Just another lot of photos of my baking. :)
Below is a batch made from a poolish I made around 9pm last night and then fermented on the counter (at around 10-13 degrees celcius most of the night) until around 11am today.
Just a simple mix of approx 750g sifted wholewheat (wholemeal) flour, water, salt and 1/4 teaspoon of yeast. (with gluten flour added)
Then this morning, I added around 750g fine durum semolin. about 70-100g unbleached white flour, salt, 1 teaspoon of yeast, 1/3 cup rice bran oil and about 2 cups of butter milk.
It ended up being tooooooooooo wet so I added another 150g semolina-very fine.
mixed and left for an hour then kneeded and left for another hour. Folded a few times and left to ferment on the counter. I then folded it a few times again and then left it to rest for 15 mins, spllit it in two and plopped one piece on a oiled/semolina'd baking sheet
and smothered it in flour.
The rest I divided into 3 pizzas.
The photos show the result!
Cooked Pizza with various vegies (Courgette, red onion, loads of garlic, Paneer cheese, parmesan cheese, Pineapple, tomato (fresh and sundried) and olives) The top pizza is the same but with Salami for the meat eaters in my house. ;)
Rustic bread...sooo pretty....moist with a lovely crumb!
Crumb close up! Dang camera...takes terrible photos!
An angled profile shot :) Just to show my skill with a camera :) (kidding)
Sorry, no wine shots this time.......................
OH! that reminds me.....*goes off to crack open a bottle of nice 2004 pinot noir*
Till next time....which will be a while as I am moving to the UK. My house will be all packed up on monday and tuesday and then I will be a nomad for a few months till the visa come through!
SO, till then.
Happy baking everyone!