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Pizza Three Firsts

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sparkfan on 20 Mar 2025 at 08:38
pizza

First pizza of the season

First time using whole wheat pizza flour. Never used the flour before and decided to mix it with 33% strong white flour. Next I'll go 100% WW.

First time kneading with Famag Grilletta IM 5S

2/3 WW pizza flour, 1/3 strong white flour, 30% LM, 80% overall hydration, overnight fermentation in the fridge

Curly kale pesto (curly kale, roasted cashews and sunflower seeds, salt, pepper, a touch of garlic, olive oil, water), mozzarella, bacon, oregano.

Quick bread

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fairycakes309 on 20 Mar 2025 at 02:19
What shall I do when I’m craving fresh bread but haven’t had a day off in over 2 weeks? Try a new quick bread recipe! https://www.averiecooks.com/30-minute-honey-whole-wheat-skillet-bread I wanted something more savory to go with the leftover corned beef from St Patty’s day, so subbed the white flour for store-bought rye (not whole grain rye). Cut the sugar in half but left the molasses and honey. Added 2 tsp of caraway seeds, very slightly crushed in mortar.

hazelnut bread

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squattercity on 19 Mar 2025 at 05:51
hazelnut bread

20% hazelnut flour/20% rye (all prefermented)/60% bread flour, hydrated (mostly) with homemade hazelnut milk, lightly sweetened with grated white sweet potato.

LM Croissants Teffri-Chambelland

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mwilson on 18 Mar 2025 at 08:13
Croissants

Two dough formula, this recipe will test the ability of your LM starter! 

Abandoned 3 times, this 4th attempt I saw through to the end...

I had to tweak the process timing to match my schedule and gave the final laminated dough a fridge proof for 36 hours.

I had originally planned to make this into Pan Aux Raisin but I didn't get around to making the creme pat and rum soaking the raisins. Next time!

Sourdough pepper buns

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ll433 on 18 Mar 2025 at 06:38
flatbuns

Just back from Singapore and already craving savoury asian delights. Decided to a version of these pepper buns, which I first tried in Taipei. They make these in a huge charcoal oven on the streets, and the peppery filling paired with the flaky crust is unbelievable.

The traditional filling is meat-based, but here I decided to use a stewed mushroom filling. 

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