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Table of Contents
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Whole Grains
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100% Whole Wheat
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10-Grain Whole Wheat Light Heartiness
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10-Grain Whole Wheat Medium Heartiness
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10-Grain Whole Wheat Real Deal HeartinessThis loaf, you, and a 10 mile hike
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Spent Grain, Rye, and Whole WheatThe dreamiest whole grain bread babe 😍
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Corn, Wheat, RyeThe crispiest and crunchiest crust
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Oat PorridgeThe dream for any oats lover
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Polenta PorridgeSuch custard
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Country Blondes
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80% Bread Flour, 20% Whole Wheat
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70% Bread Flour, 30% RyePumpernickel, rye love
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70% All Purpose, 20% Whole Wheat, 10% RyeA fantastic base for any nut butters and spreads
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30% Whole Grain Corn Grits/Polenta Porridge BreadHave you ever eaten a custard cloud. ☁️
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Enriched
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20% Whole Wheat SandwichMilk bread style
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60% Whole Wheat SandwichA solid sandwich friend (milk bread style)
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40% Whole Wheat Vegan SandwichMilk bread style, multiple repeat successes
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50% Whole Wheat Vegan SandwichMilk bread style
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Seedy Sandwich LoafFor all those bird-like friends who love seeds 🐦
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The Journey
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Some organized chaosNow with accompanying images!
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Disclaimer
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It's best to look at the success ratios and take the method with a grain of salt. (Ha! Pun intended.) A certain success recipe may require x coil folds but I will make adjustments to the duration between folds and final number of folds based on the temperature and feel of the dough. Much of the trial and error process is learning what "good" dough looks and feels like. I tend to mix the autolyse part by hand, mix in leaven and salt with a mixer, and then all the folds are done by hand. For questions or clarifications, send me a message or an email. This google sheet is more for my personal record keeping than an explicit recipe log.
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Starter/Levain Notes
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My starter, Mướp, is fed 50/50 whole rye/all-purpose twice a day. She lives on the counter and I feed 5g rye, 5g all-purpose, and 10g water. I accumulate the discard in a jar in the fridge and then make waffles about once a week.
When I build the levain to make the non-enriched doughs, I feed 100% rye. For all the enriched breads, I feed 100% whole wheat or 100% rye depending on my mood for the sweet starter.
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