Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.
It is Spring in Minnesota and my chives are in full bloom. Time to make my annual loaf or two of Chive Blossom Bread. I usually just use a simple French bread recipe but this time I am going to use Abel"s 90% Biga formula with a slight twist. Using a biga imparts such excellent fermentation flavor.
Scaled down 70%
Help! Any idea why?
I don't seem to be able to find an Artisan bread recipes that "DO" require kneading. Everything I find is no-knead. You might ask why. I want to bake a loaf now, not 10 hours form now or tomorrow.
That being said, I'm fairly new to baking so maybe there is no such thing.
My first time venturing into sourdough land and I have a starter that has been growing for 3 days. Earlier today (3rd day), my starter grew a bit (50%) and started emitting questionable odors. I understand that is normal. But the recipe I'm going by instructed half to be discarded prior to adding the third day feed. By the 4th or 5th day it's suppose to double.
Problem is, I forgot to discard the half before mixing in the third-day feed! Is my starter ruined and I need to start over? Is there a solution to this? Thanks!
Here is my quick yet delicious sweet coconut dough recipe.
White bread flour 75%
Dessicated Coconut 25%
Coconut cream 35%
Compressed Baker's yeast 2.5%
1. Add all ingredients to your mixer and mix until well developed.
2. Place dough on bench and divide into desired dough pieces and round.
3. 5min rest.
4. Flatten out dough pieces and shape into desired shapes.
5. Proof to height.
6. Bake @ 180degrees celsius
So I gave this a try.
Been making Montreal style bagels for a couple of years now with great results following this recipe
I kept the same recipe and replaced 10% of the flour with spent grain (dehyrated and processed in a spice grinder).
Does the original croissant recipe have milk?