I made this bread….

And sold this spoon!

I’m leaning into a season of making. I have a lot of spoon work coming up and I’m trying my best to just enjoy the art of the practice. It’s been a while since I’ve been able to just sit with my crafts. I forget the luxury of what it means to “make time to take time.” But, with so many spoon carving classes on the horizon, I have nothing but gratitude for everything that’s in store. And when anxiety strikes and I’m feeling overwhelmed with sourcing knives, and cutting blanks, I switch to making breads where my hands can stay active but my mind can rest. So, basically, stay tuned for more post about both. Breads and spoons, breads and spoons…

You can click here if you want to get in on some spoon carving in Sebring, FL. Or if a quiet day at home is more your speed, please enjoy the bread recipe below:

Recipe

Soaker:

• 1 cup flour

• 1/2 cup water

• 1/2 cup milk

• 1 tbsp plain yogurt

Dough:

• 2 cups flour

• 1 1/4 tsp yeast

• 1 1/2 tsp salt

• 1/4 cup water

• 1 tbsp molasses

Process:

1. Combine the soaking ingredients in a large bowl and let rest for 2 to 8 hours.

2. After resting, add the additional ingredients to make the dough.

3. Mix it well so the dough starts to form and then knead it until it’s springy (10 minutes-ish? and you might use up to another cup of flour while kneading.)

4. Cover and rest for 1 hour in a clean bowl that’s been greased with oil.

5. After resting and the dough has doubled in size, punch it down and knead it again.

6. Shape the dough, and let rest another hour.

7. Preheat a dutch oven to 450F degrees.

8. Score the dough and carefully transfer it to the preheated dutch oven and bake for 25 minutes.

9. Remove the lid and reduce the temperature to 410F degrees and continue baking for 15 more minutes.

10. Carefully remove the bread from the oven and let cool before slicing.

11. Enjoy!