bread got eaten with a crawdad salad, you know the one with mayo, cream, apple bits, diced pickle etc. Today it gets stuffed pizza like before baking. I'm thinking grilled peppers, cheese stuffed mushrooms, black olives, tomatoes, pizza spice.
Thanks holds99, and Paddy for the stars (they seem to work) appreciate the complements.
The yeasted version got made into sandwiches: butter, camembert, black pepper, a few thin (see through) salami slices, lettuce leaves, mayonaise. Sliced as long as the loaf and wrapped up for after-hour workers (me and my merry band of nephews) the day before. It has a great taste too and with the yeast, crumb is finer and softer.
I like the dough, and have taped the recipe on my scale. ( 1kg sd loaf: 400g H2O, 450g Flour, 50g Rye/20 min/ 125g RA Rye starter, 10g salt) I should really tape it to my mixer as it can handle it easily. The fact that it doesn't really rise that much has been a blessing in the fridge, there isn't a lot of room in there, and the dough doesn't need a large container. I just set a plate over my mixerbowl and chill. The next recipe will be with golden semolina flour and rye...
Gorgeous, Mini
You outdid yourself! And you're making me hungry...
Susan from San Diego
Paddyscake, the above pictured
bread got eaten with a crawdad salad, you know the one with mayo, cream, apple bits, diced pickle etc. Today it gets stuffed pizza like before baking. I'm thinking grilled peppers, cheese stuffed mushrooms, black olives, tomatoes, pizza spice.
Thanks holds99, and Paddy for the stars (they seem to work) appreciate the complements.
The yeasted version got made into sandwiches: butter, camembert, black pepper, a few thin (see through) salami slices, lettuce leaves, mayonaise. Sliced as long as the loaf and wrapped up for after-hour workers (me and my merry band of nephews) the day before. It has a great taste too and with the yeast, crumb is finer and softer.
I like the dough, and have taped the recipe on my scale. ( 1kg sd loaf: 400g H2O, 450g Flour, 50g Rye/20 min/ 125g RA Rye starter, 10g salt) I should really tape it to my mixer as it can handle it easily. The fact that it doesn't really rise that much has been a blessing in the fridge, there isn't a lot of room in there, and the dough doesn't need a large container. I just set a plate over my mixerbowl and chill. The next recipe will be with golden semolina flour and rye...
Mini O
5 Stars for Mini's
Pierre-Nury..my star checker still does not work. Beautiful crumb!! So, what do you think of taste and texture? What will you enjoy it with?
Mini Oven, That's about as
Mini Oven,
That's about as good as it gets, picture perfect. Very, Very nice.
Howard