Lunch time - Brooklyn Sicilian.
9 X14 par-baked, pan fried. High hydration formula (100%). Stanaslus whole & ground tomato base sauce. Boars head deli sliced mozzarella.
Today's bake: Super Seed Rye Bread
Source: Richard Hart Bread
Notes:
Substitutions:
First pizza of the season
First time using whole wheat pizza flour. Never used the flour before and decided to mix it with 33% strong white flour. Next I'll go 100% WW.
First time kneading with Famag Grilletta IM 5S
2/3 WW pizza flour, 1/3 strong white flour, 30% LM, 80% overall hydration, overnight fermentation in the fridge
Curly kale pesto (curly kale, roasted cashews and sunflower seeds, salt, pepper, a touch of garlic, olive oil, water), mozzarella, bacon, oregano.
20% hazelnut flour/20% rye (all prefermented)/60% bread flour, hydrated (mostly) with homemade hazelnut milk, lightly sweetened with grated white sweet potato.
There is no word that can describe how happy I am about this batch!
The formula of this batch I derived from Wayne Gisslen's Professional Baking 7th Edition, so I can't tell you the exact formula, except for tweaks that I did:
Two dough formula, this recipe will test the ability of your LM starter!
Abandoned 3 times, this 4th attempt I saw through to the end...
I had to tweak the process timing to match my schedule and gave the final laminated dough a fridge proof for 36 hours.
I had originally planned to make this into Pan Aux Raisin but I didn't get around to making the creme pat and rum soaking the raisins. Next time!
Just back from Singapore and already craving savoury asian delights. Decided to a version of these pepper buns, which I first tried in Taipei. They make these in a huge charcoal oven on the streets, and the peppery filling paired with the flaky crust is unbelievable.
The traditional filling is meat-based, but here I decided to use a stewed mushroom filling.
I had forgotten, I made a fruit flavor pairing chart in PDF form. Enjoy! https://drive.google.com/file/d/1e7OUQtcafe8RnnMJDitwFKp4jRJtKJ6L/view?usp=drivesdk
Experimental formula
100% Strong Flour 240 g
100% Water 240 g
1.2% Instant Yeast. 3 g
1.8% Salt 4.5 g
Sugar 3 ts
Olive oil 2 TBS
Unsalted butter 1 TBS
