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#leftover #polenta is even better the next day. Butter a cast iron skillet, slice some polenta, add some tomatoes or tomato sauce, cheese, some greens and broil until cheese starts to melt. Take the pot out, crack a few #eggsontop, back in the oven for a couple minutes. Now I do that with bread, beans, rice... #zerofoodwaste #bakedpolenta #storycookingbrazil This is how I ate as a child. Ah, and avocados filled with lime juice and sugar... #storycookingbrazil #papaya #homemadegranola Make bread. Make #toppings. Repeat. #rosemary #GarlicConfit adapted from @cheflentz recipe #123wholewheatsourdoughformula sourdoughformula 100% whole wheat bread #storycookingbrazil #sourdough #cavedrawing A bird? Loaf after bake: 1,147g From the #breadphotobooth #diary . #rethinkingperfect . . I am still using the #123sourdoughformula #flomakanaisourdoughformula but 100% #wholewheat . It is taking some experimentation.  1= starter fed weight 2= liquid weight: 1×2 3= flour weight: 1×3  2% salt I used the formula in a different way for this #boule  I made a #leaven: 218g = starter 218g x 2 = 436g water  218g x 3 = 436g + 218g= 654g wwf 1 tsp salt 1. Before going to bed: Mix leaven: 100g wwf, 100g water and 18 fed stiff starter in a bowl cover. In another container mix water and 436 of the flour. The leaven will ferment and the flour will soak. 2. In the morning, leaven is ready when it's bubbly and floats in water 3. Mix leaven and flour with hands for 8 minutes. VERY wet dough 4. Let dough rest 20 minutes  5. Add the rest of the flour: 2180g and mix another 2 minutes or so until the dough feels like "one" 6. "Stretch and Fold" every 30 minutes, four times. 7. Let dough almost double (this went very fast, less than 2 hours. (I tried to proof other tests overnight in the fridge and it was hard to get the time right, the dough would collapse) 8. Shaped and placed on a well floured bowl and refrigerate for 30 minutes while a cast iron skillet was warming up in the oven. This makes it easy to handle the dough and I am hoping it helped with oven spring. 9. Dump the prepared dough into a hot cast iron dusted with flour, score the bread lightly (I am working on that as you can see.) 10. Bake covered 25 minutes and uncovered 20 minutes 450F oven #readwritecook2017 #painaulevain #bread #fermentaçãonatural #storycookingbrazil @flourambassador #readwritecook2017 #storycookingbrazil #castironskillet #123wholewheatsourdoughformula Sometimes recipe tests give us "imperfect" results yet delicious #breadchips . Drizzled some olive oil, oregano, minced #garlic, salt and pepper on thin sliced bread. Bake in a low oven until dry. It keeps several weeks in a jar. #sourdough #wildyeast #snack #zerofoodwaste #storycookingbrazil See you both in the morning: #levain ripping and #wholewheat soaking in water. Will you dream you are transforming into a delicious #sourdoughbread ? I will. #realbread #storycookingbrazil When I am under the weather, I take myself on a mental holiday by drinking #pinacolada no need for alcohol or umbrella. Waves of butter on my #sourdough also helps. #wintereating #storycookingbrazil Test breads are delicious and exciting foods, ever changing, adjusting. Maybe close to my idea of perfect food because it contains imperfections. I can nibble on them all day, so I hide them from myself. I freeze some slices for a rainy day. #rethinkingperfect “In a higher world it is otherwise, but here below to live is to change, and to be perfect is to have changed often.” Cardinal Newman #zerofoodwaste #storycookingbrazil #123sourdoughformula 100% whole grain Like a toddler after listening to her favorite book, my hands say at the end of a bake: "again!" #comprehension #123sourdoughformula 100% #wholewheat #storycookingbrazil

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#leftover #polenta is even better the next day. Butter a cast iron skillet, slice some polenta, add some tomatoes or tomato sauce, cheese, some greens and broil until cheese starts to melt. Take the pot out, crack a few #eggsontop, back in the oven for a couple minutes. Now I do that with bread, beans, rice... #zerofoodwaste #bakedpolenta #storycookingbrazil This is how I ate as a child. Ah, and avocados filled with lime juice and sugar... #storycookingbrazil #papaya #homemadegranola Make bread. Make #toppings. Repeat. #rosemary #GarlicConfit adapted from @cheflentz recipe #123wholewheatsourdoughformula sourdoughformula 100% whole wheat bread #storycookingbrazil #sourdough #cavedrawing A bird? Loaf after bake: 1,147g From the #breadphotobooth #diary . #rethinkingperfect . . I am still using the #123sourdoughformula #flomakanaisourdoughformula but 100% #wholewheat . It is taking some experimentation.  1= starter fed weight 2= liquid weight: 1×2 3= flour weight: 1×3  2% salt I used the formula in a different way for this #boule  I made a #leaven: 218g = starter 218g x 2 = 436g water  218g x 3 = 436g + 218g= 654g wwf 1 tsp salt 1. Before going to bed: Mix leaven: 100g wwf, 100g water and 18 fed stiff starter in a bowl cover. In another container mix water and 436 of the flour. The leaven will ferment and the flour will soak. 2. In the morning, leaven is ready when it's bubbly and floats in water 3. Mix leaven and flour with hands for 8 minutes. VERY wet dough 4. Let dough rest 20 minutes  5. Add the rest of the flour: 2180g and mix another 2 minutes or so until the dough feels like "one" 6. "Stretch and Fold" every 30 minutes, four times. 7. Let dough almost double (this went very fast, less than 2 hours. (I tried to proof other tests overnight in the fridge and it was hard to get the time right, the dough would collapse) 8. Shaped and placed on a well floured bowl and refrigerate for 30 minutes while a cast iron skillet was warming up in the oven. This makes it easy to handle the dough and I am hoping it helped with oven spring. 9. Dump the prepared dough into a hot cast iron dusted with flour, score the bread lightly (I am working on that as you can see.) 10. Bake covered 25 minutes and uncovered 20 minutes 450F oven #readwritecook2017 #painaulevain #bread #fermentaçãonatural #storycookingbrazil @flourambassador #readwritecook2017 #storycookingbrazil #castironskillet #123wholewheatsourdoughformula Sometimes recipe tests give us "imperfect" results yet delicious #breadchips . Drizzled some olive oil, oregano, minced #garlic, salt and pepper on thin sliced bread. Bake in a low oven until dry. It keeps several weeks in a jar. #sourdough #wildyeast #snack #zerofoodwaste #storycookingbrazil See you both in the morning: #levain ripping and #wholewheat soaking in water. Will you dream you are transforming into a delicious #sourdoughbread ? I will. #realbread #storycookingbrazil When I am under the weather, I take myself on a mental holiday by drinking #pinacolada no need for alcohol or umbrella. Waves of butter on my #sourdough also helps. #wintereating #storycookingbrazil Test breads are delicious and exciting foods, ever changing, adjusting. Maybe close to my idea of perfect food because it contains imperfections. I can nibble on them all day, so I hide them from myself. I freeze some slices for a rainy day. #rethinkingperfect “In a higher world it is otherwise, but here below to live is to change, and to be perfect is to have changed often.” Cardinal Newman #zerofoodwaste #storycookingbrazil #123sourdoughformula 100% whole grain Like a toddler after listening to her favorite book, my hands say at the end of a bake: "again!" #comprehension #123sourdoughformula 100% #wholewheat #storycookingbrazil
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