Here a photo of my Dreikornbrot bread with sunflower, poppy and sesame seeds. It has cracks all along the sides and I don't know why. It looked like it was browning too fast so I lowered the temperature to 375 degrees F. I'll send a crumb shot tomorrow when it cools completely.

I baked a sourdough bread by using 40% Khorasan flour and following the Breadtopia recipe. This is the recipe link: https://breadtopia.com/kamut-sourdough-bread/ Ingredients: 40% Kamut Whole Grain 300 g bread flour (2 1/3 cups) 200 g whole grain Kamut (1 1/3 cups) 360 g water (1 1/2 cups) 75 g sourdough starter (1/3 cup) 9 g salt (1.5 tsp) Instructions Mix the flour and water. Cover to autolyse for 1-2 hours. Add the starter and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40minutes. After the rest, begin a series of stretching and folding every 20-30 minutes. I did six stretch and folds for the all-Kamut and the 40%, and four for the 20% Kamut. Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature. (My all-Kamut fermented 9.5 hours at 75 F. The 40% fermented for a total of 11 hours: 3 hours at 76F and 8 hours at 64 F. The 20% fermented 10 hours at 72 F.) Scrape the dough onto a well-floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video . Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose flour, rice flour, or bran flakes. Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look. Let the dough proof 60-90 minutes at room temperature, or 6-10 hours in the refrigerator. I proofed the whole grain loaf in the refrigerator for 7 hours, as the dough was very sticky and difficult to handle. The 40% and 20% doughs proofed at room temperature for 75 and 90 minutes, respectively. Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside. Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. If you refrigerated the dough and your baker is clay, use a layer of parchment paper between the cold dough and the hot clay.

In process the past two days. What an interesting bread. I’ve never made anything like this before. It actually smells earthy & yummy. I think the chocolate and the seeds make it interesting… Today is bake day!

I've been living in white tail deer country for damn near my entire life. This mom and baby just came through the yard a few minutes ago, and it is just too cute not to share. The mom has been hanging around the last few ways, so I figured the fawn wasn't too far away.

Happy Friday! Here's a preview of the new recipe drop in our ongoing exploration of breads from Europe. This is a Bayerisches Landbrot or Bavarian country bread from Germany. It features an equal mix of white bread flour, whole wheat flour, and dark rye flour. What truly makes it Bavarian is the addition of toasted and ground caraway seeds. Techniques include an overnight rye sour build and long autolyse of the whole wheat flour. The formula and baking guide drop later this weekend! Who's on Team Caraway?