Recently switched to using the “Caddy Clasp” shaping technique. Khorasan flour has weaker gluten and my theory is I’ll get more oven spring with gentler shaping.

Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.

I forgot we have a Matrix chat server until after Sopuli came back. Thanks to Rynach for rebooting I'll keep my fingers crossed.

Sourdough bâtard popped a lovely ear

75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.

While the sponsored event is canceled, you can’t keep thousands of stoners away from Hippy Hill.

• 100g whole khorasan flour
• 200g boiling water
• 100g whole khorasan flour
• 500g bread flour
• 340g warm water
• 200g starter
• 16g salt

Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m

Add another 100g khorasan, 500g bread flour, 340g warm water

Mix with dough hook 3 minutes @ speed 2

Cover and rest for 1/2 to 3 hours to autolyse

Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane

Add 200g starter and 16g salt

Mix with dough hook for 8 minutes @ speed 3

Final dough temperature should be 74F

Cover and bulk ferment at room temp for 12 hours

Divide and preshape dough, rest 15-30 minutes

Shape dough, proof on counter 1-2 hours

(Optional) Retard dough in fridge 6-48 hours

Bake with steam @ 450F 38-50 minutes depending on loaf size

I mean it’s right there in his name. Also I did a book report on him in middle school. Actually he was an ineffective president who steered America right into the great depression, but he had a good one-liner.

Recipe is 75% bread flour, 25% whole khorasan, 80% hydration.

Bonus crumb shot:

75% bread flour

15% whole khorasan

10% scalded whole khorasan

77.5% hydration

Baked with ice in a dutch oven.