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Mix your levain tonight, and your dough tomorrow morning. You can let the dough rise and rest, fill, roll and cut. Then let them proof tomorrow night and bake Christmas morning first thing! Recipe and timeline: Tonight: Mix 30g starter, 60g bread flour and 60g water. Let rise overnight in a cool spot. 9am 12/24: mix levain, 250g milk, 600g bread flour (I’m using half fresh milled whole wheat), 2 eggs, a splash of vanilla, 1/2t pumpkin pie spice, 10g salt and 75g sugar. Mix it well and let it res
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Baking homemade bread! 🍞 Kneading out the air bubbles and shaping the loaves and then letting the loaves rise before baking. If I didn’t knead it good (and give it a slap or two!) the crumb wouldn’t be as tight and I’d end up with holes in my sandwich bread that my jam or mustard would fall through and I don’t want that! 🥪 Mamaw’s Homemade Bread Ingredients: 3 cups lukewarm water 2 tbsp sugar or honey 2 tsp salt 2 tsp active dry or instant yeast 3 tbsp olive oil 6 cups all purpose flour, and m
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