It's a Brod & Taylor lightweight sheeter that my wife bought for me. Due to various commitments, like our oldest grandson graduating from Missouri State next week, it will probably be three weeks or more before I get to play with it. That may be a temporary reprieve for my waistline but I’m concerned about the long-term risks.
Today's bake: Slow-Baked Finnish Rye Jalkuunileipa (Finland)
Source: The Rye Baker by Stanley Ginsberg
Notes: I scaled Stanley's recipe to make 2 small loaves instead of single larger one.
From - 1 @ TDW: 1.383kg Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM
To - 2 @ TDW: 1.210kg Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
Substitutions: None
We had charro beans (using Anasazi beans) on the menu and some cream cheese in the fridge we needed to use. I came up with a "Chile Cream Cheese" sourdough to soak up some of the beans.
Made a little loaf in a disposable foil mini loaf pan (which I reuse over and over). Because pork belly is so rich, I decided that they needed to be small sandwiches. With gorgonzola and mayo, and the sandwiches warmed through on Steam Bake for a few minutes, they were so good that I had three.
Good afternoon all!
It has been a while since my last entry on TFL. It's panettone season, so I thought I would make them again using maestro Giorilli's formula. I followed the same procedure as outlined in my previous blog entry, here: https://www.thefreshloaf.com/node/71664/giorilli-panettone
I am quite pleased with the results. Here are some pictures.
I kept at the experimentation with the blue corn sourdough after using some in the community bake. This time around was a bit simpler approach.
I started with 100 grams of 100% hydration starter
I scalded 75 grams of blue corn flour with 150 grams of water (probably wasn't enough water in hindsight as this is a thirsty flour).
I have hope that I might get lucky and find someone that has either made one or can show me how to make a spreadsheet on a Mac Laptop using numbers.I know very little about this. Thats up front my disclosure. I have always been a gluten for punishment in the the fact that I take on things I should never attempt. I love to learn but I am not formally educated. I have been baking for years. My mother taught the boy’s and girls how to be well versed in all things. I get a sense of accomplishment from at least trying to do my own thing. I have no idea if this is a good idea or even feasible.
Hey everyone,
I've finally managed to post another recipe on my website, this time for a crunchy type of bread we have in Egypt called Fayesh. This one has a unique sourdough used to leaven it which is made from fermenting ground chickpeas in milk at room temperature. Has anyone seen something like this before? Because I certainly haven't until I started looking into this recipe.
While I did achieve the marbling effect, I was hoping for a more vivid color. Additionally, I want to say the Bread is on the under fermented side. Still a worthy endeeavor.
