I baked two loaves of 100% wholemeal wheat flour. Ingredients: - 500g wholemeal wheat flour - 470g Water (94% hydration) - 110g Levain - 10g Salt I did one hour of autolysis.

Made this yesterday. Comes from French country side when the villagers gather around the communal oven to bake their breads. It is know for feeding a family all week. The Boule is 1800 grams but I did the 1200 grams. It has a rye tang to it, which I love. A hearty bread meant to serve as a sandwich, French Toast then croutons at the end. I needed to let it proofed a little bit longer but it tastes wonderful. Was practice for our high hydration tomorrow.

This is a tribute to Henry Hunter @Henry Hunter and Robert Caldas @Robert Caldas who both introduced this carrot focaccia bread to us. I wanted to play in my safe and happy place today. I took the focaccia and cinnamon roll recipes from Henry's Recipe Pantry. I extracted what I needed from both. I grated some carrots and added extra spices as I love spices. I am a Spicy Lady. I did the cinnamon roll cream cheese icing and iced it. I sprinkled some dessicated coconut on top as well as some almond flakes to give it color. I added my carrots after the 4th stretch and fold. The dough was a beautiful orange color and so lovely to work with. The dough had so many huge bubbles. The more I dimpled, the more bubbles were appearing all over the place. I cried for joy and thank God for helping me. I have never seen this before and was taken by surprise. I contribute this to our stiff starter. Thank-you, my Stiff Squad for alway being there for me. I appreciate each and everyone of you! Love you tons! ❤️ @David Bachman @Candi Brown-McGriff @Donna Angelo @Linda Glantz

Week 5 | Crust & Crumb Academy That Night, Someone Brought Babka to a Hospital Room @Jen Dolan's Saturday started on fire. Her aunt was in the ER. Her son forgot his cleats. Her husband was scrambling. She barely got her dough started, so she improvised: Nutella mini babkas, thrown together before she had to race out the door. Most people would've skipped the bake entirely. Jen didn't. And that night, she came back to the thread to tell us what happened: "I had to come back tonight to share that I brought my aunt who is in the hospital a big slice of babka and it made her so happy. She loved it! Thanks for the recipe @Henry Hunter." Ten likes. @Colleen Vergara: "that's beautiful!" That's what this community is for. Not the perfect loaf. Not the clean braid. The fact that someone with her whole day on fire still made babka, and then used that babka to bring comfort to someone she loves in a hospital bed. If you want to know what Babka Saturday was about this week, start there. The Week Before Saturday The 999 comments in that working thread didn't happen by accident. Henry spent the entire week building toward it. Monday and Tuesday, he dropped the enriched dough intro: "Most of the bread we bake around here is lean..." That single post pulled 73 comments and 18 likes as bakers started realizing this week would be different. Wednesday, the Bread Debate Poll landed: Chocolate vs. Cinnamon vs. Savory. Fifty-seven votes. Seventy-nine comments. Sixteen likes. The community argued, chose sides, and got hungry. @Cheryl Odden opened a separate Babka Flavors thread the same day, and that one ran to 50 comments on its own as bakers started dreaming up what they'd actually make. Counter Culture with Dave and Henry went live Wednesday too. Thursday, Henry posted "Your refrigerator is not a waiting room" to set up the cold retard strategy, which earned 37 comments and 32 likes. A new quiz dropped alongside it, and @Buddy Tatum came in with a perfect score of 2,575. Friday was when the thread volume went vertical: "It's Friday. You know what that means" (63 comments), the Friday Night Secret (63 comments, 17 likes), Holiday Babka Tip! pinned at the top (81 comments, 24 likes), Mini Babka's post (23 comments, 20 likes). @N P went to the store with zero flour on Friday and was mixing dough by Friday night. By the time Saturday's working thread opened, the community had already been marinating in babka for five days.

I treated myself to a new starter jar form Sourhouse .It’s going to be much easier to keep Frida clean and scoop out what I need for baking . Transferred my original starter already. The old will be kept for discard. Happy baking.