After having just baked my best loaf of authentic artisan sourdough bread ever, see pictures below, 80% hydration ciabatta type dough, shaped into a beautiful batard, using my warm fast fermentation system, one would think I should repeat it, replicate it, right.🤷‍♂️ But that would be way too simple. Let’s do this… the same recipe with considerably less inoculation, considerably gentler gluten development, no slap & folds, no stretch & folds, and do it all with room temperature water and room temperature bulk fermentation.😎 I have 2 batches already in bulk fermentation… a 5% inoculation batch & a 10% inoculation batch. Room temperature is 72°f. Remember Grandpa never gets in a rush. So if Hank and his millions & millions of microbial buddies get mad at me for not putting them on there favorite Mr Heat Pad partner… I can wait them out.🤨 Here’s the play by play so far… we’re already in bulk fermentation now so I’m going to give my family a ride to the airport soon. Hank can handle it I’m sure. Sourdough experiments… ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ May 11, 2020 High hydration experiments… 80% hydration at low inoculation, 5% & 10%, and room temperature bulk fermentation, instead of my warm fast method. Ambient temperature is now 72°f. I’m in no rush because I’m not going to bake any of the 4 loaves included in the two batches of dough today… so I can very patiently wait for Hank and his millions & millions of microbial buddies to work slower because Grandpa didn’t put them on their favorite heating pad. Hank was fed last night with cold tap water 1:5:5 with 50% High Gluten flour + 25% Whole Wheat flour + 25% Dark Rye flour. It’s now 12:30pm and he’s been at peak for a couple of hours without starting to collapse so he’s Rocket Fuel powerful right now. Batch 5% B FORMULA: 100/80/2/5 Total flour 1200g 5% recipe: 2 loaves 727g High Gluten flour 325g AP flour 100g Whole Wheat flour 902g water… room temperature. Hold back 52g water to dissolve the salt during Fermentolyse

A few of you hit a 404 trying to open the Poppy Seed Sourdough Loaf this weekend. Sorry about that. Here's what happened: the recipe was live in the Pantry, but the app on your phone or browser was holding on to an older cached version that didn't know the new recipe existed yet. So when you tapped the link, your device looked in its own memory first, didn't find it, and threw the 404. The recipe itself was never missing. I pushed a fix that tells the app to always check for fresh content first before falling back to the cache. No more trapped sessions on stale versions. What to do if you still see the 404: 1. Close the Recipe Pantry app or browser tab completely 2. Reopen it 3. Tap the link again If you've installed it as an app on your phone, force-close it from your recent apps list and reopen. That pulls the new version down. Direct link to the recipe: https://pantry.bakinggreatbread.com/recipes/poppy-seed-sourdough-loaf Thanks for the patience and for flagging it. That's how we keep this thing sharp. Henry