2 March O3



We're looking for a bit of a kick for our bread this week. So, we'll make a standard bread, but we'll add a bunch of stuff to it before the last rise. Some ideas: fresh rosemary, sundried tomatoes, Liza's mom's homemade olives, maybe some cheese? We'll see. It will be easy to over-do if we're not careful. Also, on this one I'm going to do a 60% hydration. I've been doing 65% hydration, but then I have to add a bunch of flour as I knead it, and I'm not always reflecting that extra flour here. I don't think our climate can handle a 65% hydration as the flour must already be pretty moist.
Starter:
  • 300 g all purpose flour
  • 300 g whole wheat
  • 200 g buttermilk
  • 450 g water
  • 1 TBS yeast

    • Dough:
  • g all purpose
  • g stone ground wheat
  • g fine rye
  • g water
  • g salt

    • Gunk:
  • fresh rosemary
  • olives
  • sundried tomatoes

    • (Later) The less water is definately the way to go. I didn't add anymore flour as I kneaded than what is listed here. When it's raining, Duvall is a 60% hydration kind of town.