• 100g whole khorasan flour
• 200g boiling water
• 100g whole khorasan flour
• 500g bread flour
• 340g warm water
• 200g starter
• 16g salt

Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m

Add another 100g khorasan, 500g bread flour, 340g warm water

Mix with dough hook 3 minutes @ speed 2

Cover and rest for 1/2 to 3 hours to autolyse

Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane

Add 200g starter and 16g salt

Mix with dough hook for 8 minutes @ speed 3

Final dough temperature should be 74F

Cover and bulk ferment at room temp for 12 hours

Divide and preshape dough, rest 15-30 minutes

Shape dough, proof on counter 1-2 hours

(Optional) Retard dough in fridge 6-48 hours

Bake with steam @ 450F 38-50 minutes depending on loaf size

• 100g whole khorasan flour
• 200g boiling water
• 100g whole khorasan flour
• 500g bread flour
• 340g warm water
• 200g starter
• 16g salt

Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m

Add another 100g khorasan, 500g bread flour, 340g warm water

Mix with dough hook 3 minutes @ speed 2

Cover and rest for 1/2 to 3 hours to autolyse

Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane

Add 200g starter and 16g salt

Mix with dough hook for 8 minutes @ speed 3

Final dough temperature should be 74F

Cover and bulk ferment at room temp for 12 hours

Divide and preshape dough, rest 15-30 minutes

Shape dough, proof on counter 1-2 hours

(Optional) Retard dough in fridge 6-48 hours

Bake with steam @ 450F 38-50 minutes depending on loaf size

I mean it’s right there in his name. Also I did a book report on him in middle school. Actually he was an ineffective president who steered America right into the great depression, but he had a good one-liner.

Recipe is 75% bread flour, 25% whole khorasan, 80% hydration.

75% bread flour, 25% whole khorasan, 10% scalded flour, 77.5% hydration. Cold retarded then baked in a dutch oven with ice.

Bonus crumb shot:

75% bread flour

15% whole khorasan

10% scalded whole khorasan

77.5% hydration

Baked with ice in a dutch oven.

Included 25% whole grain khorasan

Baked with steam 37 minutes at 450°F

Starting with version 1.14, the bottom icon tray keeps disappearing. It can still be clicked but won’t stay visible, I just get white space at the bottom.

Using default theme and system dark mode settings (daytime). Phone is iPhone 14 ProMax with iOS 16.

• 80% bread flour
• 10% scalded whole khorasan flour
• 10% whole khorasan flour
• 77.5% hydration
• Bake 38 minutes at 450°F with steam

3/4 bread flour, 1/4 bolted flour with 1.1% ash 75% hydration, 12.5% fermented flour, 2% salt

Baked in a dutch oven with 30g ice at 450°F