The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

CeciC's blog

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CeciC

Following kjknits recipe on English muffins it gives me an extremely slack dough which sticks everywhere. After proof thrower them onto a heated griddle, which is a bit too hot for them and most of them are burnt n one side. 

I guess I would increase the amount of ap flour to make it a dough like structure or use a muffins ring to hold its shape.

But this recipe is yet one of the best English muffins I've have ever had. 

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CeciC

This is from the same sourdough burger buns dough that has been retarded overnight

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CeciC

Using the recipe from a member here (dwfender) to produce this lovely soft burger bun.

In order to produce a healthier bun yet maintaining its fluffy texture. I replaced 30% of the white bread flour with wholewheat flour and increased the milk by 45g.

 

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CeciC

This is my third attempt at BBA. I made a little twist to the swirl replacing it with my expiring strawberry jam and flaxseed. This gives the bread a little extra crunch. But the crumb is a little dry not sure if its because I overbaked it.

I still have to work on my shaping skills. it looks a bit.......odd.

 

 

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CeciC

this loaf is my second attempt baba BBA book! this recipes gives a soft and flavorful loaf for sandwich or eat alone. Gonna have it with tomato and cheese for breakfast tomorrow.

 

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