Il desiderio di un Dessert confortante e autunnale e così oggi mi sono regalata questo ....."Cake ultra moelleux aux fruits rouges, amandes et oranges".
Una vera delizia....
Un abbraccio a tutti.
Anna
Here we are again - its now Monday morning (normally a day I don't make bread!) however I've some dough I made up last night that needs attending to.
Last night the dough was left in a (relatively) cool place - about 18°C at about 9:45pm. It's now about 7:40am and I've taken the bowl of fermented dough up to the warmer bakehouse and stuck a thermometer in it:
As you can see, it's risen nicely and cooled down to 18°C. (And I was dopy enough to put my thumb over the camera lens - ah well)
Decided to do another easy sourdough post - did one a while back on my own site, but after some discussion here where I posted a recipe which the person who started that thread had a bit of a disaster with, decided to give it a go with photos as I went.
Most of the time I do tend to bake healthy, wholegrain breads fortified with this, that and the other. However, every now and again, (actually quite often). I like to bake a nice classic crusty white bread. This recipe and method could not be easier and the bread is really comforting and tasty.
Details are here, thanks for stopping by!
http://mybreadandbrot.com/crusty-white-bread-with-flax-seeds/
Carissimi Amici,
ultimamente sono molto occupata con alcuni corsi professionali che sto frequentando, ma vi seguo sempre con grande affetto e stima. Siete per me sempre una straordinaria fonte di condivisione ed apprendimento.
Vi lascio l'immagine e la ricetta di una mia produzione, chissà se vi piacerà. A noi in famiglia questo prodotto piace moltissimo e lo preparo spesso per fare degli ottimi Sandwich oppure dei Toast farciti.
Well, my new chicken brick arrived the other week, but it's been crazy-busy chez Casa Witty and I've not really had the chance to post... Anyways, here is my new brick - it's the Mason Cash one, bigger than the one I had. I think it will easily take a kilo of dough, though this time I stuck to my standard-sized loaf.
Sometimes you just want a simple loaf. The bread is 100% fresh ground white whole wheat naturally leavened with a three stage build. The hydration is a little over 75%, just kept adding a little water until it felt right, and the only addition other than salt was a small amount of sorghum syrup. The final proof was in the fridge because the dough was moving to fast for proper flavor development and then it only took a couple hours. It was slashed with a double edged razorblade mounted on a homemade handle (the most recent addition to my baking equipment) and baked in a DO.
Sure, as it has been months since I tried these out once before. Sold at Ken's as demi-baguettes. As long as I'm on my thang about changing baguettes to batards, and vice versa, why not? Those black things on top are/were golden raisins, not black jelly beans...
A simple sourdough with 50% whole wheat flour and 50% whole dark rye. With all that dark rye it tastes a bit like a pumpernickel. I had it rising in the fridge overnight again. It looks a bit like erosion, but very tasty.
Old school NY bagels https://www.youtube.com/watch?v=p_xTIrT_aiI&feature=youtu.be
One of our favorite things to do with bread is to make them the ‘old school’ way. You can bread using sourdough made from scratch for that bake like a pumpernickel or you can use an old school method not used much anymore too. Another fun thing about bread is to take old school and make it current and edgy.
