About a week ago, I decided to make some bread, and for whatever reason, I chose to use croissant dough as the base for my project that day. I was going to mix in some nori in one loaf, and then dried shredded pork into the other one in an incorporated, russian braid shaped pan loaf (complicated I know).
This formula was adapted from Baker's Best, Formulas From Fleishmann's: Traditional Breads (not dated). Unlike other raisin bread formulas that I have seen, this one contains no salt. Perhaps the large percentage of cinnamon compensates the taste buds for the lack of salt. Here is the formula:
I have about 2 kg of maize (corn) flour lying around. Of Indian origin but as it has no gluten anyway I didn’t risk running into the typical complications associated with Indian flour (high nominal protein content but very low quality gluten due to bad milling).
This bread consists of
445g KA BF, 54%
99g Amaranth flour, 12%
206g T85 wheat flour, 25%
When Josh posted earlier this month on his bake of the Pan Maggiore I was instantly taken with it and decided right then and there to put it on my immediate short list of breads to try. Finally this week I was able to get a mix of it done and baked. If the loaf that came out my oven is like or close to Josh's version it's quite clear to me why he and his customers regard it so highly. I love these country style breads with combinations of rye and whole wheat but this is a standout in my book and has already been assigned a permanent spot in the old recipe folder.
A few days ago I realized I didn't have some vital ingredients for really starting to make great bread. I promised myself I'd go on a solo shopping trip, and tracked down a great tiny organic food mart in town (in which I had a delightful conversation with the girl behind the counter who's own SD was struggling). This is what I added to my baking arsenal today:
Organic spelt flour, Organic raisins (for YW & baking), Organic wheat flour, some wheat gluten, some dry yeast (I didn't have any but I'm trying not to use it), corn meal and a baking stone.
After labor intensive days of dough and bread, preparations, and final touches, it was time.
This is a tiger bread, an although the bread is not my best (I will try again!), I shaped the rolls as a crab to go with a crab salad. Just trying to have a little fun today.
Howdy y'all. So I decided to go for it and upped my SD from 70% hydration to 80% and am quite happy with the results. I still have hit and miss success with the higher hydration doughs so I was very pleased with today's bake. Anywho here's the formula, I welcome any comments/suggestions.
Im not a big scone person, I obviously have been eating the wrong scones. These things are awesome! Light, flaky, and buttery. These have changed my mind on scones. I followed the recipe with nothing unusual. I baked in a conventional oven. After the stated time the scones still were not brown. I turned on the convection and lowered to 325. After 10 more minutes they were browned perfectly. I will have to double check my oven temp. or just bake with convection next time for the entire bake.
