u/mah_ree

700g King Arthur Organic Bread Flour

300g fresh milled Yecora Rojo flour

820g H2O

200g ripe starter

20g kosher salt

First bread with this new (to me) grain and using my ooni halo mixer!

I mixed the flour and water on low (20%) for just a couple minutes, then did a 30 min autolyse

Added salt and starter, mixed on low a few minutes then gradually increased to 40% until it was holding a loose pumpkin shape in the mixing bowl. Probably about 6-8 minutes

Did a few slap and folds then put in my bulk ferment container. Coil folds every 30 minutes for the first 1.5 hours. It held around 78F for 3.5 hours. (I was reading how fresh milled grain ferments a lot faster, and with the heat wave I did a BF much shorter than I'm normally used to)

Pre-shaped, 30 min bench rest. Then shaped into batards and cold proofed in fridge overnight

Baked in my challenger pan @ 475F, 20 min covered and roughly 18 min uncovered until it was golden brown

I underproofed it seems, but it's always an adventure working with a new grain! Still pretty happy with the results

Would love any suggestions for new wheat berries to try, I'm deep in the rabbit hole of working with fresh milled flour now!

Made some sourdough ciabatta, so naturally I had to make a delicious sandwich with it!

This has a plethora of vegan cold cuts, ripe tomato, and a tangy grinder salad (iceberg, pepperoncini, red onion, veganaise, mustard, red wine vinegar, garlic, Italian herbs).

This was my first successful foray into open baking with steam, meaning the crust gets thin and crispy while allowing for decent oven spring and a pillowy soft interior to the ciabatta. It's sourdough but all made in one day, so it's not really 'sour' at all. It has 15% fresh milled khorasan wheat, which gives it a subtle buttery and sweet flavor, and a beautiful slightly golden hue. Recipe came from the Perfect Loaf!

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A versatile pasta sauce that highlights the flavor of caramelized sunchokes. This makes a rich, silky smooth, caramel-colored cream sauce that you can mix and match with any pasta shape, veggies, or proteins. For this one, I used pan seared mushrooms and asparagus with calamarata pasta.

Recipe out of Mississippi Vegan's first cookbook. This cake is filled with tropical fruits (ripe banana and crushed pineapple), warm baking spices (cinnamon, nutmeg, allspice) and toasty pecans. A tangy whipped cream cheese frosting brings it all together!

This was so good.

I used a 48 hr cold fermented sourdough New York style crust - so high protein flour for a chewy and crisp thin crust

Base is half cashew-based 'alfredo' and half homemade red pizza sauce

Topped with Swap chicken slices, mozzarella (good planet), and grated parm (violife)

Baked in an outdoor pizza oven at around 600F for 4-5 min

Topped with more parm, toasted herby panko breadcrumbs, and fresh basil!

This one is a classic and is so easy to veganize!

I used Swap chicken and it's the most insanely identical taste and texture to a chicken breast.

Recipe is pretty standard - salt and pepper on the thawed chick'n, dredge in flour, pan fry in olive oil. Remove chick'n. In the same pan, add finely chopped shallot, then after a couple min add a handful of capers, smash some of them in the pan with a fork, then garlic, lemon zest. Sauté for another min or two. Add a dry white wine to deglaze pan, cook down by about half, then in goes the juice of a lemon and some chick'n broth (better than bouillon). Bring to a simmer, turn off heat and stir in a few knobs of very cold butter (earth balance) to emulsify and make a luscious lemony butter sauce. Add back in the chick'n and keep on a low simmer for another couple minutes to warm through. Voilà!

SO GOOD!