I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

Another good bread day, if I do say so myself. This pair came out so soft! 🥰

#Sourdough #WildYeast #BreadPosting #BreadBaking @teamsauerteig

Sourdough English Muffins
#sourdough #wildyeast

Finished #sourdough butternut squash loaf. #fermented #wildyeast #baking

Taking a stab at making a butternut squash sourdough loaf. Squash: roasted. Levain is getting happy. #sourdough #baking #wildyeast

My latest article for The Bulletin is about one of Central Oregon’s newest breweries, #FunkyFaunaArtisanAles in Sisters. It focuses primarily on small batch #wild #fermentation with a house-cultured yeast, mostly draft with a limited run of cans.
#witbier #saison #WildYeast

Read more: https://www.thebrewsite.com/latest-print-article-the-beers-of-funky-fauna-artisan-ales/

This crumb is just gorgeous. I'm really proud of it.

Made with wild yeast (raisin water) and 20% dark rye.

#bread #breadposting #food #foodpics #wildyeast #notsourdough #MastoEats

So as something of an experiment, I tried substituting oat flour (made by running rolled oats through a food processor) for bread flour in my usual wild yeast artisan loaf. It turned out amazing.

Just look at that crust! A perfect golden brown, and for all that the dough was denser than I expected, it had good oven spring.

All in all, very happy with it. Tastes as good as you'd expect.

#bread #breadposting #wildyeast #notsourdough #MastoEats