| v1-3 |
2026-09-11 17:16 |
Swapped the baking-stone + steam-pan method for a covered cast iron dutch oven, baked one loaf at a time (no baking stone on hand). The covered pot traps its own steam, so the separate steam setup is no longer needed. Since only one loaf bakes at a time, the second shaped loaf now either freezes raw or retards in the fridge until its own bake — see the note below. Carried forward the whole wheat swap from v1-2 and the honey swap from v1-1. |
diff vs v1-2 |
| v1-2 |
2026-09-11 17:00 |
Swapped 300g of the 750g main Type 550 flour for whole wheat flour (450g Type 550 + 300g whole wheat, ~40% of the main flour) for a heartier crumb. Bumped cold water 400ml → 430ml since whole wheat's bran absorbs more liquid — otherwise the dough comes out drier and denser than intended. Carried forward the honey swap from v1-1. |
diff vs v1-1 |
| v1-1 |
2026-09-11 13:29 |
Swapped malt extract for honey (15g) as the primary ingredient — no malt extract on hand. Inactive malt extract in this recipe was doing flavor/crust-color work only, not leavening, so honey is a close substitute at a slightly lower quantity. Everything else unchanged from v1. |
diff vs v1 |
| v1 |
2026-09-11 13:28 |
Initial cooklang version, converted from weltmeister-brot.md v1. No live starter — uses instant yeast plus 75g Seitenbacher Natur Sauerteig (liquid) for tang. Includes a freeze-before-final-proof option. |
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