Its my favorite part of bread making, watching it rising and be all bouncy and stuff!

technically not-naan because i can't have yogurt

Modified version of King Arthur's Pain de Campagne recipe. Work two cups (one per loaf) of semi-sweet mini chocolate chips into the dough before the bulk rise step. Definitely worth a shot! Delicious toasted with some butter, would probably make great French toast as well

• 1/3 Whole wheat flour
• 2/3 White bread flour (all purpose works as well)
• 70% Mill Street Organic Lager (any light lager works)
• 2% Salt
• 1.5% Yeast

Bulk ferment for 2 hrs with one or two folds at 20min and 40min. Proof for 2 hrs then bake in an oven that was preheated with a cookie sheet full of water (careful of the scalding steam when you open the door). As soon as the bread is in the oven spray it down with way too much water (careful of your oven window) then close the door to trap all the steam. You should get some good spring and that nice crunchy/speckled crust.

Protip: 500g of flour is the perfect amount for a 355ml can of beer.

Money is SUPER tight for us this right now and we ran out of milk and couldn't go get more. I found a box of coconut milk in the pantry and looked up recipes for coconut milk bread.

Turns out that there is a Samoan Coconut Bread called Pani Popo that fit the bill perfectly. A very easy dough to make that is forgiving and very tasty.

The slightly sweet bread is a great pairing for the pork shoulder that I cooked sous vide for 36 hours.

I used this recipe: https://youtu.be/Tkx4lNpX3N4

It took me a whole summer but I'm finally getting consistent results from the pizza oven.

I made this one a while back. It's most likely the "Saturday White Bread" from "Flour Water Salt Yeast".

I'm really sorry that haven't been posting, but I have been continuing to take pics for y'all.

So, I split the liquid starter into 2 starters on Day 3, and I've been tending both ever since. I was feeding them every 12 hours, but they were both starting to smell like raw flour, so I switched to 24 hours (it must not be as warm in my kitchen as I thought).

There really hasn't been much action overall.

The liquid starter is pretty much stable and has a nice sour smell. It produces a gas and hooch consistently, but it isn't particularly active. The regular starter has taken until day 9 to develop a sour smell, and it produces a few bubbles everyday, but it's not increasing in volume yet. I think we just haven't captured a vigorous yeast.

Now time for the pics!

Pics

Day 3

A much less exciting day yesterday. As you can see from the above pic from the morning, we're getting some good gas production, but it's gotten quite thin, so it might not be able to trap the gas and actually rise. I can't tell from the side pic if it rose and fell overnight or not.

Much less impressive activity when I went to feed it last night, but you can see from the foam that we're still bubbling away. I think we're getting some serious alcohol production, which is contributing to the thinness. I've heard some people pour off the hooch, but I've never done it.

Instead of usin

Well, this was unexpected. The picture above is just over 33 hours after my previous post. It's a little early for me to trust it, since this is after the first feeding. I'll keep feeding it until it gives a consistent rise, but this is a great sign! It's smelling deliciously sour.

Here's what it looked like before the feeding (the morning after my post, T+17hrs):

And then here's the top-down shot about 16 hours later:

Nearly a full doubling, vigorous gas production. Just incredible.

Maybe it's a mistake, but I'll keep feeding it and posting the results.

Here I go again!

I'm creating a new sourdough starter from scratch, and I thought I should share the process. By "from scratch," I mean with just flour and water. I've seen recipes use active dry yeast, apples, grapes, or even 2 day old food, but your flour already has the yeast and bacteria you need. You just need to give them a hand! And be patient, as is the way of a good baker.

Recipe

pbv: part by volume

• 1 pbv flour (e.g. 1/2 c or 2.5 oz)
• 1 pbv water (e.g. 1/2 c or 4 oz)

1. Thoroughly mix ingredients in a container and cover while still allowing air exchange (use a thin towel, paper towel, or an upside-down lid screwed on loosely).
2. Let sit at room temperature for 12-24 hours.
3. Mix up a new batch, stir old batch, add half the old to the new, and mix thoroughly.
4. Repeat until starter doubles in volume between feedings.
5. Refrigerate starter and feed weekly.

Comments

• Keep smelling the starter and keep a good eye on it. When done it should smell appe

Feel I still have a ways to go due to the darker spots on top but overall I’m pretty happy with this result! Because of timing issues, the dough sat for 2 days before baking.

The recipe is from Serious Eats- No Knead Pizza Bianca (https://www.seriouseats.com/no-knead-pizza-bianca)

This is my first focaccia made from Claire Saffitz's book Dessert Person. Here's a video with the recipe for those interested.

Relatively simple sourdough bread, wheat and rhye mix.

The smell of the roasted garlic was sooo good.

They might not be the most consistent, but I'm learning a lot! Recipe will come with the final total product photo tomorrow!

Starting my 3rd double recipe of Country Loaf for the weekend, goal is 4-5 or 16-20 loaves!