Well friends, my second Forkish effort in as many weeks from "Flour, Water, Salt and Yeast." This is a robust bread. Baking in the Dutch oven really gives a snap to the crust, while the crumb is open soft and shred able. Boy did the loaf ever snap, crackle and pop when I removed from the hot DO to the cooling rack!
A couple of weeks ago I made the Tomato & Nigella seed loaf from Emanuel Hadjiandreou"s book "How to bake bread". I was drooling over the photos and decided then I would make 2 more of these recipe's next bake. So yesterday I prepped the levain in the morning and then about 2 pm started mixing dough. I also did 300 slap and folds instead of 200. It was about 31 deg C outside here, so I had to watch the dough carefully. I won't detail method as it was fairly standard with 45 minutes between coil folds. Bulk ferment until about 70% bigger, 20 minute res
Any help would be appreciated.
Straight dough
dough temp 77
proofing @ 95 degrees and 75% humidity 30-45 mins
frying @375-380
thank you.
This is a 76% hydration ciabatta modeled on that of Scott McGee. Unusual in the low hydration and that he shapes these.
Dinner the other evening with friends for “Sunday macaroni and gravy”, which may be an Americanism for pasta with tomato sauce. Also includes sausages, meatballs and ribs, all cooked in the “gravy”. I hadn’t made a ciabatta in a while, so it was off to the races as part of our contribution to dinner.
I've noticed in the forum posts there are, currently, quite a number of TFL members concerned about the maintenance and vigor of their sourdough seed starters. Being one that doesn't like debates I generally stay away from commenting on those posts. However, in this moment, having been there myself I've chosen not to comment about anyone's concern; instead the following is a description of the simple way I maintain my sourdough seed starter.
The first step I don't have a picture of and if I did I wouldn't put it here because I know you have all chopped up a large onion. Red onion goes in guacamole and pico and some salsas but it is always white onion for everything else Mexican - no yellow onions allowed:-) Put some bacon fat in the bottom of the IP and turn it on saute for 20 minutes at 390 F
This Loaf is in a 17” long x 6” wide banneton. A friend gave it to me she had bought it years ago in Germany and never used it. 70% Arrowhead Mills AP, 20% home milled Kamut, 5% milled rye and 5% milled Emmer all sifted and bran fed to levains.
Once again, I had some left over levain from my usual batch of 12 loaves and wanted to use it up. I came up with this combo because the daughter complained that the last couple of loaves I made for her were too plain. These have Spelt and Kamut flakes as well as bulgur and a touch of honey. I added a pinch of yeast to try to speed things up a bit because I was putting this together fairly late in the day.
Recipe
Makes one batard
Add-ins
25 g Spelt flakes
25 g Kamut flakes
25 g bulgur
25 g honey
