I love this take on Roti Bread, love the crispy layer of this bread and it's so much fun to make!
I'd like to thank everyone who provided suggestions on gauging the degree of proofing of cold dough. Keeping your comments in mind, I decided to (nearly) fully proof the dough during bulk fermentation and then cold retard the (gently) shaped loaves overnight. The cold loaves were then slashed and transfered directly into a hot oven. I essentially followed the same sourdough bread formula as this loaf, but stuck with whole rye flour rather than chapati flour for the whole grain contribution and also tossed
Sending this to Yeastspotting.
Got some Mexican red chili powder and red pepper flakes, holy moly, are they hot. Made some nice stews, then my thoughts automatically turned to bread...
Spicy Light Rye Sourdough
Note: make a 900g loaf
Today I'd prepared to create sourdough starter.
A clean hot pasteurized bottle
20 g boiled water
10 g wholewheat flour.
Mix the wholewheat flour and water in the bottle and put the lid on.Place the bottle under shadow.I just want to do some experience,so I just used a bit of ammount.Now what I have to do is to wait.I hope to see bubbles created in the bottle some time later.
I removed the honey from my pizza dough recipe thinking that was the reason the bottom burnt every time I baked it. Not true, it burnt again today, and I only heated the BBQ to 500 degrees.
I would really appreciate any input from my fellow bakers who might have had the same problem. I can't figure it out.
Thanks for any help
Pauly
Since my baking got serious lately, meaning that I bake minimum once a week, most of the times two or three times, I thought it might be useful and nice to open a blog here and share with you my successes and especially my problems regarding bread.
Why not? I know rye bread is traditional. But when one’s spouse doesn’t care much for rye bread, and suggests Challah, what is one to do? Easy answer: make Challah.
