Tons happening . I made a considerable amount of levain from the saved starter/ outdated dough . I made 2000g of pizza dough, a 1400 gm 100% milled Rouge de Bordeaux and white arduous wheat and spelt 13” Pullman and a couple of – 850gm dried blueberry- pecan buttermilk boules.
Edited: I saved 150g of the WW Pullman dough as outdated dough. I can hardly wait so as to add it to no matter I bake subsequent. It would fairly awhile as we’ve got a whole lot of bread !
All the pieces rose like loopy with completely nothing to develop the dough however a 1 hr autolyse and a couple of units of bowl folds. The Pullman had no bulk rise it went straight to the buttered pan to rise then into the fridge to retard. The boules had a 3hr bulk then folded the fruit nuts into the dough, formed and allow them to rise 1 hr after which retarded in a single day.
The pizza had an autolyse then was bowl folded and a couple of laminations and a bulk then formed and par baked all in sooner or later.
I additionally prepped 3c hulled entire barley with 6tsp water x 12hr relaxation and flaked it. Straightforward peasy took 15 min with the electrical Marcato machine.
A pic thrown in of our every day salad with the Pullman slice and do-it-yourself beet hummus with my do-it-yourself tahini to easy the way in which.
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