The request for a loaf to go with dinner tomorrow was "something Italian". So... Semolina Pain au Levain bake #2.
This one went well and was easier than the first one. I didn't worry quite so much about degassing while rolling in the toasted sesame seeds, and I think I got them on better.
It was time to redo this one! I just changed some of the grains from the last time I made this and reduced the jalapeño amount because that’s what I had. I also couldn’t get fresh chives so freeze dried had to do.
Recipe
Makes 3 loaves
Add-ins
55 - 100 g sliced pickled jalapeños (to taste)
250 g old cheddar cheese, cut into 1/4 inch cubes
3 g freeze dried chives or 24 g fresh chopped chives
Main Dough
100 g freshly milled Selkirk wheat flour
My wife asked if I could make a soft sandwich bread for this weekend, so I did another round of my Pullman pan test loaf. Just increased the size of the loaf.
For the levain, I used a combination of Raisin Yeast Water and little bit of mother starter in the build. So... I guess we'll call it a sour poolish. :-)
After enjoying a few days away, I’m glad to be home and do some baking. This one has been on my list for a while – 100% spelt, based on this recipe. I think I’m finally starting to see progress in my ability to apply the various things I have learned over the last 6 months.
Tweaks I made:
Hi.. Everyone! I've been baking croissants for about 2years and this is the only thing i can't figure it out.. Will you suggest me to make it better
My stiff starter Etno (50% hydration) got a refresh today after being chilled for over a week so I mixed its discard with ingredients for hot cross buns. I figured I’ll just jot down the weights as I mixed them. The dough was rather sticky but manageable. Think I should reduce a lil bit of milk the next time I make these.
Going to a lunch time gathering tomorrow and i am making a 44.4% Wholemeal Potato Rosemary and Cheese loaf. It was going to be a Sour Dough version but my starter has been sluggish recuperating from its slumber in the freezer. It will recover just may need a few feeds to gain its vigor. So a conventional bulk fermented fresh yeast dough it is.
Hi everyone. I am starting a small bread bakery business and would love any tips that you have. Specifically I am looking for which products sell the best and basic startup ideas/advice. Thank you very much in advance.
