, not to mention the giant plastic island floating in the sea, I thought it was time to switch. I did a blind taste test between the two waters and could not tell the difference. --- Sourdough --- 130 g starter 19.4% 450 g filtered Austin tap water 67.16% 30 g fresh ground BSM Wrens Abruzzi Rye (bolted) 4.48% 30 g fresh ground BSM Spelt (bolted) 4.48% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 7.46% 75 g fresh ground BSM Einkorn 11.19% 100 g fresh ground BSM Yecora Rojo 14.93% 150 g HEB Organic Bread Flour 22.39% 235 g CM Organic APF 35.07% (670 g total flour) --- mix 2 min low autolyse 2 hours 13.4-ish g Gray Sea Salt 2% mix 5 min medium-low --- 4 hour bench rest (2 folds), 9 hour bulk fermentation in fridge, warm up 1 hour, pre-shape, 1 hour bench rest, shape, 45 minute bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
my first time using filtered tap water instead of (plastic) bottled Texas Spring water. with all the talk about plastic leaching into water, not to mention the giant plastic island floating in the sea, I thought it was time to switch. I did a blind taste test between the two waters and could not tell the difference. --- Sourdough --- 130 g starter 19.4% 450 g filtered Austin tap water 67.16% 30 g fresh ground BSM Wrens Abruzzi Rye (bolted) 4.48% 30 g fresh ground BSM Spelt (bolted) 4.48% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 7.46% 75 g fresh ground BSM Einkorn 11.19% 100 g fresh ground BSM Yecora Rojo 14.93% 150 g HEB Organic Bread Flour 22.39% 235 g CM Organic APF 35.07% (670 g total flour) --- mix 2 min low autolyse 2 hours 13.4-ish g Gray Sea Salt 2% mix 5 min medium-low --- 4 hour bench rest (2 folds), 9 hour bulk fermentation in fridge, warm up 1 hour, pre-shape, 1 hour bench rest, shape, 45 minute bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
my first time using filtered tap water instead of (plastic) bottled Texas Spring water. with all the talk about plastic leaching into water, not to mention the giant plastic island floating in the sea, I thought it was time to switch. I did a blind taste test between the two waters and could not tell the difference. --- Sourdough --- 130 g starter 19.4% 450 g filtered Austin tap water 67.16% 30 g fresh ground BSM Wrens Abruzzi Rye (bolted) 4.48% 30 g fresh ground BSM Spelt (bolted) 4.48% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 7.46% 75 g fresh ground BSM Einkorn 11.19% 100 g fresh ground BSM Yecora Rojo 14.93% 150 g HEB Organic Bread Flour 22.39% 235 g CM Organic APF 35.07% (670 g total flour) --- mix 2 min low autolyse 2 hours 13.4-ish g Gray Sea Salt 2% mix 5 min medium-low --- 4 hour bench rest (2 folds), 9 hour bulk fermentation in fridge, warm up 1 hour, pre-shape, 1 hour bench rest, shape, 45 minute bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
my first time using filtered tap water instead of (plastic) bottled Texas Spring water. with all the talk about plastic leaching into water, not to mention the giant plastic island floating in the sea, I thought it was time to switch. I did a blind taste test between the two waters and could not tell the difference. --- Sourdough --- 130 g starter 19.4% 450 g filtered Austin tap water 67.16% 30 g fresh ground BSM Wrens Abruzzi Rye (bolted) 4.48% 30 g fresh ground BSM Spelt (bolted) 4.48% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 7.46% 75 g fresh ground BSM Einkorn 11.19% 100 g fresh ground BSM Yecora Rojo 14.93% 150 g HEB Organic Bread Flour 22.39% 235 g CM Organic APF 35.07% (670 g total flour) --- mix 2 min low autolyse 2 hours 13.4-ish g Gray Sea Salt 2% mix 5 min medium-low --- 4 hour bench rest (2 folds), 9 hour bulk fermentation in fridge, warm up 1 hour, pre-shape, 1 hour bench rest, shape, 45 minute bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough Crumb --- 200 g starter 20% 680 g Texas Spring Water 68% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 100 g fresh ground BSM Yecora Rojo 10% 100 g fresh ground BSM Einkorn 10% 250 g HEB Organic Bread Flour 25% 450 g CM Organic APF 45% (1000 g total flour) --- mix 2 min low autolyse 3 hours (where does the time go?!) 20 g Gray Sea Salt 2% mix 5 min medium-low --- 1 hour bench rest (1 fold), 16 hour bulk fermentation in fridge, pre-shape, 3 hour bench rest (went grocery shopping), shape, 45 minute bench rest, bake --- #sourdough #bread #CrumbShot #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough Crumb --- 200 g starter 20% 680 g Texas Spring Water 68% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 100 g fresh ground BSM Yecora Rojo 10% 100 g fresh ground BSM Einkorn 10% 250 g HEB Organic Bread Flour 25% 450 g CM Organic APF 45% (1000 g total flour) --- mix 2 min low autolyse 3 hours (where does the time go?!) 20 g Gray Sea Salt 2% mix 5 min medium-low --- 1 hour bench rest (1 fold), 16 hour bulk fermentation in fridge, pre-shape, 3 hour bench rest (went grocery shopping), shape, 45 minute bench rest, bake --- #sourdough #bread #CrumbShot #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 680 g Texas Spring Water 68% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 100 g fresh ground BSM Yecora Rojo 10% 100 g fresh ground BSM Einkorn 10% 250 g HEB Organic Bread Flour 25% 450 g CM Organic APF 45% (1000 g total flour) --- mix 2 min low autolyse 3 hours (where does the time go?!) 20 g Gray Sea Salt 2% mix 5 min medium-low --- 1 hour bench rest (1 fold), 16 hour bulk fermentation in fridge, pre-shape, 3 hour bench rest (went grocery shopping), shape, 45 minute bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 680 g Texas Spring Water 68% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 100 g fresh ground BSM Yecora Rojo 10% 100 g fresh ground BSM Einkorn 10% 250 g HEB Organic Bread Flour 25% 450 g CM Organic APF 45% (1000 g total flour) --- mix 2 min low autolyse 3 hours (where does the time go?!) 20 g Gray Sea Salt 2% mix 5 min medium-low --- 1 hour bench rest (1 fold), 16 hour bulk fermentation in fridge, pre-shape, 3 hour bench rest (went grocery shopping), shape, 45 minute bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 680 g Texas Spring Water 68% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 100 g fresh ground BSM Yecora Rojo 10% 100 g fresh ground BSM Einkorn 10% 250 g HEB Organic Bread Flour 25% 450 g CM Organic APF 45% (1000 g total flour) --- mix 2 min low autolyse 3 hours (where does the time go?!) 20 g Gray Sea Salt 2% mix 5 min medium-low --- 1 hour bench rest (1 fold), 16 hour bulk fermentation in fridge, pre-shape, 3 hour bench rest (went grocery shopping), shape, 45 minute bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 680 g Texas Spring Water 68% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 100 g fresh ground BSM Yecora Rojo 10% 100 g fresh ground BSM Einkorn 10% 250 g HEB Organic Bread Flour 25% 450 g CM Organic APF 45% (1000 g total flour) --- mix 2 min low autolyse 3 hours (where does the time go?!) 20 g Gray Sea Salt 2% mix 5 min medium-low --- 1 hour bench rest (1 fold), 16 hour bulk fermentation in fridge, pre-shape, 3 hour bench rest (went grocery shopping), shape, 45 minute bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Chocolate, Dried Cherries & Macadamia Nuts Sourdough Crumb --- oh my, this is tasty. it could use a spice – maybe chipotle or ancho or...? --- 200 g starter 20% 670 g Texas Spring Water 67% 50 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 125 g fresh ground BSM Yecora Rojo (bolted) 12.5% 100 g fresh ground BSM Einkorn (bolted) 10% 250 g HEB Organic Bread Flour 25% 425 g CM Organic APF 42.5% (1000 g total flour) --- mix 2 min low autolyse 3 hours (had a lunch meeting) 20 g Gray Sea Salt 2% mix 5 min medium-low 2.5 hour bench rest 250 g Guittard Extra Dark (63%) Chocolate Chips 25% 200 g Dried Cherries 20% 200 g Macadamia Nuts 20% --- 12 hour bulk fermentation in fridge, 1.5 hour warm-up, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #CrumbShot #DarkChocolate #DriedCherries #Macadamia #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough w/ Chocolate, Dried Cherries & Macadamia Nuts --- oh my, this is tasty. it could use a spice – maybe chipotle or ancho or...? --- 200 g starter 20% 670 g Texas Spring Water 67% 50 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 125 g fresh ground BSM Yecora Rojo (bolted) 12.5% 100 g fresh ground BSM Einkorn (bolted) 10% 250 g HEB Organic Bread Flour 25% 425 g CM Organic APF 42.5% (1000 g total flour) --- mix 2 min low autolyse 3 hours (had a lunch meeting) 20 g Gray Sea Salt 2% mix 5 min medium-low 2.5 hour bench rest 250 g Guittard Extra Dark (63%) Chocolate Chips 25% 200 g Dried Cherries 20% 200 g Macadamia Nuts 20% --- 12 hour bulk fermentation in fridge, 1.5 hour warm-up, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #ChocolateChips #DriedCherries #Macadamia #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough w/ Chocolate, Dried Cherries & Macadamia Nuts --- 200 g starter 20% 670 g Texas Spring Water 67% 50 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 125 g fresh ground BSM Yecora Rojo (bolted) 12.5% 100 g fresh ground BSM Einkorn (bolted) 10% 250 g HEB Organic Bread Flour 25% 425 g CM Organic APF 42.5% (1000 g total flour) --- mix 2 min low autolyse 3 hours (had a lunch meeting) 20 g Gray Sea Salt 2% mix 5 min medium-low 2.5 hour bench rest 250 g Guittard Extra Dark (63%) Chocolate Chips 25% 200 g Dried Cherries 20% 200 g Macadamia Nuts 20% --- 12 hour bulk fermentation in fridge, 1.5 hour warm-up, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #ChocolateChips #DriedCherries #Macadamia #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough w/ Chocolate, Dried Cherries & Macadamia Nuts --- 200 g starter 20% 670 g Texas Spring Water 67% 50 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 125 g fresh ground BSM Yecora Rojo (bolted) 12.5% 100 g fresh ground BSM Einkorn (bolted) 10% 250 g HEB Organic Bread Flour 25% 425 g CM Organic APF 42.5% (1000 g total flour) --- mix 2 min low autolyse 3 hours (had a lunch meeting) 20 g Gray Sea Salt 2% mix 5 min medium-low 2.5 hour bench rest 250 g Guittard Extra Dark (63%) Chocolate Chips 25% 200 g Dried Cherries 20% 200 g Macadamia Nuts 20% --- 12 hour bulk fermentation in fridge, 1.5 hour warm-up, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #ChocolateChips #DriedCherries #Macadamia #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough w/ Chocolate, Dried Cherries & Macadamia Nuts 🤞🏻 --- 200 g starter 20% 670 g Texas Spring Water 67% 50 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 125 g fresh ground BSM Yecora Rojo (bolted) 12.5% 100 g fresh ground BSM Einkorn (bolted) 10% 250 g HEB Organic Bread Flour 25% 425 g CM Organic APF 42.5% (1000 g total flour) --- mix 2 min low autolyse 3 hours (had a lunch meeting) 20 g Gray Sea Salt 2% mix 5 min medium-low 2.5 hour bench rest 250 g Guittard Extra Dark (63%) Chocolate Chips 25% 200 g Dried Cherries 20% 200 g Macadamia Nuts 20% --- #sourdough #bread #ChocolateChips #DriedCherries #Macadamia #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough Crumb --- 75 g starter 20% 260 g Texas Spring Water 69.33% 25 g fresh ground BSM Wrens Abruzzi Rye (bolted) 6.67% 80 g fresh ground BSM Yecora Rojo (bolted) 21.33% 80 g fresh ground BSM Warthog (bolted) 21.33% 70 g HEB Organic Bread Flour 18.67% 120 g CM Organic APF 32% (375 g total flour) --- mix 2 min low autolyse x hours 7.5 g Gray Sea Salt 2% mix 4 min medium-low --- 4 hour bench rest (4 folds), shape, 23.5 hour bulk fermentation in fridge, bake --- #sourdough #bread #CrumbShot #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 75 g starter 20% 260 g Texas Spring Water 69.33% 25 g fresh ground BSM Wrens Abruzzi Rye (bolted) 6.67% 80 g fresh ground BSM Yecora Rojo (bolted) 21.33% 80 g fresh ground BSM Warthog (bolted) 21.33% 70 g HEB Organic Bread Flour 18.67% 120 g CM Organic APF 32% (375 g total flour) --- mix 2 min low autolyse x hours 7.5 g Gray Sea Salt 2% mix 4 min medium-low --- 4 hour bench rest (4 folds), shape, 23.5 hour bulk fermentation in fridge, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 75 g starter 20% 260 g Texas Spring Water 69.33% 25 g fresh ground BSM Wrens Abruzzi Rye (bolted) 6.67% 80 g fresh ground BSM Yecora Rojo (bolted) 21.33% 80 g fresh ground BSM Warthog (bolted) 21.33% 70 g HEB Organic Bread Flour 18.67% 120 g CM Organic APF 32% (375 g total flour) --- mix 2 min low autolyse x hours 7.5 g Gray Sea Salt 2% mix 4 min medium-low --- 4 hour bench rest (4 folds), shape, 23.5 hour bulk fermentation in fridge, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough Crumb --- 200 g starter 20% 680 g Texas Spring Water 68% 50 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 5% 100 g fresh ground BSM Yecora Rojo 10% 100 g fresh ground BSM Einkorn 10% 275 g HEB Organic Bread Flour 275% 375 g CM Organic APF 40% (1000 g total flour) --- mix 2 min low autolyse 1.5 hours 20 g Gray Sea Salt 2% mix 5 min medium-low --- 1.5 hour bench rest (1 fold), 12 hour bulk fermentation in fridge, 1 hour warm up, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #CrumbShot #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 75 g starter 20% 260 g Texas Spring Water 69.33% 25 g fresh ground BSM Wrens Abruzzi Rye (bolted) 6.67% 80 g fresh ground BSM Yecora Rojo (bolted) 21.33% 80 g fresh ground BSM Warthog (bolted) 21.33% 70 g HEB Organic Bread Flour 18.67% 120 g CM Organic APF 32% (375 g total flour) --- mix 2 min low autolyse x hours 7.5 g Gray Sea Salt 2% mix 4 min medium-low --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 680 g Texas Spring Water 68% 50 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 5% 100 g fresh ground BSM Yecora Rojo 10% 100 g fresh ground BSM Einkorn 10% 275 g HEB Organic Bread Flour 275% 375 g CM Organic APF 40% (1000 g total flour) --- mix 2 min low autolyse 1.5 hours 20 g Gray Sea Salt 2% mix 5 min medium-low --- 1.5 hour bench rest (1 fold), 12 hour bulk fermentation in fridge, 1 hour warm up, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 680 g Texas Spring Water 68% 50 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 5% 100 g fresh ground BSM Yecora Rojo 10% 100 g fresh ground BSM Einkorn 10% 275 g HEB Organic Bread Flour 275% 375 g CM Organic APF 40% (1000 g total flour) --- mix 2 min low autolyse 1.5 hours 20 g Gray Sea Salt 2% mix 5 min medium-low --- 1.5 hour bench rest (1 fold), 12 hour bulk fermentation in fridge, 1 hour warm up, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 680 g Texas Spring Water 68% 50 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 5% 100 g fresh ground BSM Yecora Rojo 10% 100 g fresh ground BSM Einkorn 10% 275 g HEB Organic Bread Flour 275% 375 g CM Organic APF 40% (1000 g total flour) --- mix 2 min low autolyse 1.5 hours 20 g Gray Sea Salt 2% mix 5 min medium-low --- 1.5 hour bench rest (1 fold), 12 hour bulk fermentation in fridge, 1 hour warm up, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset #RusticoDiCasaAsaro @unitedoliveoil --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 685 g Texas Spring Water 68.5% 50 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 5% 100 g fresh ground BSM Yecora Rojo 10% 100 g fresh ground BSM Einkorn 10% 250 g HEB Organic Bread Flour 25% 400 g CM Organic APF 40% (1000 g total flour) --- mix 2 min low autolyse 1.5 hours 20 g Gray Sea Salt 2% mix 5 min medium-low --- 2.5 hour bench rest (2 folds), 10 hour bulk fermentation in fridge, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed --- @thecultcast #CultCast @lkahney @erfon @cultofmac #CultOfMac
Sourdough --- 200 g starter 20% 685 g Texas Spring Water 68.5% 50 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 5% 100 g fresh ground BSM Yecora Rojo 10% 100 g fresh ground BSM Einkorn 10% 250 g HEB Organic Bread Flour 25% 400 g CM Organic APF 40% (1000 g total flour) --- mix 2 min low autolyse 1.5 hours 20 g Gray Sea Salt 2% mix 5 min medium-low --- 2.5 hour bench rest (2 folds), 10 hour bulk fermentation in fridge, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 685 g Texas Spring Water 68.5% 50 g fresh ground BSM Wrens Abruzzi Rye (bolted) 5% 50 g fresh ground BSM Spelt (bolted) 5% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 5% 100 g fresh ground BSM Yecora Rojo 10% 100 g fresh ground BSM Einkorn 10% 250 g HEB Organic Bread Flour 25% 400 g CM Organic APF 40% (1000 g total flour) --- mix 2 min low autolyse 1.5 hours 20 g Gray Sea Salt 2% mix 5 min medium-low --- 2.5 hour bench rest (2 folds), 10 hour bulk fermentation in fridge, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
The Bake --- Sourdough --- 150 g starter 20% 510 g Texas Spring Water 68% 25 g fresh ground BSM Musketeer Rye (bolted) 3.33% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 6.67% 75 g fresh ground BSM Yecora Rojo 10% 75 g fresh ground BSM Einkorn 10% 60 g fresh ground BSM Spelt 8% 210 g HEB Organic Bread Flour 28% 255 g CM Organic APF 34% (750 g total flour) --- mix 2 min low autolyse 1.5 hours 15 g Gray Sea Salt 2% 15 g Texas Spring Water (bringing hydration to 70%) mix 5 min medium-low --- 1 hour bench rest, 8 hour bulk fermentation in fridge, 3.5 hour bench rest (2 folds), pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset #RusticoDiCasaAsaro @unitedoliveoil @troubadourbakery --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
The Shape --- Sourdough --- 150 g starter 20% 510 g Texas Spring Water 68% 25 g fresh ground BSM Musketeer Rye (bolted) 3.33% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 6.67% 75 g fresh ground BSM Yecora Rojo 10% 75 g fresh ground BSM Einkorn 10% 60 g fresh ground BSM Spelt 8% 210 g HEB Organic Bread Flour 28% 255 g CM Organic APF 34% (750 g total flour) --- mix 2 min low autolyse 1.5 hours 15 g Gray Sea Salt 2% 15 g Texas Spring Water (bringing hydration to 70%) mix 5 min medium-low --- 1 hour bench rest, 8 hour bulk fermentation in fridge, 3.5 hour bench rest (2 folds), pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset #RusticoDiCasaAsaro @unitedoliveoil @troubadourbakery --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
The Pre-Shape (and a little dancing) --- Sourdough --- 150 g starter 20% 510 g Texas Spring Water 68% 25 g fresh ground BSM Musketeer Rye (bolted) 3.33% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 6.67% 75 g fresh ground BSM Yecora Rojo 10% 75 g fresh ground BSM Einkorn 10% 60 g fresh ground BSM Spelt 8% 210 g HEB Organic Bread Flour 28% 255 g CM Organic APF 34% (750 g total flour) --- mix 2 min low autolyse 1.5 hours 15 g Gray Sea Salt 2% 15 g Texas Spring Water (bringing hydration to 70%) mix 5 min medium-low --- 1 hour bench rest, 8 hour bulk fermentation in fridge, 3.5 hour bench rest (2 folds), pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset #RusticoDiCasaAsaro @unitedoliveoil @troubadourbakery --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
The Fold --- Sourdough --- 150 g starter 20% 510 g Texas Spring Water 68% 25 g fresh ground BSM Musketeer Rye (bolted) 3.33% 50 g fresh ground BSM Rouge de Bordeaux (bolted) 6.67% 75 g fresh ground BSM Yecora Rojo 10% 75 g fresh ground BSM Einkorn 10% 60 g fresh ground BSM Spelt 8% 210 g HEB Organic Bread Flour 28% 255 g CM Organic APF 34% (750 g total flour) --- mix 2 min low autolyse 1.5 hours 15 g Gray Sea Salt 2% 15 g Texas Spring Water (bringing hydration to 70%) mix 5 min medium-low --- 1 hour bench rest, 8 hour bulk fermentation in fridge, 3.5 hour bench rest (2 folds), pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough Crumb --- my family can’t believe that this 30% Warthog loaf doesn’t have mesquite in it! really. the Warthog smells like molasses and tastes like mesquite butter. --- 200 g starter 20% 670 g Texas Spring Water 67% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 100 g fresh ground BSM Einkorn 10% 300 g fresh ground BSM Warthog 30% 200 g HEB Organic Bread Flour 20% 350 g CM Organic APF 35% (1000 g total flour) --- mix 2 min low 1 hour autolyse 20 g Gray Sea Salt 2% mix 3 min medium-low --- 2.5 hour bench rest (2 folds), pre-shape, 1 hour bench rest, shape, 9 hour bulk fermentation in fridge, bake --- #sourdough #bread #CrumbShot #mesquite #molasses #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 670 g Texas Spring Water 67% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 100 g fresh ground BSM Einkorn 10% 300 g fresh ground BSM Warthog 30% 200 g HEB Organic Bread Flour 20% 350 g CM Organic APF 35% (1000 g total flour) --- mix 2 min low 1 hour autolyse 20 g Gray Sea Salt 2% mix 3 min medium-low --- 2.5 hour bench rest (2 folds), pre-shape, 1 hour bench rest, shape, 9 hour bulk fermentation in fridge, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 670 g Texas Spring Water 67% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 100 g fresh ground BSM Einkorn 10% 300 g fresh ground BSM Warthog 30% 200 g HEB Organic Bread Flour 20% 350 g CM Organic APF 35% (1000 g total flour) --- mix 2 min low 1 hour autolyse 20 g Gray Sea Salt 2% mix 3 min medium-low --- 2.5 hour bench rest (2 folds), pre-shape, 1 hour bench rest, shape, 9 hour bulk fermentation in fridge, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 670 g Texas Spring Water 67% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 100 g fresh ground BSM Einkorn 10% 300 g fresh ground BSM Warthog 30% 200 g HEB Organic Bread Flour 20% 350 g CM Organic APF 35% (1000 g total flour) --- mix 2 min low 1 hour autolyse 20 g Gray Sea Salt 2% mix 3 min medium-low --- 2.5 hour bench rest (2 folds), pre-shape, 1 hour bench rest, shape, 9 hour bulk fermentation in fridge, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Quick-Rise Sesame Sourdough (w/ starter + yeast) --- 81 g starter 18.49% 2 g SAF yeast 0.45% 333 g Texas Spring Water 76.02% 32 g fresh ground BSM Musketeer Rye (bolted) 7.3% 76 g fresh ground BSM Einkorn 17.35% 130 g HEB Organic Bread Flour 29.68% 200 g CM Organic APF 45.66% (438 g total flour) 8.5 g Gray Sea Salt 1.94% 54 g Krinos Tahini 12.32% 17 g/2 Tbsp Roasted Sesame Seeds 3.88% mix 1 min low mix 10 min medium-low --- 3.5 hour bench rest (3 folds), shape, bulk fermentation in fridge 5 hours, bake --- #sourdough #yeast #bread #CrumbShot #artisan #baker #autolyse #realbread --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife #SAFYeast #SAFInstantYeast @LeCreuset #Krinos #tahini #sesame --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Combo Mother Sourdough --- 690 g Texas Spring Water 69% 120 g AP/Bread Flour starter 12% 80 g Whole Wheat starter 8% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 100 g fresh ground BSM Einkorn 10% 100 g fresh ground BSM Ethiopian Blue Emmer (bolted) 10% 350 g HEB Organic Bread Flour 30% 400 g CM Organic APF 35% (1000 g total flour) --- mix 2 minutes low autolyse 1 hour 20 g Gray Sea Salt 2% mix 5 minutes medium-low windowpane mix 5 minutes more medium-low --- 3.5 hour bench rest, 11 hour bulk fermentation in fridge, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Combo Mother Sourdough --- 690 g Texas Spring Water 69% 120 g AP/Bread Flour starter 12% 80 g Whole Wheat starter 8% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 100 g fresh ground BSM Einkorn 10% 100 g fresh ground BSM Ethiopian Blue Emmer (bolted) 10% 350 g HEB Organic Bread Flour 30% 400 g CM Organic APF 35% (1000 g total flour) --- mix 2 minutes low autolyse 1 hour 20 g Gray Sea Salt 2% mix 5 minutes medium-low windowpane mix 5 minutes more medium-low --- 3.5 hour bench rest, 11 hour bulk fermentation in fridge, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Combo Mother Sourdough --- 690 g Texas Spring Water 69% 120 g AP/Bread Flour starter 12% 80 g Whole Wheat starter 8% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 100 g fresh ground BSM Einkorn 10% 100 g fresh ground BSM Ethiopian Blue Emmer (bolted) 10% 350 g HEB Organic Bread Flour 30% 400 g CM Organic APF 35% (1000 g total flour) --- mix 2 minutes low autolyse 1 hour 20 g Gray Sea Salt 2% mix 5 minutes medium-low windowpane mix 5 minutes more medium-low --- 3.5 hour bench rest, 11 hour bulk fermentation in fridge, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Combo Mother Sourdough --- 690 g Texas Spring Water 69% 120 g AP/Bread Flour starter 12% 80 g Whole Wheat starter 8% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 100 g fresh ground BSM Einkorn 10% 100 g fresh ground BSM Ethiopian Blue Emmer (bolted) 10% 350 g HEB Organic Bread Flour 30% 400 g CM Organic APF 35% (1000 g total flour) --- mix 2 minutes low autolyse 1 hour 20 g Gray Sea Salt 2% mix 5 minutes medium-low windowpane mix 5 minutes more medium-low --- 3.5 hour bench rest, 11 hour bulk fermentation in fridge, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
The Race of the Mothers: White Flour Starter (Central Milling Organic AP & HEB Organic Bread flours) vs. Whole Wheat Starter (freshly ground Barton Springs Mill Marquis) --- 9:46am, 10:56am, 12:15pm, 2:10pm --- #starter #mother #levain #wheat #flour #sourdough #bread #artisan #baker #realbread #baking #bbga #breadsofinstagram #breadbosses #thebakefeed @thebakefeed @bartonspringsmill #MockMill @wolfgangsmockmill @centralmilling @heb #HEBOrganicFlour @flourambassador
Sourdough Crumb --- 200 g starter 20% 690 g Texas Spring Water 69% 66 g fresh ground BSM Musketeer Rye (bolted) 6.6% 84 g fresh ground BSM Rouge de Bordeaux 8.4% (time to get more!!!) 100 g fresh ground BSM Einkorn 10% 100 g fresh ground BSM Marquis 10% 300 g HEB Organic Bread Flour 30% 350 g CM Organic APF 35% (1000 g total flour) --- mix 2 min low autolyse 1.5 hour 20 g Gray Sea Salt 2% mix 2 min medium-low --- 2.5 hour bench rest (1 fold), 9 hour bulk fermentation in fridge, let warm up/bench rest 1 hour, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #CrumbShot #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 690 g Texas Spring Water 69% 66 g fresh ground BSM Musketeer Rye (bolted) 6.6% 84 g fresh ground BSM Rouge de Bordeaux 8.4% (time to get more!!!) 100 g fresh ground BSM Einkorn 10% 100 g fresh ground BSM Marquis 10% 300 g HEB Organic Bread Flour 30% 350 g CM Organic APF 35% (1000 g total flour) --- mix 2 min low autolyse 1.5 hour 20 g Gray Sea Salt 2% mix 2 min medium-low --- 2.5 hour bench rest (1 fold), 9 hour bulk fermentation in fridge, let warm up/bench rest 1 hour, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #CrumbShot #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 690 g Texas Spring Water 69% 66 g fresh ground BSM Musketeer Rye (bolted) 6.6% 84 g fresh ground BSM Rouge de Bordeaux 8.4% (time to get more!!!) 100 g fresh ground BSM Einkorn 10% 100 g fresh ground BSM Marquis 10% 300 g HEB Organic Bread Flour 30% 350 g CM Organic APF 35% (1000 g total flour) --- mix 2 min low autolyse 1.5 hour 20 g Gray Sea Salt 2% mix 2 min medium-low --- 2.5 hour bench rest (1 fold), 9 hour bulk fermentation in fridge, let warm up/bench rest 1 hour, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #CrumbShot #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 690 g Texas Spring Water 69% 66 g fresh ground BSM Musketeer Rye (bolted) 6.6% 84 g fresh ground BSM Rouge de Bordeaux 8.4% (time to get more!!!) 100 g fresh ground BSM Einkorn 10% 100 g fresh ground BSM Marquis 10% 300 g HEB Organic Bread Flour 30% 350 g CM Organic APF 35% (1000 g total flour) --- mix 2 min low autolyse 1.5 hour 20 g Gray Sea Salt 2% mix 2 min medium-low --- 2.5 hour bench rest (1 fold), 9 hour bulk fermentation in fridge, let warm up/bench rest 1 hour, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #CrumbShot #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 200 g starter 20% 690 g Texas Spring Water 69% 66 g fresh ground BSM Musketeer Rye (bolted) 6.6% 84 g fresh ground BSM Rouge de Bordeaux 8.4% (time to get more!!!) 100 g fresh ground BSM Einkorn 10% 100 g fresh ground BSM Marquis 10% 300 g HEB Organic Bread Flour 30% 350 g CM Organic APF 35% (1000 g total flour) --- mix 2 min low autolyse 1.5 hour 20 g Gray Sea Salt 2% mix 2 min medium-low --- 2.5 hour bench rest (1 fold), 9 hour bulk fermentation in fridge, let warm up/bench rest 1 hour, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #CrumbShot #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset #kutnews @kut_austin --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough Crumb --- 1020 g Texas Spring Water 68% 75 g fresh ground BSM Musketeer Rye (bolted) 5% 150 g fresh ground BSM Ethiopian Blue Emmer (bolted) 10% 150 g fresh ground BSM Einkorn 10% 150 g fresh ground BSM Marquis 10% 450 g HEB Organic Bread Flour 30% 525 g CM Organic APF 35% 300 g starter 20% (1500 g total flour) --- mix 2 min low autolyse 1.5 hours 30 g Gray Sea Salt 2% mix 4 min medium-low --- #sourdough #bread #CrumbShot #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough Crumb --- 1020 g Texas Spring Water 68% 75 g fresh ground BSM Musketeer Rye (bolted) 5% 150 g fresh ground BSM Ethiopian Blue Emmer (bolted) 10% 150 g fresh ground BSM Einkorn 10% 150 g fresh ground BSM Marquis 10% 450 g HEB Organic Bread Flour 30% 525 g CM Organic APF 35% 300 g starter 20% (1500 g total flour) --- mix 2 min low autolyse 1.5 hours 30 g Gray Sea Salt 2% mix 4 min medium-low --- #sourdough #bread #CrumbShot #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 1020 g Texas Spring Water 68% 75 g fresh ground BSM Musketeer Rye (bolted) 5% 150 g fresh ground BSM Ethiopian Blue Emmer (bolted) 10% 150 g fresh ground BSM Einkorn 10% 150 g fresh ground BSM Marquis 10% 450 g HEB Organic Bread Flour 30% 525 g CM Organic APF 35% 300 g starter 20% (1500 g total flour) --- mix 2 min low autolyse 1.5 hours 30 g Gray Sea Salt 2% mix 4 min medium-low --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 1020 g Texas Spring Water 68% 75 g fresh ground BSM Musketeer Rye (bolted) 5% 150 g fresh ground BSM Ethiopian Blue Emmer (bolted) 10% 150 g fresh ground BSM Einkorn 10% 150 g fresh ground BSM Marquis 10% 450 g HEB Organic Bread Flour 30% 525 g CM Organic APF 35% 300 g starter 20% (1500 g total flour) --- mix 2 min low autolyse 1.5 hours 30 g Gray Sea Salt 2% mix 4 min medium-low --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 1020 g Texas Spring Water 68% 75 g fresh ground BSM Musketeer Rye (bolted) 5% 150 g fresh ground BSM Ethiopian Blue Emmer (bolted) 10% 150 g fresh ground BSM Einkorn 10% 150 g fresh ground BSM Marquis 10% 450 g HEB Organic Bread Flour 30% 525 g CM Organic APF 35% 300 g starter 20% (1500 g total flour) --- mix 2 min low autolyse 1.5 hours 30 g Gray Sea Salt 2% mix 4 min medium-low --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough Crumb --- 700 g Texas Spring Water 70% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 100 g fresh ground BSM Rouge de Bordeaux (bolted) 10% 100 g fresh ground BSM Einkorn 10% 100 g fresh ground BSM Marquis 10% 300 g HEB Organic Bread Flour 30% 350 g CM Organic APF 35% 200 g starter 20% (1000 g total flour) --- mix 2 min low autolyse 1 hour 20 g Gray Sea Salt 2% mix 2 min medium-low --- 2.5 hour bench rest (2 folds), 16 hour bulk fermentation in fridge, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #CrumbShot #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Ears! Sourdough --- 700 g Texas Spring Water 70% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 100 g fresh ground BSM Rouge de Bordeaux (bolted) 10% 100 g fresh ground BSM Einkorn 10% 100 g fresh ground BSM Marquis 10% 300 g HEB Organic Bread Flour 30% 350 g CM Organic APF 35% 200 g starter 20% (1000 g total flour) --- mix 2 min low autolyse 1 hour 20 g Gray Sea Salt 2% mix 2 min medium-low --- 2.5 hour bench rest (2 folds), 16 hour bulk fermentation in fridge, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Sourdough --- 700 g Texas Spring Water 70% 50 g fresh ground BSM Musketeer Rye (bolted) 5% 100 g fresh ground BSM Rouge de Bordeaux (bolted) 10% 100 g fresh ground BSM Einkorn 10% 100 g fresh ground BSM Marquis 10% 300 g HEB Organic Bread Flour 30% 350 g CM Organic APF 35% 200 g starter 20% (1000 g total flour) --- mix 2 min low autolyse 1 hour 20 g Gray Sea Salt 2% mix 2 min medium-low --- 2.5 hour bench rest (2 folds), 16 hour bulk fermentation in fridge, pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #bread #artisan #baker #autolyse #wildyeast #realbread #naturallyleavened #natchlev --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
@bartonspringsmill how about doing a baguette shaping class?! cuz as you can see, I need help😩🤪! @tmaxfield_ wants to do one too! anybody else want to learn how to properly shape a baguette? any baguette shaping experts want to come teach a workshop? --- Bastille Day Sourdough Baguettes --- 140 g starter 20% 2 g SAF yeast 0.285% 462 g Texas Spring Water 66% 49 g fresh ground BSM Musketeer Rye (bolted) 7% 70 g fresh ground BSM Rouge de Bordeaux 10% 70 g fresh ground BSM Einkorn 10% 350 g HEB Organic Bread Flour 50% 175 g CM Organic APF 25% 14 g Gray Sea Salt 2% mix 3 min medium-low (700 g total flour) --- 3 hour bulk fermentation (2 folds), pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #yeast #bread #artisan #baker #realbread #baguette #BastilleDay --- #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife #SAFYeast #SAFInstantYeast --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Bastille Day Sourdough Baguettes with @the_aqua_wizard --- 140 g starter 20% 2 g SAF yeast 0.285% 462 g Texas Spring Water 66% 49 g fresh ground BSM Musketeer Rye (bolted) 7% 70 g fresh ground BSM Rouge de Bordeaux 10% 70 g fresh ground BSM Einkorn 10% 350 g HEB Organic Bread Flour 50% 175 g CM Organic APF 25% 14 g Gray Sea Salt 2% mix 3 min medium-low (700 g total flour) --- 3 hour bulk fermentation (2 folds), pre-shape, 1 hour bench rest, shape, 1 hour bench rest, bake --- #sourdough #yeast #bread #artisan #baker #realbread #baguette #BastilleDay --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife #SAFYeast #SAFInstantYeast --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Quick-Rise Sourdough (w/ starter + yeast) Crumb --- 75 g starter 20% 1 g SAF yeast 0.25% 300 g Texas Spring Water 70% 25 g fresh ground BSM Musketeer Rye (bolted) 6.25% 45 g fresh ground BSM Ethiopian Blue Emmer (bolted) 11.25% 40 g fresh ground BSM Marquis 10% 40 g fresh ground BSM Einkorn 10% 100 g HEB Organic Bread Flour 25% 150 g CM Organic APF 37.5% 8 g Gray Sea Salt 2% mix 3 min medium-low (400 g total flour) --- 3.5 hour bench rest (3 folds), shape, bulk fermentation in fridge 5 hours, bake --- #sourdough #yeast #bread #CrumbShot #artisan #baker #autolyse #realbread --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife #SAFYeast #SAFInstantYeast @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Quick-Rise Sourdough (w/ starter + yeast) Crumb with Kacey Musgraves in the background --- 75 g starter 20% 1 g SAF yeast 0.25% 300 g Texas Spring Water 70% 25 g fresh ground BSM Musketeer Rye (bolted) 6.25% 45 g fresh ground BSM Ethiopian Blue Emmer (bolted) 11.25% 40 g fresh ground BSM Marquis 10% 40 g fresh ground BSM Einkorn 10% 100 g HEB Organic Bread Flour 25% 150 g CM Organic APF 37.5% 8 g Gray Sea Salt 2% mix 3 min medium-low (400 g total flour) --- 3.5 hour bench rest (3 folds), shape, bulk fermentation in fridge 5 hours, bake --- #sourdough #yeast #bread #CrumbShot #artisan #baker #autolyse #realbread --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife #SAFYeast #SAFInstantYeast @LeCreuset #KaceyMusgraves @spaceykacey --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Quick-Rise Sourdough (w/ starter + yeast), and Magic the Gathering and NPR in the background --- 75 g starter 20% 1 g SAF yeast 0.25% 300 g Texas Spring Water 70% 25 g fresh ground BSM Musketeer Rye (bolted) 6.25% 45 g fresh ground BSM Ethiopian Blue Emmer (bolted) 11.25% 40 g fresh ground BSM Marquis 10% 40 g fresh ground BSM Einkorn 10% 100 g HEB Organic Bread Flour 25% 150 g CM Organic APF 37.5% 8 g Gray Sea Salt 2% mix 3 min medium-low (400 g total flour) --- 3.5 hour bench rest (3 folds), shape, bulk fermentation in fridge 5 hours, bake --- #sourdough #yeast #bread #magiccards #NPR #magicthegathering #artisan #baker #autolyse #realbread --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife #SAFYeast #SAFInstantYeast @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
Quick-Rise Sourdough (w/ starter + yeast), and Magic the Gathering in the background --- 75 g starter 20% 1 g SAF yeast 0.25% 300 g Texas Spring Water 70% 25 g fresh ground BSM Musketeer Rye (bolted) 6.25% 45 g fresh ground BSM Ethiopian Blue Emmer (bolted) 11.25% 40 g fresh ground BSM Marquis 10% 40 g fresh ground BSM Einkorn 10% 100 g HEB Organic Bread Flour 25% 150 g CM Organic APF 37.5% 8 g Gray Sea Salt 2% mix 3 min medium-low (400 g total flour) --- 3.5 hour bench rest (3 folds), shape, bulk fermentation in fridge 5 hours, bake --- #sourdough #yeast #bread #magiccards #magicthegathering #artisan #baker #autolyse #realbread --- @bartonspringsmill #MockMill @wolfgangsmockmill @flourambassador @centralmilling @heb #HEBOrganicFlour @kitchenaidusa #KitchenAidMixer #ForTheMaking @campbell2664 #campbellsdoughknife #SAFYeast #SAFInstantYeast @LeCreuset --- #baking #breadsofinstagram #bbga #InGlutenWeTrust #breadbosses #thebakefeed @thebakefeed
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