Editing Openai/695183c2-5970-8012-93fd-c2ecbd3274c6 (section)

=== Assistant: Yes — here’s the cleanly scaled version for 900 g total fresh-milled flour, keeping the same hydration, texture, and ri… ===
Yes — here’s the cleanly scaled version for 900 g total fresh-milled flour, keeping the same hydration, texture, and rise balance as the original.

==== ⅓ hard white · ⅓ soft white · ⅓ spelt ====

===== - 2 full 9×5 loaves or =====
* 1 large Pullman + 1 mini loaf

==== ### ====
* 300 g hard white wheat berries
* 300 g soft white wheat berries
* 300 g spelt berries

(Mill fine; rest flour 10–15 minutes before mixing.)

===== (≈ 71% hydration, ideal for spelt-inclusive dough) =====
* 640 g warm water
* 5 tbsp olive oil or melted butter
* 5 tbsp raw honey or maple syrup

===== - 5½ tsp instant yeast (or ~2¼ tbsp active dry yeast) =====
* 3¾ tsp fine sea salt

==== ### ====
* Mix flour + water only
* Rest 20–30 minutes

===== Add: =====
* Honey
* Oil/butter
* Yeast
* Salt

Mix until incorporated. Dough should feel soft, extensible, slightly tacky.

===== - Hand: 8–10 minutes =====
* Mixer: 5–6 minutes (medium-low)

⚠️ Stop once dough stretches gently — don’t chase a full windowpane (spelt weakens if overworked).

===== - Covered, lightly oiled bowl =====
* 60–75 minutes
* Rise to ~1½×, not double

===== - Divide evenly (or as desired) =====
* Shape gently; place in greased pans

===== - 30–45 minutes =====
* Dough should crest ~1 inch above pan rim

===== - 350°F (175°C) =====
* 35–40 minutes
* Internal temp: 190–195°F

Optional: Butter tops immediately after baking.

===== - Cool at least 1 hour before slicing (Fresh-milled bread finishes setting as it cools.) =====

==== I can easily: ====
* Adjust hydration if your flour feels thirsty
* Convert to sourdough or hybrid
* Make it lower-glycemic
* Tune for very soft sandwich crumb
* Adapt for cast iron or Pullman lid

Just tell me how you plan to bake or store it 🌾