Whole Wheat Molasses Pan Loaf A soft, deeply flavored pan loaf with a hint of tang from buttermilk and the rich warmth of molasses. The crumb is tender and fragrant, with just enough whole grain to give it character without losing that classic sandwich bread feel. Formula: (Scaled for a 9 × 5 inch loaf tin) Total dough: 1033 g Total flour: 550 g (100%) • 80% Bread flour - 440 g • 20% Whole wheat flour - 110 g Total hydration: 72% • 47% Water - 259 g • 25% Buttermilk - 137 g • 2% Salt - 10 g • 8% Molasses - 42 g • 5% Olive oil - 26 g • 2% Instant yeast - 10 g Method: (78°F / 26° - stand mixer) - Mix all dry ingredients. Add liquids and mix for 2 minutes. - Mix on speed #2 for 10–12 minutes until smooth and elastic. - Bulk proof until doubled (~60 min). - Shape and place in oiled tin. - Proof to 1 inch over rim (~1 hr). - Preheat oven to 425°F / 220°C. - Egg wash. - Bake 20 min covered (2nd pan), Reduce to 375°F / 190°C and bake for 25 min uncovered.

Two loaves of Pain de Campagne. Both are identical recipes. One pound of flour each. Both were cold retarded in 8-inch oval bannetons. Formula: Total weight: 802g Total flour: 453g; 90% Bread flour & 10% Whole Wheat flour 75% water, 2% Salt, 20% Starter Method: - Levain built overnight (1-5-5) - Mix all and fermentolyze for 45 min. - Bulk fermentation with three stretch & folds @ 45 min. intervals - Shape & cold retard overnight in an 8-inch oval banneton - Preheat oven and pans to 500°F - Baked in a Dutch oven or a 9x5 loaf pan with a cover at 475°F for 20 min. Remove cover and bake for 10 min. @ 450°F 

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 April bake honors the ‘The Bright-Dark Threshold.’ April in Ireland is the month of the Scairbhín na gCuach (the "rough time of the cuckoo"). Mythologically, this is the final battle between the Cailleach (the Hag of Winter) and the burgeoning spirit of the May Queen. The weather is famously "bright-dark" - sunshine followed by "lamb-killing" snow. This is the ‘Seasonal Turning Point: The Hunger Gap.’ Historically, April was the leanest month in the Irish year. Much of the stored grain is sprouting or rotten, and the new crops are not in. It was a time of stretching resources. This bake honors the "Agricultural Hearth" by using ingredients that would have been scavenged or preserved: - Hazelnuts; The hazel (Coll) is the ultimate symbol of wisdom and poetic inspiration. - Dried Apples: The apple (Quert) represents immortality, healing, and rebirth. - Butter from the early spring churning. - Eggs showing the spring renewal. Tree of Life Hearth Bread A yeast-based hearth loaf built on the past and the promise of the future. This loaf honors the life-giving forest: making the best of what was and having faith in what has not yet grown. Formula: Scaled to fit a 25 cm (10-inch ) cast iron Dutch oven. With 70% inclusions, this recipe makes a dense, fruit-and-nut-forward enriched bread. - Total dough: 1516 g - Total flour: 555 g - 100% Strong (Bread) flour  (555 g) - Hydration:  - 63% Buttermilk (347 g) - 30% Hazelnuts (167 g) - 40% Dried apples (222 g) reconstituted wt. - 10% Egg  (58 g) - 6% Butter (32 g) - 3% Brown sugar (87 g) - 3.5% Mixed spice (20 g) - 3% Instant yeast (17 g) - 2% salt (12 g) -

Happy Easter! I made a Pain de Campagne batard and an Apricot Cardamom Sourdough boule. Total flour: 550g; 90% Bread flour & 10% Whole Wheat flour 75% water, 2% Salt, 20% Starter Inclusions: 20% Apricots, 1.3% cardamom Sorry, no crumb shot; they are gifts for our Easter hosts.

Whole Wheat Raisin Bread A soft, fragrant pan loaf packed with rum-soaked raisins, warm spice, and a touch of whole grain.The crumb is tender, lightly sweet, and aromatic, the kind of bread made for toast, butter, and a quiet morning. Formula: Scaled for a 12 × 4.5 × 3.125 inch Standard long loaf tin Total dough: 1400 g Total flour: 658 g (100%) • 80% Bread flour - 526 g • 20% Whole wheat flour - 132 g • 70% Water - 461 g • 2% Salt - 13 g • 7% KA Harvest Grain Blend - 76 g • 30% Raisins - 197 g • 0.6% Ginger - 4 g • 0.6% Cinnamon - 4 g • 0.6% Allspice - 4 g • 2% Instant yeast - 13 g Method: Using Brod & Taylor proofing box @ 26°C / 78°F and a Stand mixer 1. Soak Raisins in Rum overnight, drain and sprinkle with flour 2. Mix all dry ingredients, add water and mix for 2 min 3. Mix on #2 for 8-10 min. 4. Add Raisins and mix in on #1 5. Bulk proof until doubled about 60-90 min. 6. Shape and place in oiled tin 7. 2nd proof to 1 inch over rim, about 1 hour 8. Preheat oven to 375F 9. Eggwash 10. Bake for 20 min. with a second pan as cover, remove cover and bake for 25 min. Soft crumb. Warm spice. Sweet bursts of raisins. A classic pan loaf, done right.