Hamelman's Pain Rustique modified a bit.
One 700GM loaf
Overall Formula:
AP Flour 95% - 383GM
WW Flour 5% - 20GM
Water 71% - 286GM
Salt 2% - 8GM
Yeast (Active Dry) 0.6% - 2.4GM
TOTAL YIELD 173.6% (4.033)
Poolish: (50%)
AP Flour 100% - 202GM
Water 100% - 202GM
Yeast - Spec (<1/8 tspn)
Final Dough
AP Flour - 181GM
WW Flour - 20GM
Water - 84GM
Salt - 8GM
Yeast - 2GM (1/2 tspn)
This recipe is a modified version of Floyd's !0 Minute Banana Bread recipe shown at the lower left on the home page. It incorporates most of the suggestions Foolish Poolish made just recently and a change or two of my own. I just happened to have some over-ripe bananas and some left-over starter this morning, so I though , "Why not?" It's delicious and so tender it almost slices itself!
Sourdough Banana Bread
Preheat oven to 350° F
In a food processor, combine and pulse until broken up:
1/2 stick of room temperature butter (4 ounces/60 gr.)
I'm always excited when my coffee tastes as good as it smells. The same applies to bread. For some reason the aroma and flavor of things don't always line up to be what I expect. Recently I tried Mark Sinclair's Multi Grain Bread from the recipe he has posted on his "The Back Home Bakery" website. I have tried a few other combinations of grains and methods that were pretty good but this was on the next level for me. It has a great heady aroma and it tastes wonderful. You can see the dough is not to dense and makes a great sandwich or toast.
I made these buns for over the 4th but am just getting around to posting them now.
A double batch of Onion Buns
The recipe may be found here at the King Arthur Blog:
http://blog.kingarthurflour.com/
To reach the recipe you can either scroll down to the 6th recipe in or use search on the KA blog Website.
[DELETED BY AUTHOR]
Apricot dumplings: A true Austrian delight! Just in time for Apricot season (northern hemisphere)
I had baked this bread and posted some pics of this recipe (from Daniel Leader's Local Breads book) a week or so ago. The crumb on the previous post was not as open as it should have been and the loaf, as MiniOven said, was not nearly "ugly" enough. So, a couple of days ago I decided that the problem I was having was a result of my starter not being active enough before introducing it into the dough mixture, and I had not baked it long enough. Anyway, I received some good critiques from a number of TFLer's and greatly appreciate the advice and suggestio
