Friday, October 22, 2021

Sourdough Bread Baking

I pulled out my sourdough starter several months back after a long vacation in the fridge. I call his Paul Hollywood by the way. He sprang back into action and was ready to bake. 
I have been baking basic bread for a while, but I have been seeing these interesting shaped boules through the web and thought I would give them a try myself. 

They turned out so well and were so easy! 
If you are interested in a "how to" I have a tutorial on my instagram page. And I'll post my TRIED AND TRUE basic sourdough boule recipe at the end of this post!

Sourdough Boule 

1/2 cup active starter 
3 1/2 cups flour (you can use up to 50% whole wheat if you would like)
1 1/2 cups filtered water 
1 1/2 tsp salt

Mix flour/flours and salt in large mixing bowl. 
Measure water and add sourdough starter to your water. An active sourdough will float. Mix well
Add wet mixture to dry mixture until combined. 
Cover and allow to rest. After about an hour you can briefly stretch and fold the dough. Meaning take one side stretch it up (don’t allow to break) and fold it over the dough. Rotate the bowl and do it again on all four sides. 
You can do this again in another 15-30 minutes. 
Cover again and allow to ferment and bulk up for at least 12 hours. 
After your fermenting gently take your dough from the bowl, flatten dough with the palm of your hand and fold dough into itself from four sides and flip over and smooth and tighten dough tension. You want the ball of dough to have a nice, smooth top. Turn upside down into a proofing banneton. Allow dough to raise for 1-2 hours until doubled or close. Lightly dust a piece of parchment paper with flour and lay dough carefully onto paper. You do not want to knock the air out of your dough. Score with lame. 
In the meantime heat your oven to 500*. Add your Dutch oven with lid to your oven and allow it to preheat. This will make the cooking vessel nice and hot and ready for your bread. 
After heating lower your heat to 475*. 
Lay your parchment paper with bread dough into vessel. Cover and bake for 30 min. 
After 30 min, remove lid and lower oven temp to 450* and bake uncovered for another 15-30 min (depending on oven ). You want a deep rich brown color to your bread. Remove from oven and transfer carefully to wire rack to cool. 

Tuesday, October 19, 2021

For the love of blogging

I know it has been ages and ages since I have posted anything here, but it isn't because I haven't wanted to, I have! It's just life has been full force forward and I think, "I'm going to blog that" but I wanted to catch up on all that has been missed and then I don't do it. 

So, I guess all that has been missed will either stay missed or I will come back as time allows and reminisce and post. That seems ok to me!

Life right now is pretty great, our family is growing (not in number, haha... but in stature) All my "babies" are babies no longer. Cameo is 24, Eli will turn 19 in a week, Carlie is 17, Abe is 16 and sweet baby Denz will be 9 months old in a couple of days!

Can you even stand it? My gosh he just makes me weak in the knees. I love him SO much! 

The farm is growing too! Guess what happened almost two weeks ago!

Loretta gave us 3 piglets! From closest to farthest is Reba (the runt), Dolly, and Wynonna! 
I was SO excited to see these three little bacon bits running around one morning when I checked. If you follow me on instagram, you may remember me posting about wondering if Loretta may farrow soon because she was swollen in her lady parts and her teats were really protruding. The next morning I found the babes! Squeal! Literally!

The goats are growing as well. They are SUCH a joy to me... I really enjoy my goats. Right now Maximus (formerly known as Spot) is in with the ladies right now. Spring babies! 

The yard is plentiful with chickens, ducks, and geese. I REALLY enjoy the geese. Their honks make me happy when I hear them. Yes, they are noisy and messy, but they are so animated and they talk and they do alert when something is not right and because they are so much louder than the chickens and ducks, it's nice! 

These are our lavender orphingtons. They are SO beautiful in my opinion, but they will NOT stay in the 'yard' with the rest of the fowl. I've got to figure out how they keep getting out because we have lost a few for their persistence in escaping. 
Those black ducks you see in the back of this photo are two of our cayuga ducks. When they start laying their eggs will be grey to black in color. I simply can not wait to get our first eggs from them! We now have Cayuga, Muscovy, and Pekin ducks. 
Speaking of Pekin... I love to watch these two walk. Their waddles are so cute. 

There's lots more I could talk about, but let's save some for the time being. Hopefully I can get back in the swing of blogging more frequently. 

So long for now!