In which these are just baking notes (I’ll want to know what ratios I used if this batch is either a raging success or a terrific failure).

Grocery store’s been entirely out of flour the last few times I was in there, but last Sunday’s paper had an article about a local wheat farmer. Visited the website and guess what? FREE LOCAL DELIVERY! Thanks, pandemic!

I bought some flour online, and he dropped it by on Monday. (His truck wouldn’t start, so I made him a cup of coffee while he waited for his son to rescue him, and we had a quick chat. He’d like the cheese shop to carry his flour, but the owners are already planning to carry another local farmer’s flour.) Yay, local wheat farming people!

Last night I used up the last of my refrigerated dough on a pizza (which we ate immediately) and a demi baguette (which I used for lunch sandwiches this afternoon). Now I’m totally out of King Arthur all purpose flour, so this is my first time using this local flour with higher protein and lower gluten.

3 c. warm water
1 packet yeast
1-1/2 c. white grocery store flour
1/2 c. atta
4 c. Joel’s Organics bread flour
1 Tbsp. salt

I suspect it’ll be fine because of the long hydration time, and with what was left of my white flour for the added gluten. I was tempted to add a bit more water, but decided to make my recipe as I usually do as a baseline.

I’ll try a baguette with it tomorrow and see what I get!

I also bought 5 pounds of buckwheat flour, because I had a brain fart and got it mixed up with spelt. I’ll have to figure out how to make buckwheat muffins or pancakes or whatever. Might just add a cup of it to the next batch of dough to see how that tastes, maybe instead of the atta?

—
THE NEXT DAY:

Dough looks good, lots of activity and air bubbles:

Made a pizza, the crust was lovely and soft, a bit more like whole wheat.

Decent oven spring on the boule.

Looks like previous first-day boules. The crumb is really soft, flavor’s nice. Really fantastic crispy crust! Excited to try a baguette with it after the dough’s had a few more days to ferment.