Finally really happy with these Palestinian Taboon flatbread. 🇵🇸
Baked on rounded river stones in our woodfired oven.
Made from non-commodity Irish Goldkorn wheat. 🌾🌾
In solidarity and celebration of a beautiful people and culture struggling through genocide.
❤️🇵🇸✊️

Beautiful day today for wandering around the Ecovillage commons.
I came across these beauties. Velvet Foot mushrooms.
Although they are edible, I have a full larder at home from Christmas.
There's not much more wild food growing right now. This lot can go to the field sharers 💚😋

Happy New Year.🔥
First fire on the go.
It'll take a couple of days before the oven is really hot enough for baking.
In the meantime, I get to enjoy the flames🔥🔥🔥

Test baking some of the 2024 harvest Shipton Mill organic white #4.
20% organic wholemeal rye prefermented as levain.
72% Hydration.
We'll be using this recipe on tomorrow's Level 1 Sourdough Baking class, in our school.
You can find class dates for 2025 here.
www.riotrye.ie/courses/cour...

Breakfast time 😋
100 Wholemeal Rye toasting whilst I'm putting energy into the oven for today's Community Bake 🔥🔥
#RealbreadIreland #BreadSky

It's warm inside and out, so there'll be plenty of lovely fermentation going on on today's Level One Sourdough Baking Class 🔥🌾🔥
#RealbreadIreland #BreadSky

Borodinsky 100% Rye Sourdough. 🌾🌾🌾
Flavoured with molasses, barleymalt syrup, and ground coriander.
The base is encrusted with whole coriander seeds.
These loaves are for tomorrow's Level 1 Sourdough Baking Class.😋

A few of the loaves from today's Level 2 Sourdough Baking Class.
Multigrain Sourdough built on a wholemeal rye levain and Arán na Tíra. Trying to get my head around 24 harvest Goldkorn wheat. This non-commodity wheat becomes very extensible.
Dropped the H to 72%, looks like 70 could be sweet spot.

Getting the energy into the oven for tomorrow's Level 2 Sourdough Baking Class 🔥🔥🔥
#RealbreadIreland #Realbread

Getting my head around making Palestinian flatbread : Taboon.
Usually baked on smooth river stones.
These are baked in my woodfired oven.
A blend of naturally fermented, local, organically grown, wholemeal Goldkorn wheat, stoneground white English wheat, bulgur wheat, olive oil n salt. 🇵🇸♥️

Nice to have a bit of heat in the bakehouse today, along with the snow outside.
#Woodfired #AlanScottOven

One thing I like about hanging the sourdough #Boogasse outside in winter is that after they have their use for us at Halloween, they become much needed food for the other creatures we share our home with.
#Cloughjordan #Ecovillage

From tiny oaks n all that.
I've been having a little whinge about the area out the back of my house not being cut this last year.

And now it's wonderful to see a tiny oak 🌳💚
#Cloughjordan #Ecovillage

So #Breadsky it is🌾🌾
I was wondering where yis are all hangin out.
Here's a few sourdough #Boogasse from last week.
With always a nod to Phil Clayton of Haxby Bakehouse who coined the phrase 🌾🌾✊️

Especially for @summerpines.bsky.social
Some of the Sourdough loaves from today's class.
If you would like the recipe here's a free video and instructions I made a while back for the #CommonLoaf Sourdough
www.riotrye.ie/courses/the-...
#Realbread #RealbreadIreland

Ready to welcome participants on today's Level 1 Sourdough Baking Class.
We'll be going from soil to slice.
Hence the sprouted wheat, showing their root structure.
It all begins with the soil 🌾💚✊️
#RealbreadIreland #Realbread

Morning all.
A little bit of #Cloughjordan life.
Twice a week, Crawford's a small mixed family farm deliver organic, raw milk in bottles to our door.😋
Being a small and conscious farm the will stop milking the cows soon as they prepare for calving.
Dairy is seasonal food 💚

I bake using a hand built, Alan Scott retained heat masonry oven.
Here's the fire right now putting the energy in for tomorrow's class.
I'm burning Ash dieback and locally harvested goat willow right now.
#AlanScottOven #RealbreadIreland
#Woodfired

Delighted to be sharing again🌾🌾
One for the #NonCommodityWheat bakers out there.
This is 100% Wholemeal Goldkorn Wheat Harvest 2024.
A totally unique Irish wheat.
Good strength initially then becoming very extensible over about 2hrs.
I've got some ideas for best use, but anyone else?
#Realbread