This one was made with a flour I got at the Farmers Market last week and used it yesterday to get that bread started.
The Flour is from Wessex Mill and called Onion Bread Flour.
The recipe is as simple as can be.
200g 80% hydration starter
700g onion bread flour
400g water
15g salt
1tbsp caraway seeds
2tbsp olive oil.
Mix your starter with your water, olive oil, caraway seeds.
Those are quickly made and my family loves them , so do I :)
500g strong bread flour
150ml milk
150ml hot water * just boiled *
100g soft butter * NOT melted * cut into small cubes
1 egg
1 ½ tsp salt
1tsp sugar
2tsp dry yeast
2tsp vanilla extract
Put all your dry ingredients in the bowl of your Stand Mixer with the dough hook attached
Give them a quick mix with the dough hook.
Let the Stand Mixer run on the lowest setting * for me it is 1 on my KMix *
This is so yummy, I just had a slice with just unsalted butter and OMG it is so tasty * if I say so myself *
The flavour is amazing,the sour with the sweetish yet earthyness of the walnuts...
Recipe
200g mature 80% hydration wheat Sourdough Starter
400g bread flour
200g wholemeal flour
350g warm water
2 tbsp Sunflower oil
Today we are to lazy to cook so we shall have bread with butter and different spreads.
I made my everyday SD bread as per usual and also SD hybrid rolls.
They are so good.
They will be soft on the top but crisp on the bottom and light and fluffy on the inside.
Due to the crips bottom the rolls, that is light as a feather can carry a good weight of all kind of topping, from sweet to savoury.
The bread was made with
150g 80% hydration starter
400g warm water
400g wheat flour
200g wholewheat flour
2Tbsp olive oil
To me it was new to do the finall rise of the bread in the fridge, I usualy do it the other way round, I knead the dough
and put it in the fridge for 12 - 18 hours and then shape the cold dough and put it in the baneton, proof and bake.
I baked these bread rolls today and thought I share the recipe with you.
The rolls are on the sweet side and perfect for all toppings from Jam to cheese...
First Image shows the rolls fresh out of the oven and cooling.
Second Image shoes the crumb of the roll.
Third Image shows MY ROLL with butter , I had to be quick before they are all gone again like yesterdays batch lol.
The bread is our fav. Wheat and Wholemeal loaf.
I also tried my hand on Tang Zhong custard buns , but I failed.
They tasted GREAT but they are misshapen , I could not get the technique right. pfff
Never mind, I thought I show them anyways, since I baked them. ha
Hubby wants me to make them again. wahhhh
Maybe in time I get the technique right
Here goes * runs and hides under desk *
Translated into English it would be * Butter Braid *
I changed the recipe a bit as it had no sugar in it and we like it sweet.
1kg strong bread flour
500ml full fat milk * I used 500ml Buttermilk *
1tbsp Salt
200g Sugar * I added it to the recipe *
1tbsp Vanille Essence * I added it to the recipe *
42g fresh yeast OR 14g Instant yeast
150g soft butter
2tbsp oil * I added it the the recipe *
1 egg and one Tbsp milk for the glaze that you apply just before baking.
This is just our * daily * bread , or every other day bread as I bake every 3 days these days.
Left proved in a bowl with a floured cloth and right proved in a banneton * must get second large banneton *
I love a simple bread as long as it has bags of taste it does not need to look beautiful:)
No crumb shot yet as they bread is still to hot to slice.
Once I made a crumb shot I shall add it.
Those 2 bread won't last long in my house. doh
