Made a couple small loaves with fresh Oregano and one Za for lunch. I also included some dinner shots for fun.
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We broke bread and the rules last night. I know we were meant to let this kind of bread rest for 12-24 hrs before cutting, but we wanted something to go with the soup and it was just sitting there on the cutting board, calling to us. So this is one of those times when I didn't get a chance to take a picture before quite a bit of the loaf was devoured. The slightly sweet, wheaty taste of the Great River Milling "bread" flour(really closer to a high extraction type of flour, the germ is retained and 80%of the bran sifted out) goes well with the bittersweet flavor of the green tea powder.
I am fairly new to bread making. I started six months ago because shop bought bread makes me ill and now I've ended up selling bread to a local cafe for breakfast and to go with their soups. I particularly like sourdough and banana and walnut has gone down a treat. I love making up new flavour combinations and generally having fun with dough. I'm also addicted to pizza and creating the ultimate thin and crispy pizza dough.
since the Hokkaido milk loaf is such a hot topic thought i share my version. baked this for a friend who requested for a soft sourdough bread. of course with the help of txfarmer formula and clear instruction!
handmade.. had good workout on the intensive kneading part to stage 3!!
had a slice, amazingly soft, fragrant and yum :)
note: not very good at rolling the dough yet!
evon
Ok, I bought I starter..got it going..no problem after three days...the whole things went flat and running and full of watery stuff on the surface, smells like cheese, (which I think isn't good), can I rescue it?
I think it may have been too hot in the hotwater cupboard, and maybe I should have put it somewhere else?
Quelle Disaste!
Naomi
Things are finally starting to settle down a bit. I baked today the first time since kicking off the site move, another batch of the Hokkaido Milk Bread with Tangzhong.
There has been lots of discussion here and elsewhere (notably Ken Forkish in FWSY and Ian in his Ars Pistorica blog) on the benefits of long autolyse. I thought I would do a side by side comparison to see what the difference in taste is, since, after all, that's the main reason we all bake so much. Just for fun, I also wanted to try a more complex levain. I have been using a simple straight wheat levain that I maintain at around 100% hydration. After reading posts by Tom (Toad.de.b) and
