More fun in the kitchen playing around with hydration ( % water )
This is at 80 % using the sponge and dough ( poolish method without commercial yeast ).
The link to the WBD announcement is here – the 10th year
http://www.kochtopf.me/world-bread-day-2015-invitation-einladung
Sprouted rye and wheat.
This year we thought we would do a variation of Lucy’s Westphalian Sourdough Pumpernickel since it is our new favorite bread of all time that we would make if it was to be our last one - ever!
T65 and T55 flour combo with my levain.
Nutty, malty flavoured, golden brown little rolls. They are high in fibre from the whole spelt flour and crushed flaxseeds and enriched with a good dose of heart healthy omega 3 fatty acids.
These rolls were a big hit with my kids and friends, just make sure you make plenty, they are very versatile for any meal, with any topping.
For full details and instructional pictures, head over to www.mybreadandbrot.com.
AKA using-up-the-open-packets-of-flour-in-the-cupboard bread. ;-)
Am still working with my usual recipe formula, which I can now recite by heart. I think it's been a really worthwhile exercise in improving both my technique and consistency. But it's amazing how many different breads I can turn out using the same basic formula... And I can vary the quantity of yeast according to how much (or little) time I have.
Hopia (好餅- hao bing in Mandarin) in Fookien literally means good cake/pastry, it was introduced by Chinese immigrants mostly from fujian in the country. They are ubiquitous snacks and can be found almost anywhere; in the general merchandise store in cartons at the street corner to most bakeries to high end Chinese delis in gift boxes. The classic versions are mung bean or pork fat filling enclosed in flaky pastry made by alternating layers of water and oil dough.
Hello, my fellow TFL'ers
It has been one heck of a ride, since June of this year. I have finally taken the leap... I quit my job in June 2015, in search of a Bakery related job. A 14 year desk job, and a dwindling Money exchange establishment has left me in despair for years. I have always sought solitude in baking bread, perhaps in an effort to relieve myself of the stress of a corporate desk job that has given me nothing but disappointment during the last couple of years.
Another from the weekend I thought I would share
Healthy and tasty with a noticeable sour dough twang, these rolls hit all of the right notes.
I used some fresh milled whole wheat along with some 00 Caputo flour, First and Clear flour. The oats were added in with the flour along with some 2% Greek yogurt, and Maple Balsamic vinegar.
The end results were a nice moist, open crumb perfect for sandwiches or as a dinner roll.
