Deconstructed
Provolone
Fresh oregano
Romano & Parmesan
Mozzarella
Sausage
Revived my s/d culture and thought i should use it, i decided a bake using my homebrew stout and Gingin flour mills Atta would go well . The stout was a bit overprimed and made a bit of a mess when i unscrewed the cap . Instead of using 1/2 stout and 1/2 water i used all stout i also used Millers wholemeal flour as part of the mix too. i used some Saunders malt and the s/d culture at 20% . It was my intention to add pepitas and sunflower kernels but i forgot those until much later so went without . It was a small dough for the spiral mixer at 1kg but did a good job.
Good afternoon breaders and breadesses,
Like Paul, and so many others, a post of mine has been used as a source for a chatbot answer. This is a public forum, understood, but I don't like this one bit. Not one bit, I tell ya.
Think I'll go live in the garden shed for awhile.
My B&T proofer gave up the ghost a couple of months ago. It was one of their original models, and I think that it was purchased in 2012. The new B&T proofers have been, um, upgraded and can now function as slow cookers, too. The price point is around $250 US.
I have not made a porridge-style bread in a long time. I enjoy the flavor a good nutritional porridge adds to bread.
I decided to really take this one to the next level and used heavy cream for the liquid in the porridge. The heavy cream really adds a rich flavor to the final dough, especially combined with all the hearty grains in the 6 Grain mix, which includes barley flakes, rolled oats, rye chops, malted wheat flakes, rye flakes, millet, and quinoa flakes.
hola los/las cabezas de pan,
Made with KAF bread flour and FMF whole wheat. The buttermilk adds a little extra tang, and the fresh-milled whole wheat adds some nice flavor.
The dough was mixed in my Ankarsrum and bulked to 25% and finished overnight in the refrigerator. I baked them in my electric non-stick skillet with the cover on. Each muffin was dipped in cornmeal before baked.
I was very happy with how flavorful they are and how the nooks and crannies came out.
When cold weather starts to settle in and hot soup returns to the menu baguettes are made to serve with it. I landed on TFL years ago searching for help with making baguettes. This was around the time Jane Dough and David Snyder were developing the recipe from Bouabsa’s baguettes which were the current prize winner in Paris. This simple recipe has stuck with me ever since. The original recipe I still use is unchanged and far more reliable than any other method I tried previously. I saw the recent posts about baguettes 🥖 so I’m throwing my sticks on the pile.
As a pastime I decided to bake a pizza bread after a recipe I found on a Swiss site (https://www.marcelpaa.com/rezepte/pizza-sauerteigbrot/). With a few small adjustments: a bit more tomato (sauce), less water, a little more mozzarella, and fried bacon instead of spicy salami.
Just after kneading:
