80% bread flour, 20% french T110, 72% water, 2,2% salt, 0,3% instant yeast. 5 hours bulk fermentation, 1h15 final proof.Abel Sierrawww.breadgallery.wordpress.com Log in or register to post comments Looks like you just need a good olive oil, some roasted red peppers and cheese and you are all set!Nice baking.Ian Log in or register to post comments Lovely one, Abel! Log in or register to post comments Thank you. This is a loaf I usually prepare when I'm gonna eat any saucy meal. In fact I'm thinking about preparing again on tuesday for the Christmas table, to eat with biscayenne cod and red peppers filled with oxtail meat. Log in or register to post comments
Looks like you just need a good olive oil, some roasted red peppers and cheese and you are all set!Nice baking.Ian Log in or register to post comments
Thank you. This is a loaf I usually prepare when I'm gonna eat any saucy meal. In fact I'm thinking about preparing again on tuesday for the Christmas table, to eat with biscayenne cod and red peppers filled with oxtail meat. Log in or register to post comments
Looks like you just need a good olive oil, some roasted red peppers and cheese and you are all set!
Nice baking.
Ian
Lovely one, Abel!
Thank you. This is a loaf I usually prepare when I'm gonna eat any saucy meal. In fact I'm thinking about preparing again on tuesday for the Christmas table, to eat with biscayenne cod and red peppers filled with oxtail meat.