The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
97grad's picture
97grad

 

All credit for these go to DedeMed and her inspirational YouTube video http://www.youtube.com/watch?v=PEJy5Yksew8&feature=channel.

For the dough I've used about 2/3 cup warm water, 3/4 cup of SD starter left over from refreshments, 1 cup all purpose flour, 1/2 cup wholemeal flour, 2tbsp Extra virgin olive oil, 1tbsp active dry yeast, 1tsp salt.

I mixed all ingredients with wooden spoon, did slab and stretch for a few minutes, proofed in an oiled bowl for 1hour or till doubled.

Divided dough into 8 balls, rested for 10 minutes, rolled out each ball on floured surface, stuffed as per video. Dough was so tender and very easy to work with.

For the stuffing, I didn't have enough spinach as per original recipe so I added chopped sun-dried tomatoes and black olives. Great recipe, very easy to put together and very versatile, my family enjoyed this and I think I'll be making it again with different fillings.

ClimbHi's picture

One fire -- Many foods

August 18, 2009 - 6:07am -- ClimbHi

One of the things I'm having fun with is learning how to use the oven to bake a variety of foods. With a WFO, this is not as easy as it may seem. There's no temperature knob on a WFO, so you can't just turn the heat up and down like in the typical kitchen range. Instead, you have to plan your baking to take advantage of the heat that you have available. This means getting the oven to a high temperature to start, and cook various things as appropriate as the temperature naturally falls.

tgrayson's picture

How Much Kneading for Cinnamon Buns

August 17, 2009 - 5:24pm -- tgrayson

Do you knead the dough to pass the window pane test? CI’s recipe just recommends kneading for about 4 minutes, minimizing gluten development to make the buns more tender. However, Peter Reinhart’s recipe recommends 10 minutes kneading, whatever it takes to window pane. I’ve done the latter and it produces a good bun, but I’m wondering if less kneading might make an even better one. Any thoughts?

Thanks

Stephanie Brim's picture
Stephanie Brim

I made these last night.

Here's my blog post, plus the recipe.

In all honesty, the entire brownie baking night came about because I was bored and wanted something chocolate. The ranting about grocery store brownies was actually me being pissed at myself because I broke down and, instead of baking my much better tasting ones, bought some frosted ones at the store a few nights ago in a pregnancy-craving-induced spending spree.

MJO's picture

Whole Grain Pastry Flour

August 17, 2009 - 12:52pm -- MJO

Dang!  I just bought Arrowhead Mills whole grain pastry flour, instead of white pastry flour. It wasn't marked well at all, and I opened it before I realized it.  Does anyone have any good recipes that it will work well in?  I can't even imagine whole grain pie crust, which is what I wanted it for.  :(

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