We had charro beans (using Anasazi beans) on the menu and some cream cheese in the fridge we needed to use. I came up with a "Chile Cream Cheese" sourdough to soak up some of the beans.
Made a little loaf in a disposable foil mini loaf pan (which I reuse over and over). Because pork belly is so rich, I decided that they needed to be small sandwiches. With gorgonzola and mayo, and the sandwiches warmed through on Steam Bake for a few minutes, they were so good that I had three.
Good afternoon all!
It has been a while since my last entry on TFL. It's panettone season, so I thought I would make them again using maestro Giorilli's formula. I followed the same procedure as outlined in my previous blog entry, here: https://www.thefreshloaf.com/node/71664/giorilli-panettone
I am quite pleased with the results. Here are some pictures.
I kept at the experimentation with the blue corn sourdough after using some in the community bake. This time around was a bit simpler approach.
I started with 100 grams of 100% hydration starter
I scalded 75 grams of blue corn flour with 150 grams of water (probably wasn't enough water in hindsight as this is a thirsty flour).
I have hope that I might get lucky and find someone that has either made one or can show me how to make a spreadsheet on a Mac Laptop using numbers.I know very little about this. Thats up front my disclosure. I have always been a gluten for punishment in the the fact that I take on things I should never attempt. I love to learn but I am not formally educated. I have been baking for years. My mother taught the boy’s and girls how to be well versed in all things. I get a sense of accomplishment from at least trying to do my own thing. I have no idea if this is a good idea or even feasible.
Hey everyone,
I've finally managed to post another recipe on my website, this time for a crunchy type of bread we have in Egypt called Fayesh. This one has a unique sourdough used to leaven it which is made from fermenting ground chickpeas in milk at room temperature. Has anyone seen something like this before? Because I certainly haven't until I started looking into this recipe.
While I did achieve the marbling effect, I was hoping for a more vivid color. Additionally, I want to say the Bread is on the under fermented side. Still a worthy endeeavor.
These were the other batch of rolls I made to bring to Thanksgiving dinner. You can’t go wrong combining cranberries with pecans, walnuts and potatoes. Well at least in my opinion :).
I soaked the dried cranberries in water for several hours and after draining the cranberries I used the remaining water as indicated in the main dough. I also added some cherry juice to the levain but if you have cranberry juice you can use that instead or just omit it and use all water.
I had made a version of these rolls a few years ago and decided to update it slightly and make them to bring to my relatives house for Thanksgiving along with another style of roll I will post later.
The main change was to use Caputo 00 flour instead of bread flour and to use a Cocoa bean infused maple syrup. This created a softer roll. I’m not sure you really taste the cocoa bean maple syrup to be honest so using regular flavored maple syrup would probably not make much of a difference.
