The other night for dinner I decided to use the left-over pizza dough I made last week and make some calzones. The pizza dough is similar to my normal one using mostly type 00 Caputo flour mixed with about 10% whole wheat. I ran out of Caputo so I actually used around 20% Caputo along with some AP flour, potato flour and whole wheat and I added some Asiago cheese just for the fun of it.
I am honored to be participating as a recipe tester for Stan Ginsberg's upcoming bread book featuring rye breads. We are not legally allowed to share or discuss the actual recipes we are testing, but fortunately we can at least wet your appetite with some photos.
I really loved the way the first version of this bread came out but I wanted to change it slightly and see if I could make it even better.
The only changes I made was to build the levain using Durum flour in a 2 step build. I also used garlic infused olive oil instead of plain olive oil. I also used a new proofing basket I just purchased which fit the amount of dough produced perfectly.
The results were excellent. I like the flavor and creamy texture the increased durum starter imparted on the final bread.
This recipe is adapted from the book "Inside the Jewish Bakery" by Stanley Ginsberg and Norman Berg. The original recipe is a straight dough made with yeast and I changed it up to use a white sourdough starter.
Bialys are mainly a New York kind of thing, and if you have never had one you owe it to yourself to bake some and you will never look back.
Most of the breads I bake need to rest 1 to 2 hours before eating, but with these you can feel free to slather on some butter or cream cheese when they just come out of the oven.
I was in the mood for a nice Durum loaf and figured I would use the Tangzhong method to lighten it up a bit. I've used this method for rolls several times but not on an actual loaf.
I have to say this simple recipe turned out amazing with a nice thin crust and moist and open crumb. This is one of those breads you can just eat with some butter or cheese or olive oil and call it a day.
I highly recommend you give this one a try. It makes great toast, grilled bread and sandwiches or goes well with some "Italian Gravy"!
I wanted to make some sandwich rolls using my SD starter instead of yeast like I have been doing recently. I also wanted them to be soft and fluffy so I used a Tangzhong method as well as Caputo 00 style flour and Durum. Naturally some butter and ricotta cheese needed to be added because they usually make a good addition to any roll recipe in my opinion :).
If you haven't figured it out by now that I kind of love this whole porridge bread thing than now you finally know :).
I just finished off my last Durum Semolina with Ricotta Porridge bread and wanted to change things up a bit and add more whole grains. This one has plenty of whole grain goodness added to the KAF French style flour including fresh rye flour, fresh spelt flour and fresh whole wheat flour along with a nice mixed grain porridge.
