hello world,
my name is Aldo and I am a Italian miller with bread passion. You can see my blog here www.fysis.it and and flours shop here www.tibiona.it.
In this first post I want to share with you this recipe of bread made by fruits fermented.
ingredients starter
100g raisin
300g water
200g flour type 1
preparation
We have a friend who is moving across the country this coming week. She really liked my raisin-pecan WW batard, and my wife thought that I should bake her a goodbye R-P WW. And while I was at it, I figured that another two would be just dandy! Just because.
The last few times I've used dried fruit, I took the advice of some TFL "elders" and soaked the fruit first. I also added the soaking water into the mix as part of the hydration.
Just wanted to share the results of today's baking for two afternoon parties that my wife and me will be attending.
The bottom iof the loaf shows the true color of this bread
Our daughter found out yesterday morning that she passed the national PA certification test. Yea! Now she can get a job and start the rest of her non-school life. We could not be prouder of her. All the hard work she has put in through college and the PA school has finally paid off and now she can make her own way in the world and follow her path to where ever it leads her.
Whew, it's been a while since my last post! I've been busy opening a brewery,
I went up to Skowhegan, ME for the Kneading Conference this year, in part to learn about using more local grains in my beer, and part to take the home baker's course. It rekindled my fire for bread, and I've been baking up a storm.
I made a No Knead Cheese Bread last night. It came out fantastic! I added about two cups of finely shredded sharp cheddar cheese to the dough right before the second two hour rise.
Also this time I did a few things different compared to my first No Knead Bread.
1. For the second rise I put the dough on lightly floured PARCHMENT PAPER instead of a tea towel. This made it much easier to put into the dutch oven.
CIBATTA style bread 83% hydration and small amount of dry yeast preferment
PREFERMENT
200ml HI-LO Milk
100g Stone ground wholemeal
0.25g Dry Yeast
I took the opportunity to use milk that was just on the turn to sour for this bread mixing the preferment at 8.50 am and allowed it to do its thing for the rest of the day later in the evening i added the rest of the ingredients and mixed this dough by hand on the bench
500g Flour
12g Salt
310g Water
I've sent away for the Carl's Oregon trail starter. Is anyone willing to share their starter? I saw there were posts a few years ago about a starter exchange. Did that ever materialize?
