01/30/2026
FYI: I created a free to use non member page and this profile! Both have the same picture and name! I’m kind of FB tarded and to this day, i don’t understand the difference! But if you haven’t joined that page yet, I would invite you do so because there is lots of good stuff going on there! It has over 10k followers/ people sharing baking techniques, recipes and experiences!
This past weeks bake:
Sandwhich loaf: 50% FMF Kamut/Spelt, 50% KA SP BF! 6 hr autolyse which is shown in 2 nd picture before adding the yeast and doing 50 % poolish! 80 % hydration, 10% SD, 2.5 salt, 4% butter, added a tangzhong to the main dough! Very soft crumb!
Third picture is of my first try at a chicago thin! I took some of the above mentioned dough, added KA SP BF to about 65% hydration, let it ferment overnight, then laminated it with butter and then rolled it out to bake! This turned out really good! Normal San Marzano sauce, topped with mozzarella, pecorino cheese with half pepperoni. If you like a super thin, it was pretty good. The butter certainly makes it easy to appreciate! I like my usualy thicker thin with crunch and airy crust with a small cornicone! Happy baking and please feel free to join the other page! Sorry for any confusion!
