Trabic

70% Bread flour

20% Eincorn flour

10% Whole wheat

30% 5 Grain hot cereal (soaked in cold water, drained, reserving soaking liquid)

78% water (use reserved soaking liquid for up to half the water)

2.2% salt

4g instant yeast

Method in comments.

Taken from my couch, I guess the bird feeder is not just for seed eaters.

Blue Jays are year-round around here, but they really feel like a winter bird to me.

Bonus, Come on let me see you shake a tail feather

Ok it's at trap, but it's a velvet trap.

Crust, mix 200g flour (I used 50/50 spelt and ap,) and 1 tsp salt, smoosh in 75g cold butter, then add 1dl ice cold water and mix until just combined. Form into disk and refrigerate at least 30 minutes. Roll out to pan size and dock with a fork. Back in fridge.

Guss, 2dl milk, 100g Greek yogurt (or quark if you can get it, cream works too), 2 eggs, 1 tsp vanilla sugar, beat until well combined.

Split and stone 1kg Zwatchke (aka prunes or Italian plums. Or really any stone fruit apricots are particularly good).

Cover the bottom of the crust with 2-3 tbsp ground nuts (I used hazelnuts,but almonds, walnuts or pecans all work,) arrange the fruit, and pour over the guss.

Cook in a preheated 425f oven for 45 - 60 minutes, until the center jiggles.

Let cool at least slightly, but it's good hot, warm, or cold.

En guete!

Used my standard Twig and Leaf sandwich recipe (adapted from Forkish's Evolutions)

70% (350g) KAF bread flour 30% (150g) KAF white whole wheat

30% (150g) Bob's Red Mill 5 grain hot cereal, soaked and drained, reserving the soaking liquid.

75% (375g) room temp water, use the soaking liquid for half the water.

3.5% (17.5g) salt.

3.5g instant yeast.

1 tbs (15-20g) honey.

Mix flours and water, autolyze (rest) covered at least 15 minutes.

With wet hands, fold in yeast and salt. Add all the oatmeal and honey on top, but don't mix in yet. Rest 15-30 minutes.

Fold in the oat meal and honey.

Bulk rise overnight in fridge, I gave it one more set of folds before bed.

Form into loaf, proof rise 90 minutes. Preheat oven 450f at least 30 minutes with cast iron skillet for steam.

Add c.500ml boiling water to the skillet when you put the loaf in the oven for steam.

Bake 25 minutes, then rotate loaf, remove skillet, and turn oven down to 425f.

Bake 25 minutes, it always needs 5 more minutes, usually even if it already had 5 more minutes.

Remove to grid. Let cool at least 1 hour.

En guete!

I've had this poem stuck in my head for years, happy Labor Day ya jerks.

Once I figure out how to not give it away