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Wholesome Fermented Loaf P1

I was asked recently why I never use cups to measure bread stuffs. The answer has to do with the ease of reproducibility when you measure your ingredients, as it makes scaling loaf sizes simpler. The good news is you can actually stick to cups if you really wanted to, and here's proof:

Make a starter in the morning by combining one cup bread flour with one cup water and a tiny bit of active dry yeast. Then let it sit for four hours somewhere warm. It'll look something like this:

Then, measure one cup whole wheat flour and dump it in:

Followed by two cups bread flour:

Grab half a tablespoon sea salt:

Dissolve the salt in a cup of water:

Mix all that in:

Until a sticky dough forms:

Cover the container and let it rise for an hour:

First set of folds: first left fold:

First right fold:

First far fold:

First near fold:

Cover the container, and let it rise for another hour:

Second set of folds. Left:




Now, cover the container and place the dough in the fridge overnight.



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

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