Posting Bread Again
I haven’t posted here for a long time.
The last two years were mostly about adjusting — changing jobs, handling personal things, dealing with recurring migraines. Nothing dramatic. Just life taking up space and time.
Some things paused, while others continued quietly. I kept baking. Not for perfection, just for the rhythm.
The work is simple: dough, heat, waiting.
A routine that helps me stay present.
Something that moves slowly and finishes when it’s ready.
Lately, I stepped away from screens and social media. Being present felt enough.
Someone wrote to me here a while ago: “Kinda miss you… Sending you a big hug.”
It felt like a warm invite to return with some bread.
I share my time with two friendly dogs and a cat, Marička, who keeps her own rhythm.
Kimba, almost 14, keeps us company with her calm presence.
Baatar is nearly four and fully grown, and lights up our everyday with his playfulness.
Bread - Starter note
I keep my starter simple.
Fed once a day, 1:1:1 — starter, rye flour, lukewarm water.
No extras. No schedule obsession.
Just consistency and time. To be honest, some days I forgot to feed it.
High-hydration sourdough
Ingredients:
- 500 g white flour
- 375 g water (75% hydration)
- 100 g active sourdough starter
- 10–11 g salt
Method:
- Autolyse (flour + water), 30–60 minutes.
- Add starter and salt. Mix until combined and smooth.
- Bulk ferment 3–4 hours. Stretch-and-folds every 30 minutes.
- Shape gently, dust with flour, and place in a floured basket.
- Cold proof overnight (8–12 hours).
- Bake at 250°C / 480°F (covered) for 25–30 minutes.
- Uncover, lower to 220°C / 430°F, bake 5–10 minutes more (depending on the oven).
- Let cool before slicing.
More posts soon.
Something that took a bit of time to mature.
For now, just a loaf of bread.