prettyfish's blog

This week I was inspired by some of the cool recipes on this site that mix cooked potatoes into the dough, so I thought I'd try it. I made rolls and bagel squares, inspired by PalwithnoovenP's recipe on this site. My bagel squares turned out quite misshapen and ugly, but taste great. I am not sure why I can't get the surface smooth. Rather than pan-frying them like in the recipe, I baked them. I also omitted the onions, so effectively its a 50:50 potato and flour bagel dough. 

A few weeks ago I attempted a bake using corn flour, inspired by Dutch style soft corn bread. It's basically a soft fluffy bread good for toasting, baked with a hint of corn flour for colour and flavour. Anyway, I felt like baking buns and decided to incorporate some corn. Ingredients:

One of my favourite baked goods is a crusty and seedy roll, perfect as a sandwich or eaten open-face like the Germans do. Once again I tried to increase the nutritional content by using Spelt rather than white flour, and by adding a chia and flax seed soaker. I added SD starter for flavour, but also used yeast because I was baking the same day. These tasted great and were a good balance of chewy and fluffy on the inside. The recipe below made 8 rolls, but if you want them larger just divide into 6 rather than 8.

This weekend I baked my recent go-to Sourdough ft. my own starter (he's called Steve and is a 100% hydration rye starter).