Made a couple of loaves for the kids swim team season closing potluck! (Scored team initials on the bread, people really seem to like it!) This was mostly AP and bread flours with maybe 25% einkorn.
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I don’t bake bread, but just saw this on a sponsored FB post/blog (it’s a public thread, so anyone can read without a FB account). I’d never heard of these beeswax bread bags. They have to be pre-ordered, because he sells out.
Wow…neither had I, prior to about 10 hours ago when my father told me about how he’d just purchased a pack of them. So my father is apparently slightly more ahead of the curve than I am. Wonderful. 
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Did he buy them from the link on Eazywell?
I’m afraid to ask. It will go something like: “Did you buy it on Eazywell?” … “No, Steve sent me a link.” … “But which site did the link take you to?” … “It showed me bags.” … “Do you know the name of the company?” … “I’m not sure, but maybe Steve knows. I can ask him if you’re curious.” …
In any case, I thought it an interesting coincidence. Unless you’re actually Steve???
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LOL! OK, I can “hear” that. 
And no, I’m not Steve. LOL
you can spritz the crust with water and return an uncut loaf to the oven for 20 minutes and it will be warm, crispy and delicious. I bake two loaves at a time and the second loaf receives this treatment.
best,
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Cute!
Another day, another bread experiment! Continuing on my quest for sourness, I decided on a whim a couple of days ago to totally flip the script and do a very high rye bread…
65% white whole wheat, 35% rye (sourdough preferment – 200% hydration, 20h @ 78F); 90% hydration.
This one was quite a mess at first, and I thought I was going to have a massive fail on my hands. I usually mix the ingredients, knead a bit, then go into some slap and fold for a little while, followed by lamination, then let it start bulking. But after the initial kneading the dough in this case had almost zero structure. (I guess due to the high amount of gluten-free rye in the mix, not to mention the hydration, which I’d increased to help offset the rye.) Incredibly sticky, and I was basically unable to stretch it at all without a chunk winding up in my hand.
I let it sit for a long time and it kinda-sorta came together but was still tearing and sticky, so I decided to just be gentle, use coils, and expect the worst. Due to the high preferment amount, I didn’t get a lot of bulk time – just over two hours – so I was able to only do a few coils. No overnight retard on this one; I needed some bread for dinner tonight. I shaped and let it proof while the oven preheated. I was convinced the ball was going to collapse the moment I put it in the cloche, but … well … it didn’t! Yay!
The crumb is softer and a bit more closed than what I usually target but the sourness is very, very present. So now I just need to figure out how to make all of my potentially conflicting goals true at once. 
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Relate! 
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Pineapple on pizza!!! For shame 
(I love it.)
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inspired by this
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Ooh I need to try this caramelized pineapple idea! I think from the photo you didn’t do it this time? Have you before?
Yep, I haven’t made it yet. I just found the recipe this afternoon.
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This is a rye, sprouted whole wheat, minority white bread flour boule. @a_m inspired me to try some rye in my starter, and I didn’t measure anything, so I have no idea as to percentages. I just kind of went by look and feel. But it baked up really well – soft fluffy crumb, pleasantly chewy crust (although not much in the way of ears), moderate tang. I had a slice untoasted with avocado for breakfast this morning. 
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I love the scoring on that! Reminds me of the Eye of Sauron … but I’m sure it tastes far better
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