Formula courtesy of Ian Island66, by way of Tom Passin.
🔗 To Ian's blog post
https://www.thefreshloaf.com/node/75349/uzbek-sourdough-flatbread
The bake went pretty much verbatim to Ian's blog instructions. I am happy with the outcome. I used rehydrated onion for my topping.
Maltese Ftira
The formula can be found at the link 👇 below 👇
https://www.thefreshloaf.com/comment/541015#comment-541015
Renamed for the Easter season
Photo montage process
The ripe dough culture
2., 3. Autolysis
4, 5 The mix
6. Stretch and folds ( Three at 30 minute intervals)
7,8 The lamination (30 minutes from last stretch)
9. Dough ball at beginning of untouched bulk fermentation
10. The final shape
I pretty much have this one down pat. I am now working on an unfed l, overnight room temperature ferment style.
It's the early bird that catches the worm.
Bake off protocol initiated.
1. Preheat sequence - T Minus 30 minutes to completion.
2. Pre bake visual fermentation inspection ✅
95-100% of full fermentation achieved.
3. The flip ✅
4. The Slash ✅
5. The Load ✅
6. Initiate steam injection ✅
Now we wait...
My goodness, how good fresh bread smells in the morning!
04/05/2024
Aim:
Participation in Ralph Nieboer's Breadworks FB group community bake. " The Winston knot". To become capable, and proficient in shaping and baking a six strand Winston knot Bread.
Winston knot community bake.
Woke up, got out of bed and dragged a buffing rag across my head. I made my way to the kitchen and got an early start!
Photos
1. Tangzhung water roux. (150°F)
2. Rough looking dough after initial mix
3. Smooth dough after mechanical gluten development.
As a special bonus of putting up with my nonsense, I present Nanny's (my Mom's) secret formula for her iconic special occasions or Sunday dinner
"Crepe Style Manicotti"
Enjoy the step by step simple instructions.
1. The crepes.
2. The sauce
3. The Filling
4. Assembly
5. Bake.
OMG! These dog treats smell like Amazeballs!
Hello, dog lovers! And sourdough bread people. Today I have some sourdough discard dog treats working. The formula I referenced is from Food 52 " Sourdough Discard dog treats"
Enjoy the pictorial formula. I went off the reservation after bring the dough together. My process is listed with the photos. Stop back later, we will have Gronky taste test.
Two eggs are missing from the wet ingredients photo.
The second time around. Much better than the last time.
Hands-on laboratory practice exercise 03/14 - 03/16
Area of improvement
No unsightly burnt crust
Oven spring
Area needs improvement
Scoring 80% hydration dough is a challenge even straight out of the refrigerator
Country Bread EIB Style (Forkish) AKA
Pain de Champagne
KA Bread flour
Hayden Einkorn Whole grain Wheat
Hayden Gazal Whole grain Rye
Hayden Purple Barley
Hydration 80%
Prefermented flour 20%
Salt 2.2%
Formula revision:
