Grizzly Bread 8/27/2020

  Wednesday 3PM  Culture preparation

Add ½ cup of white flour 

Add ½ cup warm water

Total mixture 2 ¼ Cups 

Proof at 85 degrees for 6 to 12 hours

Thursday 3AM  First Proof

Mix all active culture with 3 cups of white flour and 2 cups of warm water in a 4 qt mixing bowl it need not be lump free

Proof at 85 degrees for 12 hours

Thursday 3PM  Zoom Call

Finish the first proof - Ready to bake

Our first proof is ready

Bubbles, great smell and a thick consistency.

After mixing in the Flour and water I placed it in the oven with the light on for 12 hours.

From 

Santee, California 

Aunt Barbara 

Whidbey Island, Washington

Dad 

San Diego, California 

Me

4 Cups Culture from First Proof

1 Cup Water

2 Teaspoons Salt

5 Cups White Flour

Simple!

1. Add the water and salt to the culture
2. add the flour a cup at a time until too stiff to mix by hand. Then turn onto floured board and knead in remaining flour until satiny.
3. Divide into 2 equal portions.
4. Pat dough into 1 inch thick rounds of ovals and form loaves by rolling while pinching seams together.
5. place in greased loaf pans and proof at 85 degrees Fahrenheit for 2 to 3 hours or until bread has risen as high as desired.
6. Bake at 375 degrees Fahrenheit for 55 to 60 minutes.
7. Turn out of baking pans and cool on wire racks.

This is why I love baking with my family, we take the simplest recipe and this is what happens ...