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Sourdough Roll Baked on Top of Onion Soup Ramekin

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"Sourdough Bake on Top of Onion Soup Ramekin"

A long, long, time ago while residing in Lyon, I remember a small bistro that served a particularly luscious Onion Soup concisting of a Sourdough Roll on top of grated Gruyere Cheese followed by an extremely tasty Onion Soup. The sourdough roll was finished by placing the proofed rolls on top of the grated cheese that topped the hot onion soup in an over sized ramekin soup dish - it was then finished in the oven.

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Clay pot bread question

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I often bake bread in a dry clay vessel but I do not let my dough do its final proof in the clay. Rather, like cast iron, I preheat the clay and when hot, turn the final shaped dough into it and then straight back into the oven.

Here is my question …

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When to freeze dough and retarding formula

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I am not sure if this is the appropriate place to post this but I couldn't find a better place.

I was wondering if people have a general idea of at what point in a doughs fermentation it is okay to freeze it/how it effects the final loaf.

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asking for tips on how to make bread more airy

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i think the taste is great but i want it to be more airy, would love your guidance because its my recipe and i am pretty new (7nth bread baked).

thanks in advance!

the recipe:

the "starter" (16 hours before the bake):

200 grams 12.2% pizza flour (thats what i had)

200 ml water

a pinch of instant yeast

the bread:

550 grams of the pizza flour

200 grams of rye flour

520 ml water

12 grams salt

4 grams instant yeast.

the steps:

1. saltolysed for an hour

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Can anyone make this bread?

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The piictured bread is given free to diners at the Bonefish Grill chain in my area. It looks like a small glossy golden presliced Ciabatta. But, oh my what a crust. The crust is thick, glassy and crystalline and easilly shatters when chewed. It continues to give a gloriously satisfying crunch when chewed and the crumb has a nice tooth feel as a bonus. Not only that, but it tastes good too. It is perfection. But I have no idea on how to make this at home.

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Passover/Easter/Ramadan Community Bake

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So it's been a little while since the last Community Bake and I thought since Passover and Easter coincide this year why not celebrate both in one Community Bake?

Passover:

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Putting the Feelers Out for a Passover/Easter Community Bake

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I think it's time for another community bake. It can be hosted by me but i'm happy if anyone else would like to take the reigns. I'm thinking that because Passover and Easter coincide with each other we can combine it. One could either bake matzos or a grain free cake for the Passover Bake. Or one could bake an Easter bread/cake. Or one of each!

Good idea? And if you're interested in hosting it give me a shout.

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What are we doing wrong? - bread baking.

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Hello, first of all, this is my first post and I hope that the place for it is in the right place, if not, I hope that the admin will be kind enough to replace it.

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Slow Bulk Fermentation/Proof

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Hello all, I'm having a returner's conundrum.

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Cold fermentation -- flop

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Hi everyone, I

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Challenges

Sourdough Roll Baked on Top of Onion Soup Ramekin

Clay pot bread question

When to freeze dough and retarding formula

asking for tips on how to make bread more airy

Can anyone make this bread?

Passover/Easter/Ramadan Community Bake

Putting the Feelers Out for a Passover/Easter Community Bake

What are we doing wrong? - bread baking.

Slow Bulk Fermentation/Proof

Cold fermentation -- flop

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