It was a cold and rainy morning...but it was market day and the people needed their bread and pastries...
Shot between 1:00 AM and 1:30 PM yesterday, August 23, 2014. Enjoy.
-Mark
Hozzávalók:600 ml víz (ez lehet kicsivel kevesebb vagy több, függ a liszt milyenségétől!)1300 g BL55 liszt7 kávéskanál só (csapósan)1 evőkanál porcukor200 g természetes kovász + 12 órás kovász12 órás kovász receptje:300 ml víz300 g liszt2 evőkanál olaj ( kihagyható)20 g élesztőA
This is my take on Karin’s challenge bread. I’ve used 3 freshly milled whole grain flours, which all happened to be from Germany: Whole Wheat, Whole Spelt, Whole Rye; all organic. The flours account for 60% of the total, while 40% was regular Bread flour for extra lift and lightness. The raisin mush lends a sweet undertone that really pairs well with the nutty/ roasty/ soury flavors.
Recipe:
Bacon, Potatoes and Cheese....what else do I need to say? Throw those golden ingredients together with some flour, water and starter and let it ferment for a couple of days and you have as tasty a loaf as you're going to get.
I hadn't made any bread using the 36 hour technique in a while so I figured it was time to give it a go again. I used the last of my KAF French style flour mixed with some freshly ground whole wheat and some KAF Durum flour to round it out.
