Another bake using my middlings levain technique. The recipe and procedure were similar to my last bake. This one had 17.5% Millers Choice + 4.5% barley + 3% rye grains, freshly milled.
welcome welcome,
Made some Vienna Bread today! Haven't made bread with milk or butter in a while. I halved this recipe again and had to ad-lib with some flour amounts. Kneading in the butter by hand reminded me of when I made puff pastry a few years back. Also, had my oven go to 450 this bake for the first time (I still prefer 425 as a max for the apartment).
I just made this bread for a Halloween party. It is not pumpkin flavored; it is a 50% whole wheat loaf, using the recipe by Maurizio Leo from his book, “The Perfect Loaf,” p.153. I pretty much followed his recipe using bread flour annd whole wheat flour and 2 grams of vital wheat gluten. I made the levain the day before and refrigerated it overnight to use the next day for baking. Leo likes to do a short levain fermentation on the same day of baking, but I prefer the method that I used. The bulk fermentation took about 5.25 hours in the proofer at 78°F.
I saw a recipe for a rose pizza sauce and followed that as an idea for this pizza with some changes. I prefer prosciutto to genoa salami and added sautéed spinach for some extra colour. I’m quite pleased with how this turned out. The whipped ricotta was lovely, if I were to make it again I’d add lemon zest to the whipped ricotta to make it a bit more complex.
Belated Happy birthday,
Queen Margherita of Savoy (Margherita Maria Teresa Giovanna; 20 November 1851 – 4 January 1926)
Oh my . There’s so much going on here I think I channeled Ian! 😊🙏
Not too long ago I made Anko Mooncakes. In making that, I made more Anko paste than I needed thinking that I’ll have a use for it eventually and it freezes well. So as I do when I prepare a batch of mashed purple sweet potatoes, I froze 100 g portions of the anko paste in ziplock bags. I always clean and reuse the ziplock bags as I don’t like single use plastic much.
have been baking a lot trying to keep my mind busy. Most of what I am baking , I should not be indulging in often. However, last night I made two batches of healthy biscuits.
1. Chocolate chip, whole wheat with monk fruit sugar. (For my wife)
2. Same formula substitute almond for chocolate.
300 g white whole wheat
135 g AP flour
1 tsp baking powder
3 LG. Eggs
1 cup Monk fruit sugar
1 cup olive oil
1 cup chocolate chip or almond
Spice profile
Gram marsala
Cinnamon
Hello fellow breadheads,
Back again with a new dish! I think I'm going to try international recipes each weekend (or thereabouts). Breadmaking is certainly an art, but it's also gotta be one of the most recognized baked goods universally. So I was wondering what other countries/cultures did as a spin on the old flour/water/salt/yeast vibe.
