@Henry Hunter today i have place her out of fridge and discard her by dehydrating all but thirty grams.. now Bella V has been only fed nearly three hours ago she is 🫧🫧🫧bubbling away activity on the top slowly but she will be ready in two hours for me to do a bake.. haven't needed to baked since Saturday..

‘Everyday Bread’ (60% Whole Wheat) This is the same recipe listed in the new King Arthur's ‘Big Book of Bread' on page 129. Total dough: 743 grams Total flour: 376 grams - 60%, 226 g, Whole wheat flour - 40%, 150 g, AP flour - 75.4%, 284 g, milk - 7.4%, 28 g, butter - 11%, 42 g, honey - 1.9%, 7 g, salt - 1.6%, 6 g, instant yeast. Baked in an 8 1/2" x 4 1/2", standard loaf pan. Method: 1. Mix all ingredients and let them rest for 15 min. To hydrate & soften the bran. 2. Transfer the dough to a wet surface and knead or slap & fold until a tacky, springy dough forms 3. Proof until doubled about 1hour. 4. Shape and place in the loaf pan. Top with wheat germ if desired. 5. Let rise until the loaf crowns about 1" over the edge of the pan, 1 1/2 hours.    6. Bake at 350°F for 35-40 min.  One loaf is made using King Arthur’s ‘Golden Wheat Flour’ and the other their ‘Whole Wheat Flour’. ‘Whole Wheat Flour’ is made from hard red spring or winter wheat. ‘Golden Wheat Flour’ is made from a different variety of wheat. It’s made with whole hard white spring or winter wheat, resulting in a paler color, and its taste is milder. It also has more extensibility than regular whole wheat flour, meaning it can stretch and form a dough more easily due to its milder bran particles, which interfere less with gluten development, resulting in a dough with better elasticity and less density compared to traditional whole wheat flour. It makes for a ‘Less Dense Loaf’. Both loaves were made exactly the same except for the variety of whole wheat flour. In the pictures, the loaf and the crumb on the right are made with the ‘Golden Wheat Flour.' Notice the increased volume of the loaf on the right. What is ‘Whole Grain’? If we think of a grain of wheat as an egg, - The outer hard shell is the 'Bran’. - The inner yolk, which is the most nutrient-rich part, is the ‘Germ’. - The egg white that can be whipped up into an airy meringue is the ‘Endosperm’. We get ‘Whole Grain’ flour by milling the ‘Whole Grain’ of wheat, including all three parts.

This is my first attempt at using Henry's Japanese Milk Bread recipe. This bread smells amazing!

I get a sweet tooth about this time of night and all I had was a couple of pairs. So, I made a quick Galette. It’s not much to look at right now, but give it 20 minutes. OK, it’s been 20 minutes

One of the things I used to struggle with was figuring out how to move a finished bread from point A to point B without destroying it. Star bread especially, with those twisted points, you don’t want to just toss it on a plate and hope for the best. I found these corrugated cake boards at Walmart and they changed everything. You slide your star bread right onto a 14-inch round board and it stays firm. Take it to a dinner party, bring it to a friend’s house, set it on the table as a centerpiece. It travels clean and it looks professional when it arrives. I just ordered another pack so they’d be here in time for Saturday. If you’re planning to bake this weekend, grab a pack now so you’re ready: https://www.walmart.com/ip/24107722 They’re cheap, they’re sturdy, and when you wrap the whole thing in cellophane with a ribbon, people will think you spent $40 at a bakery. You’re welcome.