I was craving banana bread immediately after reading Dabrownman’s banana bread post so I came up with my own version.
Parmesan Crusted Banana Bread Roll with Honey Goat Cheese Filling
For the bread:
30g 54.5% Barley flour
25g 45.5% Buckwheat flour
200g 363.6% Mashed ananas
These actually turned out ok ! Dealing with a 80 degree kitchen does not help in the least - I usually do these when it's closer to 68-70F which affords a lot more time to work the dough and butter. Strategy today was to employ some freezer time and just hustle. By the time shaping came around dough is pretty soft and very hard to manage. Shaved off a few grams of yeast and final proof for only one hour as opposed to 1.5-2 - it is possible !
I was tempted for a long time to make a bred with dark red wine which we produce in Slovenia. This bread is my second attempt to make this kind of bread.
Here are the instructions for those who would like to make bread with red wine:
1.) Take a recipe for the bread you think you would like to "convert" to wine bread. No changes in the procedure.
I have not made a porridge bread in a while and I have not used eggs in any bakes either for quite some time. I like the extra flavor and moisture eggs add so why not use them in a porridge bread as well?
Whole eggs are around 76% water so in this bake 150 grams of eggs equals 114 grams of water which is why the total liquid amount is not higher.
Yep it is over proofed
Normally Lucy and I would be the first ones to lead this charge but we didn’t need any bread and had a few bakes scheduled in front of another 50% whole grin bake. As most know this is probably the bread we bake the most but we usually also out in multi-grains and or sprouted flour …or both like this one.
Hi bakers,
I've not posted here in a while because I got graduated and I was very busy, but I didn't stop baking bread and I'm happy to repost here with a new experiment: baguette!
I wanted to challenge myself with a new shape and new shaping techniques and I have to admit that all the process was challenging but far from impossible!
The Ultimate Fast Sourdough by Jim Lahey
I haven't baked a white loaf since my disastrous encounter with Leckford Estate bread flour, so I thought it was time to excise some demons and have another try - with a different flour!
Having had success with a bulk retard in my last bake A Trio of High Extraction Loaves I decided to use the same technique again.
My first "bagel-crust" squares were a hit; a tad softer and fluffier but with all the loved characteristics of a bagel. We loved them so much that I decided to make them again with a different variation. Ian (isand66) always reminds me of the seeds and other bagel toppings in my past bagel bakes so I made this one with his suggestions in my mind.
Isn't it funny how goals change depending on where you are on your journey?
Firstly, Open crumb as a keen and quite naive beginner in October was top of the list...quickly followed by 'scoring'...oh those elusive ears in my overproofed loaves in the warm fridge phase...
Then, a new oven and a new wine cooler...everything changes again!!!!!
So, now with things being a bit 'settled' I aim to have a number of formulas that I know so well that I can 'read the dough' and get a sort of reliable 'good' result... I seem to be getting there with the Champlain....
