Hi,
This may have been posted a million times but I can't find it.
I use the tartine recipe with 50% wholewheat and 50% white. 80% hydration. (800g water...so guess it's actually higher? maths not my strong point.
Recipe from https://www.youtube.com/watch?v=yLriqPTHhUM
It has very little semolina flour, so I decided not to post it into the semolina CB.
These go so well with curries (my fav chicken tikka masala gravy)
Makes about 6 - 8 naans, cooked on a cast iron skillet
This is the 3rd time I’m making these buns and instead of a tz plain dough, I used potato in this batch. I realize after these came out from the oven that the soft cookie topping still needs more espresso in it, and I’ve to pipe more too! Good thing they’re super tasty even with mistakes.
14 May 2021: I found a link within TFL with a similar bun from 2014 that's worth a try: https://www.thefreshloaf.com/node/39728/mexican-buns-aka-coffee-cookie-buns-aka-rotiboy-buns
I'm loving making breads with this interesting wholemeal - Eureka Wholemeal. It has bits of whole kernels, or I guess you would say cracked kernels, in addition to the usual bran (and germ!). I think it behaves more like a white bread flour in my baking, the dough has nice strength and doesn't seem to be hampered by the bran and tastes very nice.
I have to practise making baguettes occasionally or I lose the mojo. Today was baguettes with poolish (Hamelman). They are the longest I can fit into my oven; I may have to drop off a few grams of dough to get them a bit thinner. I've put them into the freezer for the unexpected "drop-in".
Cheers,
Gavin.
Apologies that I have been negligent about posting or updating much here. Pandemic has meant I spend most of my day at my desk, in my apartment, working with content management systems. After 8-10 hours of that I just can't bring myself to do much more of this in the evening or on the weekend.
* * *
I made the Tom Cat Semolina from the last Community Bake again.
My starter has been temperamental lately as I've been adjusting its diet so I returned to my roots with this one in effort to regain some focus. I still maintain a cool stiff starter but after switching from 100% rye I had some issues and began adding about 25% back. This is all because my latest attempts with desem included 20% PFF and I found that 20% rye was too overpowering to the flavor of the hard red I was using. So this loaf returns to my longish ferment with lowish inoculation and minimal handling.
