@Timothy McQuaid 362g bread flour 45g wholewheat flour 294g water 9g salt 5g - 1 lime zest 115g - 1 Tbsp Key Lime Oil 23g - 2 Tbsp poppy seeds 19g - 1 Tbsp honey 91g starter (100% hydration) - Build levain overnight (1:5:5), mix everything except poppy seeds n let it fermentolyze 45 mins. - Bulk fermentation included 3 stretch and folds at 45-mins intervals, add poppy seeds during second fold. Proof to a 60% increase in volume. - After shaping, it went into an 8-inch oval banneton for an overnight (19 hr.) cold retard. -Baked in a preheated Dutch oven at 500°F (covered 20 mins, then uncovered at 450°F for 10 mins). Kudos goes to Timothy McQuaid This was an amazing dough to work with. It was so creamy, soft like a marshmallow and what an awesome feeling in my hands. The dough was as soft as a baby's bum. I have never added inclusions before and this was the first time. It was not easy to get it distributed evenly and need some tips. It was a very wet dough to work with and I added a couple of slap and folds and trusted the process. It came together beautifully. I had a tough time shaping and scoring it as so wet. It is extremely hot and humid here. I did not dare to do the initial scoring as it was so wet. I baked it for 7 mins and then scored it. I took great precautions as did not want to damage my loaf after putting in so much effort into it. Overall, I was happy with it. I tried scoring fancy and a little ear did appear and I was taken by surprised. This was my second time scoring a bread. The zest of the lime adding another dimension to it. The bread smelled awesome, limey, refreshing and citrusy in the kitchen. I had half a slice and it was very moist, tasty and no butter needed. It was absolutely heaven in a slice to me. Eating it plain was very rewarding and this recipe is a definitely a keeper. The next time, I bake this I will cut the slices thicker to make French toast for breakfast. This was open bake as I don't have a Dutch oven. I was surprised the scoring worked on my second attempt.

‘Whole Wheat Carrot and Walnut Pan Bread’ 50% Whole Wheat & 50% Inclusions and she still stands ‘Tall & Airy.’ The main contribution made by the carrots is moisture retention. This bread has excellent shelf life.” This is a 'hybrid'; it has both a sourdough levain and instant yeast. Note the high percentage of levain, 35%. A larger amount of levain introduces more organic acids into the dough immediately. This acidity acts as a natural dough conditioner, strengthening the gluten network and making the dough easier to handle. I always use at least 33% levain on a same-day bake without an overnight cold retard. I scaled the recipe to make one 1,157-gram loaf to fit in a 1.5 L Zyliss tin (8 in. x 4 in. x 5 in.). Total flour: 500 grams: 50% KA Bread flour, 50% KA Whole Wheat flour, 78% hydration, 2.1% salt, 25% walnuts, 25% shredded carrots, 1.3% instant yeast, and 35% levain (100% hydration). Ingredients: - Bread flour - 163 (g) - Whole Wheat flour - 250 (g) - Water - 303 (g) - Salt - 11 (g) - Walnuts - 125 (g) - Carrots - 125 (g) - Instant yeast - 6 (g) - Levain - 175 (g) - Method: 1. Mix the levain the night before. 2. Mix all with stand mixer except the inclusions, salt, and yeast 3. 30 min. rest (fermentolyse) 4. Knead for 5 min with stand mixer, then rest 3 min. 5. Add salt and yeast, mix for 3 min. in a stand mixer  6. 3 min. rest, mix in inclusions with stand mixer #1 7. 30 min rest > S&F-1 > 30 min > S&F-2 Fully proofed. This took 1 more hour. (Brod & Taylor @ 78°F) 8. Shape and place in tin 9. Final proof to 1 inch over rim 10. Preheat the oven to 500°F.  11. Lower the heat to 460°F and bake with tin for cover for 15 min. Lower the heat to 420°F, remove the cover, and bake for 15-20 minutes. The 100% hydration levain is a 1:5:5 build, fermented overnight at 70°F. 16 grams (100% hydration starter), 79 grams bread flour, and 79 grams water Fully proofed and baked in a 1.5 L Zyliss tin with a second tin for a cover. No score required.

The "Secret Ingredient" for Stronger Sourdough: Why I’m Adding Lemon Juice to My Bake I’ve been experimenting with my sourdough, and I’ve found a game-changer for anyone looking to level up their crust and crumb: Lemon Juice. If you’ve never tried it, here is why adding just 1 tablespoon of lemon juice (per ~450g of flour) is a total pro move: The pH Factor: Standard bread dough typically sits at a pH of 5.0–5.5. By adding 1 tbsp of lemon juice (pH ~3.0) per 450g of flour, we slightly lower the dough's overall pH. This shift has several technical advantages: 1. Gluten Strengthening (The "Tightening" Effect): An acidic environment promotes better protein cross-linking. This is a massive win when working with Fresh Milled Flour. The bran in fresh-milled grain acts like tiny knives that can shear gluten strands; the lower pH "toughens" the gluten, allowing it to withstand the mechanical stress of the bran and maintain a better vertical rise. Think of it as the balance between two "personalities" of your dough: - Elasticity (The Snap-Back): Like a rubber band. This is the dough’s ability to return to its original shape after being stretched. This comes from your gluten strength (strengthened by the lemon juice). - Extensibility (The Stretch): Like taffy. This is how far the dough can be pulled without tearing. This is influenced by the hydration and inclusions like fat and syrups like honey. 2. Enzymatic Control: Lowering the pH helps regulate enzymatic activity (specifically amylase). This prevents the dough from becoming too "slack" or gummy during long fermentations, which is critical when you’re pushing a high hydration and a long cold retard. 3. Enhanced Maillard Reaction & Shelf Life: The increased acidity interacts with sugars to accelerate the Maillard reaction. This results in a deeper, more complex crust color. Furthermore, the lower pH acts as a natural antimicrobial, inhibiting mold growth and extending the bread's freshness. Results: High-tension gluten, superior oven spring, and a "shatter-crisp" crust with a significantly brighter flavor profile.

A few days ago I shared the sourdough version of our fresh-milled einkorn recipe. Today, here's the yeasted version for those of you who want all that ancient grain flavor without the overnight wait. This one's built for bakers who want to go from flour to loaf in the same day. Fresh-milled einkorn. Same nutty, complex flavor. None of the starter feeding schedule. All the einkorn character, ready in 4-5 hours. The Recipe Pantry now has a growing Ancient Grains section where we're building out recipes specifically for how these heritage flours actually behave. Einkorn doesn't work like modern wheat. It's got fragile gluten, different hydration needs, and flavor that can't be rushed, even when you're using commercial yeast. This yeasted version gives you that flavor in a same-day timeline. If you haven't checked out the Recipe Pantry yet, it's worth a look. Interactive timers, voice navigation, Krusty the AI assistant, and recipes that scale with a tap. All free for Academy members. 👉 Fresh-Milled Einkorn Yeasted Bread 👉 Recipe Pantry ~ Henry ⭐🔥

Gaelic Celtic Bread Challenge A ritual bread year, one loaf each month One loaf for each turning of the year, using modern methods to honor ancient ways.Each bake is inspired by: - An Irish mythological deity, spirit, or persona - A solar or lunar threshold - The agricultural and hearth traditions that shaped Irish foodways Bread is where grain, fire, water, and time meet, and that meeting lies at the heart of the Celtic year. #GaelicCelticChallenge My May bake honors: Bealtaine. One of the four cross-quarter days in Irish Gaelic Celtic tradition. Bealtaine is an Irish Gaelic festival marking the beginning of summer. It is celebrated on May 1st, halfway between the spring equinox and summer solstice. It traditionally marked the time when flocks were driven to their summer grazing lands and would not return until late autumn. The Fire & The Fairies: - On Oíche Bealtaine (May Eve), all domestic hearth fires were traditionally extinguished. They were only relit from the great communal bonfires used to symbolize the sun’s returning power and to purify the cattle and crops. - This is a "thin" time when the veil between worlds is at its wisest. The deep cross and the "fairy holes" are an ancient superstitious nod to "letting the fairies out," ensuring they don't sour the bread or the household's luck. - Yellow flowers (Gorse and Primrose) are scattered here because they were once used to protect the family's butter. It was believed that on May morning, "fairies" or "butter witches" would try to steal the "profit" of the milk, and these solar-colored petals kept the dairy safe. - “Bealtaine Bannock” The Formula & Method are in the comments. #Gramps_Bread #GrampsBread #IrishBread Formula: - Total dough: 1141 g - Total flour: 500 g - 60% Wholemeal flour  (300 g) - 30% Plain (AP) flour 150 g - 10% Wheat bran 50 g  - 100% Buttermilk (500 g) - 10% Egg  (50 g) - 2% salt (10 g) - 1% Baking soda 5 g - 3% Baking powder 15 g - 4.2% Honey 21 g - 8% Olive oil 40 g