Mixture of baking in the past week or two - ciabatta, focaccia, wheaty sourdough
I've been away from The Fresh Loaf for a while. I was still baking and blogging but didn't quite have time to also update the pages here. So, I'll keep it short and sweet for few things that I baked in the past week or two.
Ciabatta with wheat germs and olive oil (from Hamelman's Bread)
The recipe produced great tasting and chewy ciabatta. I followed the shaping method from Susan @ Wild Yeast, by not degasing the dough. This worked really well. The bread was great with potato soup with sage burnt butter.
Focaccia with Rosemary and Tarragon herb oil
The recipe came from Peter Reinhart's American Pie cookbook. The recipe is quite similar to Reinhart's pizza dough. The herb oil contributed to great tasting focaccia.
Wheaty Sourdough with bulgur, wheat berries and wheat germs
It had nice texture and crunch from wheat berries, moisture and flavour from bulgur and aroma and chewiness from wheat germ. I also included a small amount of honey to bring out more wheat flavours.