Stuffed Loaves

Recently I experimented with making stuffed bread. I used two different doughs–Forkish’s Overnight Country Brown recipe with Wheatsome flour, and our pizza dough recipe with Bucking the Sun Pizza flour for the loaf shown in this Instagram post. View this post on Instagram Inspired by @cairnspringmills, I experimented with a stuffed loaf for Katie's going…

Recipe: Wheatsome Sablés

Warning sign: Truly too good Wheatsome Sablé Cookies This recipe originated with Chad Robertson’s 50/50 Sablé Cookies in Tartine Book Nº 3. I love almonds and chocolate, plus I had some Plum Good Currant Jam from the farm, so these are my two variations on the Tartine recipe. I’ve cut his recipe in half. Made on…

Wheatsome finds yeast in California

View this post on Instagram Really happy with these beauties. I used @conservationgrains amazing wheat blend, and @wiremonkeyshop Tyler’s ufo lame. Long 5 hour autolyse, 4 hour bulk with 4 s&fs and one lamination, divided shaped and then proofed in the fridge overnight. Can’t wait to try these!! #sourdough #sourdoughbread #sourdoughstarter #sourdoughclub #sourdoughschool #sourdoughscoring #artsianbread…

Recipe: Overnight Country Bread

The cookbook Flour, Water, Salt, Yeast, by Ken Forkish guided the development of our Flour from the Front blends. Starting with the Overnight Country Brown recipe on page 173, using no commercial yeast, we inversed the amount of white flour and whole grain flour in the final dough to make beautiful loaves. Our sourdough starter…