this time i made them a bit heavier, round 300 g before baking, 240 after, 69 % hydration, i do an autolyse, then i mix in salt and yeast by hand, then it goes in the fridge. after a day of fridge rest i divide the dough and preshape, 15 min later i shape it and let it proof for 25 min, cut, oven for 25 min.
Okay, so I started with the brown rice, which is so good in bread... and of course added polenta, with its homestyle goodness, and a 50/50 blend of WW (Red Fife from Grist & Toll in Pasadena) and BF... then wanted a little something more to really establish a theme, and found some shallots that were begging to be included, and added some poppy seeds for color and a bit more texture. And this is what happened.
Thanks to everyone who responded to my cry for help, I established a rye starter, invested in a dutch oven, and made sourdough for real. This is my first loaf without training wheels, and I'm quite pleased. After some research this is my approximation of FWSY's Field Blend #2.
A Southern Twist: Pimento Cheese Sourdough!
This might be my favorite sourdough variation ever. Okay, maybe second to my Dark Chocolate Chunk endeavors. Anyhow, the red pepper and cheddar cheese compliment the tang of the sourdough so perfectly...and the slight sweetness of the white flour and malt...it's good, y'all. It's really good. The following is the formula I developed for one loaf.
“It was the best of times, it was the worst of times…It was the spring of hope, it was the winter of despair….”
Cari Amici,
vi lascio l'idea per Un buon Pane Fatto con i grani antichi della provincia di Parma Che mi e piaciuto tanto.
La ricetta Prevede l'utilizzo di Un buon Lievito Naturale e la Lavorazione Un po 'articolata lo Hanno reso Prezioso also alla vista dei miei Ospiti Per un pranzo domenicale Recente.
Volevo cogliere altresi L'occasione per augurare a tutti voi serena Festività Pasquali.
Un grande abbraccio e felice cottura a tutti voi.
Anna
...flour, water, salt, instant yeast, long cold fermentation
This is the BEST bit...
We are now on the home stretch with this bread:)
I can almost taste it!!
How are you going to eat yours??
With Salted Butter? Cheese ? Warm but plain?
Salami & Avocado?
I just had a thought and they come few and far between. Trying a hybrid between a yeasted dough and a quick bread. Using the acidity of the starter to activate the baking soda and the eggs to give a little structure.
The idea came from Mini Oven's comment on teaman4077's problem with Einkorn and eggs and the experience I had making a quick bread from Einkorn, which had the most fluffy crumb yet.
I baked these bread rolls today and thought I share the recipe with you.
The rolls are on the sweet side and perfect for all toppings from Jam to cheese...
First Image shows the rolls fresh out of the oven and cooling.
Second Image shoes the crumb of the roll.
Third Image shows MY ROLL with butter , I had to be quick before they are all gone again like yesterdays batch lol.
