I made a nice soft loaf the other day using milk in the dough, I wanted to make another similar loaf as my wife enjoyed it so much So this time I enriched the dough with olive oil and cottage cheese along with an egg and added dried garlic flakes for good measure. I topped that by adding grated chedder and parmesan on top in the last 5 minutes of the bake
I have not posted for a while but thought id share some bread that was made today , I was using up some stout that I had opened and I also used up the wholemeal flour that I had, it was intended to be 50% but it ended up a bit more than that. same goes for the stout where I used 420mls and 160ml s of water. I soaked the w/m in all the liquid and had chores to attend to. I weighed up the rest of the ingredients so that I could add them upon my return.
Hi Folks just a couple of pics of my new starter at work producing a loaf of dubious pedigree with a whole mix of bits of flours used including country grain mix, wheat meal and some bakers flour.
My previous culture was lost so the new one was started a short time ago, looking good in its infancy.
CIBATTA style bread 83% hydration and small amount of dry yeast preferment
PREFERMENT
200ml HI-LO Milk
100g Stone ground wholemeal
0.25g Dry Yeast
I took the opportunity to use milk that was just on the turn to sour for this bread mixing the preferment at 8.50 am and allowed it to do its thing for the rest of the day later in the evening i added the rest of the ingredients and mixed this dough by hand on the bench
500g Flour
12g Salt
310g Water
Caught up with Zita TFL (Bakingbadly) in Fremantle today on the first day of spring which delivered us a super day which we were able to enjoy with a couple of new experiences for Zita. No doubt he will post soon on our half day adventure as he did take quite a few pictures and seemed to have had a good time doing it.
kind regards Derek
Yesterday morning I decided to make some beetroot bread, which I had made previously and posted under chamelleon bread due to the fact that the colour changes during the baking process.
This time I was using the beetroot raw and grated
Started off at 6.00am with making a preferment using 100g flour and 100ml of warm water and 1g of dry yeast
The preferment had developed nicely after 2 hours so the other ingredients were then added
Flour (500g) 452g white + 48g semolina only because I ran out of the white
Salt 10g
Its been a year since i took up retirement and quite truthfully i've never been busier, but i do recommend it.
I actually got around to doing some baking, my sour dough stockpile back at my old work place had all been used up in my abscence and none saved for the future, which was a shame as it had been going for quite a few years now.
