Yes. It's cheese bread again. You can't have too much of it, can you? :)
Taleggio Hazelnut SD with Einkorn, Red Fife & Sprouted Red Rice
Dough flour | Final Dough | Levain | Total Dough | |||||
keeping busy, kinda. My wife wanted something with fruit and nuts for a next bake.
Forkish FWSY Field Blend #2, alfanso style. This one uses a 100% hydration all AP levain and toned down to 75% overall hydration. First time adding anything to this wonderful bread, but the match seemed made to order.
Don't get too excited - the spelt is only 20% of the flour - but it makes for a nice loaf!
I have read about why the flour is different, but now need to know how to adjust the recipe in a bread maker. Given there is less protein and/or less gluten in U.S. flour, is there an easy way to compensate for this by adding more or less water? Alternatively, should I buy protein or gluten powder and add some? How much?
I've tasted so many breads and pastries with peanuts but they're all sweet. Peanuts are wonderful savory too so I decided to make a savory peanut bread. Braised peanuts are our favorite which is not so common in where we live. Using the fresh peanuts that my mom bought before quarantine, I made these squares (well, they are not so square-shaped but I will stick with the name. :P) to pass time and have something delicious to eat. These are inspired by the guo kui and other Chinese breads.
I took my Take 2 of Cedar Mountain’s Khorasan Oat Sourdough and subbed out the khorasan for Spelt.
Here is the recipe I followed with these exceptions:
1. Used Spelt instead of Khorasan.
I've been baking sourdoughs for many years but I am admittedly imprecise and quite neglectful. It usually turns out "good enough" but rarely are my loaves great.
These ones were.
Hi all, I have not been posting for a while..as a bit busy on a total new adventure and some may remember when I started baking here and baked the Champlain loaf with Dan on a community bake again and again....
I have now a little bake room at our house No. 44 and just started baking for a market as well as smaller subscriptions as I handmix only...
I've been working my way towards making what I envision as my ideal focaccia in the past couple weeks. Due to time constraints on previous batches I sacrificed quality to fit my schedule. The results were okay, worth eating but not worth writing about. In my latest batch I applied what I had learned from previous batches and simultaneously found myself with less time constraints as I'm sure many are at the present due to COVID-19. I'm happy to share my process and results and encourage you to give it a shot. This recipe is entirely mixed by hand so the only rea
