// 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

// 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

Add:

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.

// Oat Flour Banana Muffins//

Cream:

3/8 cup butter

3/4 cup blonde coconut sugar

Mix and add:

1 egg

3oz milk

Then add:

3 bananas

Mix and add:

1 cup All Purpose Flour

3/4 cup Oat Flour

1/2 tsp salt

1/2 tsp Baking Soda

Put batter in muffin pan. Make a streusal and top muffins. Bake at 350F for ~35min. Remove from oven. Gorge self.

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