Hay Creek Bread

12/31/2025

So, I do a poolish for a few hours while I am making the soaker. 5 grain cereal, oats, bulgar wheat, farro, sunflower seeds. After 3 hours or so I mix the dough, adding a little more yeast (1 TBS?-depends on how you like it-) 5 cups of flour mixed grain with some AP, 2tbs butter, a dollop of molasses, and mix gently. Low 3, high 2-3.
Adjust hydration, let proof 2 hours, cut and pan.
Let proof another 2.
Bake 400.

It’s the best toast!

Happy New Year!
We are so lucky we can make bread.

03/29/2025

03/29/2025

Celebrating my 5th year on Facebook. Thank you for your continuing support. I could never have made it without you. 🙏🤗🎉

03/29/2025

Every time I make bread these days I do something different. All day whole wheat ferment, autolyse, over night ferment after adding a touch of salt last night, 11PM.

I like it!!

01/06/2024

Bread Enthusiasts,
We found this bake oven on Peter Schaeffer’s farm, Schaefferstown, Lebanon County. It looks like it is waiting for Spring! And so are we: reminder: Hay Creek Bread and Bake House is closed for the winter.

01/03/2024

Hello Friends and Neighbors, and a Happy New Year to all~

The Bake House and Hay Creek Bread are currently closed for the Winter.
Thanks to all who made it a great year!

12/22/2023

Panettone. Merry Christmas!

12/01/2023

In light, of recent..plight..
An onion caraway sour with onions and caraway, used for wonderful Onion Rye, and Hutzlebrot with apricots and prunes. A holiday favorite. The three day sour prep was worth effort, very nice!

This was the first book I purchased when beginning my baking foray..❤️👍

11/03/2023

So..I have a friend who grows spectacular tomatoes. This year she gave me some to make sun dried..and wow. Are they good!

I made sun dried tomato bread today. New flavor!

Thank you Blanche!!

10/13/2023

Hey 👋
As some of you know, this fall I have been exploring different types of multigrain breads. Everyone thinks of this differently, and there are enough variations to go around!

Today I return to the original idea of multigrain that I got from Jess and Chris, via Jim Leahy and Sullivan Street Bakery.

But instead of yeast it is 100% sourdough culture.

Hearty. For Fall.

09/01/2023

Back in the saddle!
Today, after 2,

08/10/2023

Hello Friends, a heads up-I will be out of town on the 18th and 25th of this month. I plan on bringing bread on the 16th at the usual time. See you tomorrow!