This post has nothing to do with bread, but I thought Benny might like it.
Super easy to make:
Ice cream
100% whipping cream
41% condensed milk
9% high-quality matcha powder
One of my customers requested a savory loaf with feta and olives so I made a repeat of this one but by using James (Ciabbata)’s method. I was going to try to dump all the add-ins at the beginning but I had second thoughts because of the oily nature of the extras. Then I decided that I could add the extras while laminating the dough which is something I’ve never done (the lamination). Experimentation is good, right? So here goes…
Recipe:
Makes 3 loaves
Add-ins:
I seldom make boules, so I decided I need to brush off some of the rust on that skill and also had long wanted to make a bread with sundried tomatoes, so here is my take on this.
For one loaf only. Total weight ~ 900
340 g white bread flour 80% total
87 g whole wheat flour 20% total
Total Flour = 427 g
Total water 307 g 78% hydration (82% hydration first time)
Final dough for mixing
340 g white bread flour
49 g whole red fife flour
We knew that 2020 would be a momentous year, long before we ever heard of COVID-19. We had no idea just how much the virus would affect our plans.
Fortunately for us, we have not had to endure any illness. Nor have we lost any family members or friends to the disease. We recognize that as a true blessing and are grateful.
Doing a dry run for the upcoming World Bread Day 2020 in a couple of weeks. This is a SD bread I shouldn't eat since it a 100% white bread with just 15 g of NMNF starter, but it does show that Focaccia is one bread where your artistic side can make you feel at least a bit Bohemian.
These are my first go at an all white flour 10% protein, in this case from Quebec, that is sourdough and no commercial yeast. After the good results I had with the sesame semolina sourdough baguettes without commercial yeast I decided I needed to give it a go again but with the Quebec white flour. These are essentially Abel’s baguettes au levain without the commercial yeast and hydration increased to 70% during bassinage and finally encrusted with poppy seeds. So I’ll just call them Yorkville Baguettes since that is the neighborhood that I live in ?
At the end of July I finally gave in to temptation and ordered a new oven. I settled on a 13 Function Bosch (not sure if I will ever use all of them!) and finally a week ago it was installed.
For this bake I just played around with some seeds - didn't want a heavy loaf so it was
Bread flour 80%, Wholewheat flour 15%, rye flour 5%, 80% hydration and salt at 2%. I adjusted the flour to include 0.05% diastatic malt. To this I added
Chia seed 4%, sesame seed 5%, flaxseed 5% sunflower seed 5% and pumpkin seed 5%.
Method:
This is a rare mid-week bake of a single batch that gives 3 loaves. What prompted this? James (aka Ciabatta) produced 12 loaves of 4 (Yes! Four!) different breads. His streamlined method piqued my interest so I decided to give it a shot since it I think it would shorten my dough making time significantly. So here goes:
Recipe
Makes 3 loaves
Porridge
100 g rolled oats
200 g water
45 g honey
40 g butter
Add-ins
25g raw Black Sesame seeds
45g raw Sunflower seeds
