We're in Tenerife for a hiking vacation, and I chanced upon this bag of roasted corn and wheat flour in the supermarket.
There are also versions with only corn, or a combination of corn and other grains, but I bought the 50/50 corn/white.
Also known as:
Casatiello Napolitano
This is a highly enriched dough with both butter fat, and rendered prosciutto fat. ( I fortified this ingredient with bacon fat) Buttermilk is also part of the formula.
The cold snap calls for cinnamon buns. There's a letter-fold step I missed photographing.
I dare you to say that 10x fast!
This one was made with fresh-milled Butler’s Gold and Spelt from Barton Springs Mill. The rest of the flour was King Arthur bread flour.
The caramelized onions were cooked in my mini-slow cooker overnight. I drained them in a strainer to remove as much excess liquid as I could, and used the onion water as part of the water for the main dough.
I used a generous amount of cheese in this bake, combining shaved Parmesan and 10-year-aged Vermont Cheddar, both cut into small pieces.
Old school Jewish deli rye. From inception to completion.
1. The rye sour
2. The final dough
3. The bulk ferment
4. The proof
5. Score
6. The finished product
I recently picked up Richard Hart Bread: Intuitive Sourdough Baking, in which Hart describes a very simple shaping method for his "City Loaf". Basically, after pre-shaping into a round and resting, he folds it in half like a taco and places it in the banneton. According to him, there's no difference in oven spring or ear formation vs the convoluted stitching and rolling method he learned at Tartine. I decided to give it a shot, so I doubled my normal recipe to do a side-by-side comparison.
I made a new rye starter and was surprised how relaxed the process was now that I know a tiny bit about sourdough. It had a few pin-sized holes from leuconostoc bacteria on the first day. By day 2, it had way more pinholes and started smelling like a combo of soggy grain and a pile of overused sweaty running shoes. Over a week of 1x a day discard and feeding, it acidified nicely. By day 10, it was rising and falling regularly, had small and medium sized holes, and was smelling sprightly and tangy. So I made my first bread with it:
Maltese beef and pea pie. ( My mom's meat pastisti filling)
I made a very quick oil based pie pastry yesterday. It turned out just a little too dry. That being said,bI got it into and on top of the pan. Smile.
I upped my Bundt cake game, with a fly, new pan! Made in the USA. Nordic ware.
Stay tuned for the finished product.
Million dollar cheesecake swirl carrot cake, with pignoli.
Decided to try-out the techniques I read and heard about from the locals when visiting Matera over the Christmas holidays to make an almost 100% semola rimacinata durum wheat loaf.
Didn't try the characteristic shaping. Thought it better to take on one challenge at a time, but the texture and flavour have come out superb. Maybe the best 100% rimacinata bread I have attempted so far. Here are the details:
Feeding 100% hydration SD starter
