Formula revision:
*After many bakes, it is clear that cutting in cold butter is unnecessary. For this application melted butter is just fine.
Here is my contribution to the latest community bake. It is Adjaruli Khachapuri. The recipe I used was from Chainbaker https://www.chainbaker.com/khachapuri/
For once I more or less followed the recipe. My dough was a little soft, so I added half a scoop of WW atta to firm it up a little.
Also I split the dough into 2 medium and one small bread as I think just 2 breads would be rather large.
The breads were rich but tasty. We had the small one cold as a snack the day after and it was still nice cold.
For the flatbreads Community Bake, I made Swedish Tunnbrod. The recipe is from King Arthur's Big Book of Breads, giving me another opportunity to bake something from that book.
Tunnbrod is fairly straightforward. This recipe called for AP flour, rye flour (I used whole rye flour), sugar, yeast, salt, ground fennel seeds, milk, and melted butter. I combined the dry ingredients and then mixed in the wet ingredients by hand. The resulting dough was kneaded by hand for a few minutes, then allowed to ferment for an hour.
Inspired by WanyeKest, CalBeachBaker, and Trailrunner I tried my own sweet potato SD loaf with whole grain. I'm pleased with the result. This was a 1-day bake with an appointment in the middle. It is beautiful and smells great. The flavor is mild with only a little sour.
This is the first of five focaccia I'm making that will be identical except for the olive oil used.
Dough:
350g whole wheat flour
200g of 100% hydration sourdough starter
250g water
1 tsp fine sea salt
2 tablespoons olive oil
Toppings
Big handful of pistachios chopped up in a food processor
Dried dates cut into smaller chunks
I started with 125g of spelt and 225g of wheat, milled twice, once coarse, then as fine as my Mockmill will get it.
This is my entry into the Freshloaf.com Community Bake Flatbread challenge. About a year ago another baker on TFL, Tom Passin (Tpassin) posted a yeasted version of this unique style of flatbread here. He goes over some of the history of the bread and has some cool links with videos. There are many ways to make this one with different styles.
Maltese Ftira
The formula can be found at the link 👇 below 👇
https://www.thefreshloaf.com/comment/541015#comment-541015
Renamed for the Easter season
Photo montage process
The ripe dough culture
2., 3. Autolysis
4, 5 The mix
6. Stretch and folds ( Three at 30 minute intervals)
7,8 The lamination (30 minutes from last stretch)
9. Dough ball at beginning of untouched bulk fermentation
10. The final shape
I'm enjoying trying corn (maize)-rye blends in a variety of breads. Today I baked a pair of sourdough boules where 40% of the flour is an equal blend of corn and rye. The baked loaves came out attractive and wonderfully good eating
Pix first, then details.
... also known as Brownittone :D
This time I decided to use cocoa paste, chocolate chips and cashews. In case it fails we can pretend it's a big brownie :D
First slice unfortunately exactly where the skewer was.
These parathas are my first entry to the new flatbread Community Bake. The flour combination is a little unusual but I thought it should taste good and it does.
