February 3, 2018 - 11:54am
Turning disaster into a nice loaf
having made a white seeded sourdough which was totally brick like, I decided to use the dense bread as a Altus in a new loaf. It's turned out really lovely with fantastic taste.
i cut off all the crusts from the brick and cubed up the inside. I used 20% of the bread in my new dough., I soaked the bread cubes in 30grams of water and added with the levan and salt after autolyse.
ive frozen the rest of the cubes for the next loaf. Next time I brick it, I can say it was done on purpose as I was running out of stock!!
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Never heard the term. Sounds like making a panada of bread and milk for meatloaf or meatballs? Tell us more: I've made my share of bricks, or loaves that started OK but started to dry faster than normal. Thanks!
Crusts are my favourite Altus if not burned.
I've found using up to 30% easy enough.
Montbayb - Altus is where you add old bread to a new dough almost like adding a soaker. Nice seen it several times on this forum and in bread books and I've always liked the idea- in my case I had the raw materials to hand!! But mostly I've read bakers use bread which is a few days old.
minioven - I've also seen old bread baked or toasted before it's used, I didn't do that with this loaf and it was still super tasty, is the bread best baked before using? How dark should I go and then should I soak?
Sorry minioven - didn't read your post properly. No I didn't use the crust, damm.....