I’m using the KitchenAid mixer this time… Formula: 100/75/2/10 total flour weight, 1200g, including flour in Hank. Recipe… 2 loaves 540g high gluten flour 540g all purpose flour 780g water 240g Hank 24g salt… added after 30 minutes Fermentolyse —————- 2124g total weight I made 2 batches of this same dough exactly the same way… 1. Pour Hank into KA mixing bowl + 780g water… whisk by hand. Add all the flour and let the mixer mix it to a shaggy mass. Scrap the bottom of mixing bowl to make sure there no dry flour. Fermentolyse for 30 minutes. 2. Add salt and let the mixer develop the gluten on speed 4 four 6 minutes. The dough passed the windowpane test. I removed the mixing bowl and let the dough bench rest in it for 20 minutes. 3. Dump dough out on wet work bench and do a lamination… not to add structure, just to add layers. 4. Put dough in cambro for bulk fermentation on the heating pad that’s set at 84°f. Dough temperature 82°f. 5. After batch A had risen 40% I dumped it on the work bench to divide it, preshape it and bench rest it for 20 minutes. Then I final shaped it and put the 2 loaves into bannetons. 1 went in the fridge 4 hours after the start of mixing, and 1 was final proofed at room temperature. It went in the oven, unscored, after 20 minutes of final proofing. Then I did the same process with batch B after it rose 50%, which took 30 minutes longer in bulk fermentation to get the extra 10% rise. The fridge loaf took 4.5 hours. The loaves both came out fantastic… they were bigger than normal. I think the mixer added more gluten strength/structure and the extended fermentation time gave more gas for the oven, ears and crumb.

I was a Walmart today and I purchased Dark Rye flour, your recipe in the Recipe Pantry calls for medium Rye flour. Will the dark flour work? Do I need to make adjustments? Thank You!

I was craving for cookies and decided to bake some chocolate chip cookies. I added some chopped walnuts to it. I wanted to play around in my safe and happy place, my kitchen. I decided instead of individual cookies why not a bar cookies and easy peasy and less work as it is steamy and hot here. I was going to cut them smaller, but on second thoughts I decided not too. The dough was very short and crumbly. I opted to cut them larger. So, I can cheat and say I ate one, but infact I ate 2 cookies. This is portion control at it's best. 🤣 Here is the recipe if you would love to try it. The whole house is smelling like a chocolate walnut bar right now. If only I could just inhale and not eat it to lose some weight. Temptation is at play which is no good. I better share them with my neighbors out of sight, out of mind. 🤣 https://www.farmhouseonboone.com/sourdough-chocolate-chip-cookies/

I was out of town for the Challah Saturday bake. I finally got around to making it . I kept trying to braid and re-braid but the dough was really soft and I was afraid to overdo it working the braid. It takes good not real pretty, but I decided that how you know its homemade.

Last night I got that old familiar sweet tooth at about 10 PM. I justified what I was about to do by convincing myself that the bananas were going to be too far gone if I waited till the morning so I must bake this banana bread tonight. I did think about portion control though. So I used my mini loaf pans. https://pantry.bakinggreatbread.com/recipes/classic-banana-bread