Makes 14 - 15 scones

What makes our scones special is that they are made with 50% bread flour and 50% whole grain flour. The whole grain flour adds a pop of flavor that will make you never want another all “white” flour scone again. Just the basic recipe has so much flavor that you almost don’t need to mix in any chocolate or nuts. Almost….



Pastry Flour 480g Whole Grain Flour 480g Baking Powder 58g Salt 10g Sugar 170g Butter, cubed/cold 284g Heavy Cream 2 cups Half & Half 2 cups Additions (chocolate, dried fruit) 210g


  1. Combine dries and mix. Cut cubed, cold butter into the dries, creating small pea sized clumps. Add heavy cream and half & half, mixing until just combined. Do not over mix! You want clumps of butter in the dough.

  2. Flatten dough to 1.5 inches thick and divide using a scone cutter or a knife.

  3. Brush tops with heavy cream and sprinkle with sugar before baking.

  4. Bake at 400 degrees for 12-15 minutes.

  5. Enjoy!

all butter pie crust

Makes a single 9" pie crust

INGREDIENTS                                BAKERS' %      

All Purpose Flour                            100%                              Confectioners Sugar                       3%                              Salt                                                    2%                            Butter (unsalted, cold)                     84%                             Ice Water                                         39% 

MASS (g)                          VOLUME

 175 g                                 1 ½ c                                               5.2 g                                  2 tsp                                             3.5 g                                  ½ tsp & a pinch                              147 g                                 1 stick plus 2 T                             68.7 g                                1/3 c less 1 tsp


1. Into the bowl or food processor in which you will make the dough, measure and mix the dry ingredients. Cut the butter into lima bean size pieces and put on top of the dry ingredients. Cover and place in the freezer for at least 20 minutes (you want the butter to be stiff but not actually frozen).

2. Rub the butter into the dry ingredients, leaving a third of the butter in larger pieces. Make a well in the middle of the mixture and add almost all of your ice water. Quickly mix and press together, adding more water a bit at a time until the dough starts to come together, there should be crumbly bits that are not yet part of the ball of dough. If using a food processor, remove a third of the butter pieces and set them aside, pulse together until the mixture forms pea-size pieces. Add back the last third of butter and slowly add ice water, pulsing until the dough just comes together. It should be moist, but not wet, there should be some crumbly bits that don't form into the ball of dough.

3. Turn dough out onto plastic wrap and press it into a ball by folding/kneading it over itself and incorporating all the loose crumbs. Flatten into a disk with the heel of your hand. Wrap tightly and refrigerate for at least 1 hour and up to 2 days.

Bakers Tips: Before adding the water to the butter/flour mixture, freeze for 5 – 10 minutes. Cold dough that’s not over-mixed is how you obtain a flaky crust!

Keep extra ice water on hand when mixing - you will often need to add a bit more than the recipe to bring your dough together.

Use as little flour as possible when rolling out the crust, keep it moving and work quickly.

Before you cut the crust to the size of your pie tin, let it rest for 20-30 minutes in the refrigerator, covered, to relax.


Baguette with Freshly Milled Flour

Bread Flour                     100%
Water                                80%
Salt                                    1.8%
Dry Yeast                         0.3%

filone-e 92416 copy.jpg

1.  Combine fresh flour and water. Leave a small amount of water to combine with salt and yeast.
2.  With your hands or a small scraper, mix together all ingredients until completely combined. Pinch dough together to mix any dry spots. Dough should be shaggy.
3.  Dough temperature should be 72 -74°F.
4.  Let dough rest for 20 minutes and then fold. Fold the dough 1-2 more times in 20-30 minute increments.
5.  Ferment the dough for 2-3 hours.
6.  After the dough is done fermenting, divide the dough into 12 oz or 350 g.
7.  Shape dough into a loose log and let rest for 25-30 minutes.
8.  Shape into baguettes or batard.
9.  Let the shaped loaves proof for 45-60 minutes.
10. Score the dough and bake at 500°F on a stone. Add water to the oven for steam.
11. After 5 minutes lower the oven temperature to 450°F. Bake for an additional 15-20 minutes. For the last five minutes, bake with the oven door open.


1.  Feed 2x/day. Feeding means to combine the above components in the indicated percentages or weights. Simply take 10 g of starter from the most recent "new starter" or original starter from market (this is your "stiff WW starter").
2.  Keep at room temperature - if kept in refrigerator, feed 2x/week to maintain
3. Three days prior to baking, start 2x/day feeding regimen. 

1.  WW Starter & Levain - DDT (85°F) for 12-16 hours at room temperature. 
2.  Incorporate all ingredients for 3 minutes on first speed in mixer.
3.  Mix on second speed for 4 minutes or by hand slapping and folding technique for 8-10 minutes.
4.  DDT-82°F summer/86°F winter & bulk 2-3 hours.
5.  Fold at 30 minutes and 60 minutes if necessary.
6.  Divide, pre-shape into light rounds for 30-40 minutes, then shape into baskets.
7.  Refrigerate 10-18 hours.
8.  Bake at 500°F for 20 minutes, then at 430°F for 25-35 minutes.

Desired dough temperature (DDT) 78-86°F.

WW Flour             100                  100
Water                    72                    72
Stiff WW Starter   10                    10
NEW STARTER    182%               182 g



INGREDIENT                     BAKERS' %    MASS (g)
Total Flour                          100                 7021
   Wheat Flour                    85.43              5998
   WW Flour                       7.36                 517
   Rye Flour                        8.01                 562
WW Levain**                     11.66                819
Water                                 77.36               5431
Sea Salt                             1.92                  135
Flour, Malted Barley        0.53                 37
TOTAL                               192.28 %          13500 g

INGREDIENT                     BAKERS%      MASS (g)
WW Flour                          100                 450
Water                                  72                   324
Stiff WW Starter                 10                   45            
TOTAL                                182 %               819 g

Irish Oat BreAD

Makes 2 loaves

INGREDIENTS                         MASS (g)
Bread Flour                              329 g
Rye Flour                                  38 g
Levain                                       129 g
Water                                        335 g
Cooked Oats                            71 g
Soaked Currants                      53 g
Sea Salt                                     8 g

Irish Oat 3.jpg

1.  Soak the oats in honey water and currants in 2 GINGERS Whiskey overnight. The following morning, cook the oats until chewy and let cool to room temperature.
2.  Using a spiral mixer, mix the flour, water, levain, and salt for 5 minutes on first speed.
3.  Continue mixing for an additional 4 minutes on second speed.
4.  Incorporate oats and currants on first speed.
5.  Let the dough rest for 20 minutes and then fold. Fold a total of three times in 20 minute increments.
6.  Ferment the dough for 2-3 hours. Once the dough is buoyant, divide and loosely shape the dough into two 1 lb balls.
7.  Let rest for 30-45 minutes. Shape into a ball again.
8.  Let the dough proof at room temperature for 3 - 4 hours or overnight in the fridge. 
9.  Score the loaves and bake at 500°F on a stone. Add water to the oven for steam.
10.  After 5 minutes lower the oven temperature to 450°F. Bake for an additional 20 - 25 minutes. For the last five minutes, bake with the oven door open.  

Squashies (Butternut Squash Rolls)

1.  Bake the squash at 450° F for 30-40 minutes, or until soft enough to poke through with a knife. Let cool completely and then scale.
2.  Using warm water, mix all ingredients except for the butter together by hand or in a stand mixer with the hook attachment.
3.  When a smooth and uniform dough is formed, knead by hand on the counter for 5-7 minutes or in the mixer for 4-5 minute. A strong dough ball is desired. 
4.  Add in the butter by hand, squeezing and pinching until all the butter is
5.  Cover and let rest at warm room temperature for about 2 hours.
6.  Divide the dough equally into 24 small pieces.
7.  Roll dough into balls and place in a well buttered baking pan or a sheet with parchment.
8.  Cover with a towel or keep moist with small amounts of water for 30-40 minutes. 
9.  Bake at 375° F for 20 minutes or until golden brown on top.

INGREDIENTS                    MASS (g)  
Bread Flour                              435 g
Whole Wheat Flour                186 g
Water, warm                              75 g
Maple Syrup                             110 g
Egg                            248 g (5 eggs)
Butter, room temperature      248 g
Salt                                              12 g
Squash, baked                        205 g
Active Dry Yeast         1 packet (7 g)


Makes ~11 bagels at 175 g each. Recipe from Siri and Hannah



Total Flour          100                  1115
Bread Flour        90                   850
WW Flour          6                      56
Rye Flour           2                      19
Levain                50                    465
Water                 65                    605
Salt                     2                      19
Barley Flour      3                       28
TOTAL               218%                 2,042 g

LEVAIN - liquid levain for bagel recipe

Bread Flour       100                     184
Water                 100                     184
Starter                50                        92
Barley Flour       3                          6
TOTAL               253%                    465 g

1.  Feed levain 12-16 hours before mixing. If using a mixer: incorporate all ingredients for 4 minutes on first speed, then mix on second for 6 minutes. If mixing by hand: incorporate all ingredients into a shaggy mass of dough, then develop the dough using the slap and fold method for approximately 10 minutes.
2.  Let dough ferment for 1.5 hours in a warm space. Divide dough into 6 oz pieces and then lightly pre-shape into rounds, cover and rest for 30-40 minutes.
3.  Poke holes through the dough rounds and then enlarge the O-shape. Place on parchment lined sheet pans and retard in the fridge for 10-18 hours.
4.  Fill a medium stock pot with water and add either 1 T malt syrup, molasses, honey or baking soda. Boil bagels for about 1 minute and return to lined sheet pans, OR op bagels with seeds, if using. 
5.  Bake at 500° F for 20 minutes and then 430° F for 8-10 minutes. 

When using a mixer for your dough, use water around 77° F with the goal of your final dough being around 80° F.
If mixing by hand you will want a slightly warmer water, around 85° F.
These temperatures are guidelines based on our production space - if you know you keep your home on the cool side you will see differences in fermentation time. Ways to curb this include using warmer water when mixing and/or letting your dough proof in the oven with the light on or on top of your refrigerator. Just a few degrees makes a difference!
When boiling your bagels, we have given you the guidelines on what to add to the water, but left the choice up to you. Here at Baker's Field, we use malt syrup because it imparts a complex sweetness and also encourages browning. Molasses will accomplish similar results but with a more molasses-y flavor, honey gives just the lightest floral sweetness with minimal browning, and baking soda encourages browning without the added sweetness. 


For more recipes,we recommend THAT you check out:

 Bread: A Baker's Book of Techniques and Recipes.