What happened today? Well, first up I woke up at 6 am. Most people know that I am not a morning person so this was unusual for me. I tried to go back to sleep but with no luck so up I arose.
Time for coffee. We normally enjoy coffee through a melita filter but for times when I want or need something more I use espresso pods in the Kerig which is very hot and strong.
I mixed sourdough yesterday which rested overnight in the fridge. Into the oven it went. Here’s the outcome:
The morning moved forward with my regular Start My Day Routine – journal, time blocking, brain storming etc
The rest of the day? Well time to think things through.
prioritise tasks
regular house hold up keep
Sermon writing
Emails
Inbox clean up
These 5 items need to happen before I leave the house to pick up our weekly groceries.
Do you plan your day in the morning or the night before?
My morning routine is pretty solid so planning happens then. However, like today, the routines began a couple hours earlier.
Enjoy your days as best you can. Look for the blessings. You’ll find them. Sometimes they’re hidden but they are there.
Reach out with your comments and ideas as you think thru your day.
I enjoy the routine of mixing daily bread. Since we live in a small apartment and cannot house small livestock, having something to do that is routine is very good for me.
I do miss the chickens and the rabbits but have managed the transition to small space living in a built up urban area.
Is there something you do every day to help keep you balanced?
Self-care/self-ministry is important to me. Mixing bread ticks off all the boxes for me.
I was recently asked about the amount of time it takes me to create a loaf of sour dough bread. I thought I’d document my process.
All
Total of these steps took about 15 minutes. Now I let the shaggy dough rest for an hour.
After the first stretch and fold. Resting now for 30 minutes.
After one more stretch and fold. Now I wait 4-6 hours for the bulk ferment to happen. I could do one more stretch and fold but there’s lots of strength in this dough already.
Bench rest after 4 hours of rise time. Now 20 minutes to final shape.
20 min. Bench rest then reshape. Cover in plastic and placed in the fridge for overnight ferment.
Fresh from the oven
Baked in a cold oven, cold Dutch oven. Temp: 450 for 1 hr 5 min. Next to impossible to slice when fresh but great for tearing and dipping in soup or stew.
Total hands on? 30 minutes. Lots of resting and patiently waiting time but so worth it.
Ingredients:
Starter made with all purpose and rye flour
Dough Mixed with flour, water, and salt. Simple. Dairy/fat free.
We’ll friends, that’s the process. I find working with the dough to be restful and time well spent.
I offer loaves of sour dough bread to friends and family. With a small percentage of sales going to outreach needs.
Tweak your week! 