Wow! 3 posts in 3 weeks. This one is all white bread too. Lucy is really slipping!
These are a tasty way to use up your sourdough starter discard. Here’s the recipe.
Here in the UK right now it's a rare fine weather-public holiday combo, so it's time to reach for TFL's Jason's Quick Ciabatta recipe and open up the BBQ. Cheers Jason http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread
I'm beginning this Danish recipe straight from Copenhagen. I just milled the wheat and rye. Yeast water is fermenting.
It also uses walnut oil and milk.
We'll see how it goes.
This is my version of a “Sunburst” Bourbon Peach Melba Pie.
I know I’ve made this before but I wanted to see if my techniques have improved at all with more baking and for this dinner I wanted a simple sourdough without a lot of whole grain or other flavours added to the bread.
I used the Smoky Chili Sourdough recipe from Sarah Owens, but added 2 tbsp tomato paste and 180g of chocolate stout to replace some of the water content. The dough was great to work with. I got a bit distracted trying to work 2 recipes at once so I ended up shaping earlier than I had intended. I usually put the loaves right in the fridge after shaping, but because the bulk was on the short side I left the dough out for about 45 minutes before putting it in the fridge. Great oven spring although my attempts at new scoring methods were funky.
I tried to make Shiao-Ping's recipe for chocolate sourdough and I added walnuts and 160g chocolate stout to replace sone of the water. This recipe had a 37% starter % inoculation so I was really curious about how it would work. It smells amazing, but the oven spring was a little underwhelming. In the fridge, the dough kind of cracked which is something I hadn't experienced before.
