Bread Porn Tucson, AZ

// Five Day Beer Bread//

Well, this bread was an interesting experience.image

So I got this beer made by The Phoenix Ale Brewery, and on the bottle, it says that they don’t pasteurize their beer, so there’s live yeast in the bottle. Immediately I thought of using the yeast in the beer to make bread.


So, I pulled out the apple cider buckwheat recipe that I had such great results with and adapted it for beer.

Day One - Levain

Buckwheat Flour 200g

Beer 250ml


I let that mixture sit for 24 hours.

Day Two: Dough

Levain (above)

Bread Flour 770g

Vital Wheat Gluten 30g

Beer 510g

Salt 25g

Pecans 30g


I kneaded the dough without the salt or pecans, autolysed for 20 minutes and then mixed the rest in. I let the dough bulk ferment for a few hours, nothing happened, so I kept waiting. I figured beer yeast might be slower acting than my wild yeast, so I waited a full 24 hours.


Day Three

So…nothing happened. I decided to add some of my wild yeast starter to the mix. I put the dough back in the mixer and kneaded it again,  It was starting to get grey on the edges and get a really sour odor. I let it ferment overnight.

Day Four

There were some bubbles, but not much rise. I divided the dough and let it proof in proofing bowls. I got home late and they hadn’t risen, so I threw the dough in the fridge.

Day Five

In a last ditch effort to save this dough, I got out the active dry yeast, activated it in warm water and added it to the dough, just pouring unmeasured amounts of bread flour into the dough. Then I hand kneaded the dough awhile. I felt like the gluten had somehow gotten undeveloped and I wanted to make sure it had the potential to still work.

I let it bulk ferment and it rose some. Then I proofed the dough again…I think for something like 3 hours, but maybe more. I got home and found over-proofed dough.


So I immediately preset the oven and impatiently waited for it to warm up. only got to 450F before I loaded them in.  25 minutes later, I got this.


It ended up tasting really good, not too sour like I had feared, but denser than i would have liked.


Submitting to Yeast Spotting

// Buckwheat Porridge & Fruit Bread//

I had some leftover buckwheat cereal, so I put it in my pre-ferment for this bread.

Day one: Levain

About a cup(?) of cooked buckwheat cereal with some honey, salt and butter (cooked at 3:1 ratio cereal to water)

All the starter from my refrigerator, about 1 cup flour and 1 cup water (100% hydration)

Pre-ferment for 24 hours

Day two: dough

All of the levain

1000g King Arthur Bread Flour

665g water

20g pink Himalayan sea salt

2oz dried “orange” cranberries

1/2 cup wheat germ

I’m not sure what the final hydration came out to because of the porridge, but it was a pretty wet dough. I added about another 1/2 cup of bread flour to the dough as it was mixing because it was sticking to the sides of the mixing bowl.

I let the dough sit from 4pm to 12pm, at which point my wife put the dough in the refrigerator. I got home at 1:45am and took the dough out. It was still a bit low in volume, but I folded it and cut it into two boules and placed the two halves in bowls for the final proof overnight, on the counter.

Day three: bake

Got up at 10:15 and preset the oven to 500F, took a look at the dough, which was proofed nicely. It seems that I’ve cultured a very slow acting strain of yeast, which is great, now that I know that, because I don’t have to retard the yeast.

Took a shower, came out and loaded the bread in the oven. Steam, then reduced the temperature to 450F. At 15 minutes, switched top and bottom loaves, baked for another 15, temped out at 200F. Rested for an hour, then sliced. Came out great. Good crunch on the crust, nice spongy texture in the crumb. The sourness is there, just the perfect amount, more in the aftertaste than in the chew. The sweetness of the cranberries is just right as well. Definitely a success.



// Nancy Silverton’s Rustic Bread (Ciabatta)//

I made some ciabatta today and it came out great! I followed the recipe from Breads from the La Brea Bakery.

// Apple Yeast Rye//

Day One - Liquid Levain

Apple yeast water 210g

Dark Rye Flour 100g

Mix and allow to ferment at room temperature for 24hr

Day Two - Dough

Bread Flour 400g

Vital Wheat Gluten 15g

Sea Salt 12g

Water 130g

Levain (above)

Make dough, ferment, form and proof. Refrigerate overnight.

Day Three- Bake

Came out really sour. I let it ferment too long on day two, I think.

Submitting this to YeastSpotting.

// Butternut Squash Pie//

Take one whole butternut squash, cut in half, de-seed. Plant seeds in garden. Roast squash in oven with some butter, cinnamon and turbinado sugar @ 350F for like 3 hours (until soft). Use a spoon to get the flesh out of the skin and chill it.

Next, make your pie dough.

3oz butter - dice and freeze

8oz cake flour (more starch and less protein makes a flakier crust)

1/2 cup whole milk (instead of ice water - it’s always cold and has more flavor)

1/10 oz sea salt

After the butter is cold, throw everything in the KitchenAid and stir with dough hook until it comes together, then chill your dough. If you don’t have a KitchenAid, you can use a dough cutter.

Pie filling (I just used a pumpkin pie recipe and substituted the squash and made a few adjustments)

Eggs 3

Turbinado Sugar 1 cup

Molasses 1 Tbsp

Cake Flour 2 Tbsp

Cinnamon 1 Tbsp

Sea Salt 1/2 tsp

Ground Ginger 1/2 tsp

Ground Cloves 1/4 tsp

Squash 16oz (I didn’t use all of it but I will use the extra bit for bread)

3/4 cup Whole Milk

3/4 cup Cream

or you can use 1+1/2 cup half & half (cheaper)

Mix everything together, in order.

Roll out dough, put dough in pie/cake pan greased with butter

Pour filling into pie shell

Bake at 350F for ~90min, until it’s set

Came out great, looked just like pumpkin pie but a shade lighter and tasted way better.

// Whole Wheat Boule//

I made this yesterday with Bob’s Red Mill Stone Ground Whole Wheat Flour, dusted it with oat flour from the same mill, and King Arthur Bread Flour.

Whole Wheat Per-Ferment

Liquid Levain

Water 250g 41.67%

Whole Wheat flour 200g 33.33%

Mature Starter (100% hydration)15g 2.50%

Final Dough

Bread Flour 300g 50.00%

Whole Wheat flour 100g 16.67%

Water 150g 25.00%

Salt 14g 2.33%

Honey 30g 3.33%

Total Hydration 400g 66.67%

Total Flour 600g 100.00%

Total Weight 1049g

blueberry oatmeal for lunch

blueberry oatmeal for lunch

// Butternut Squash Bread//

I had some leftover blanched butternut squash so I decided to put it inside a loaf of bread. This was a two day bread.

Knead together:

285g Starter @ 100% hydration

311g King Arthur Bread Flour

16g Oat Flour

285g Butternut Squash Puree (245g squash, 40g cherry yeast water)

Some raw honey (1 Tbsp?)

Autolyse for 30 minutes


9g Salt

Knead until windowpane

Bulk ferment for 2 hours

Proof for 3 hours

Refrigerate overnight

Bake @ 450F for ~30min

Slightly porous crumb, chewy and soft. Crust came out a little dark, probably from the sugar in the squash. Next time I might bake at 425F but it didn’t taste burnt. Pretty delish.

Banana Pain au Levain @ 72% hydration
285g Starter @ 100% hydration
311g King Arthur Bread Flour
16g Dark Rye Flour
285g Banana Puree (245g banana, 40g cherry yeast water)
9g Salt
1 tsp Active Dry Yeast

Banana Pain au Levain @ 72% hydration

285g Starter @ 100% hydration

311g King Arthur Bread Flour

16g Dark Rye Flour

285g Banana Puree (245g banana, 40g cherry yeast water)

9g Salt

1 tsp Active Dry Yeast

Bread recipes I've used and/or created