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paul o' vendange

paul o' vendange

11 hours ago, JoNorvelleWalker said:

I had not baked in a while, but after achieving (mostly) good results with pizza dough, I returned to bread...

 

Bread01042022.jpg

 

 

Much unlike my usual contributions.  The dough is hand mixed and finished with a vacuum autolysis.  Quick and easy, and I can make one loaf at a time.  I feared the dough might be over proofed, but the results were excellent:

 

Sliced01042022.jpg

 

 

 

I'm in the same boat JoNorvelle, haven't baked in a few months, I think it's been.  First loaf "back," a "Rubaud" levain (70% BF, 18% WW - a 50:50 mix of home-milled hard spring and winter wheats, 9% spelt, 3% rye (both milled at home as well).

 

 

IMG_0718.jpeg

IMG_0719.jpeg

paul o' vendange

paul o' vendange

11 hours ago, JoNorvelleWalker said:

I had not baked in a while, but after achieving (mostly) good results with pizza dough, I returned to bread...

 

Bread01042022.jpg

 

 

Much unlike my usual contributions.  The dough is hand mixed and finished with a vacuum autolysis.  Quick and easy, and I can make one loaf at a time.  I feared the dough might be over proofed, but the results were excellent:

 

Sliced01042022.jpg

 

 

 

I'm in the same boat JoNorvelle, haven't baked in a few months, I think it's been.  First loaf "back," a "Rubaud" levain (70% BF, 18% WW - a 50:50 mix of home-milled hard spring and winter wheats), 9% spelt, 3% rye (both milled at home as well).

 

 

IMG_0718.jpeg

IMG_0719.jpeg

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