Baguette with Freshly Milled Flour

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


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.

INGREDIENT        BAKERS' %     MASS (g)
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

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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.