Breakfast on bun day
These were very good buns. We didn’t make a poolish or a YW levain since we didn’t have time on our side. It was already 11 AM and no time to grind flour or an autolyse it either. We used 40 g of YW and a pinch of ADY for the leavens. This was an all AP bake so not very healthy. But brats, Italian sausage and Boudin aren’t all that healthy either.
My wife made some Sangria for the 4th of July and had a ton of fresh blueberries and raspberries left over so I decided to use some of them up. My fellow baking friend Evon inspired this bake with her use of blue berries, cherries and cranberries in her recent sourdough breads.
Since my recent first attempt at making pizza on my grill using unglazed quarry tiles, I have been anxious to try again but with Ian's (isand66) tip of using parchment paper as the transfer tool.
The system worked perfectly. Thank you Ian for your suggestion. My pizza system is now complete.
Today I made a shrimp and pesto pizza. Whole wheat crust. Shrimp, pesto, asiago cheese, feta cheese. Sounds odd but works so nicely together. Learned this one back in my restaurant days. It was one of the most popular pizzas.
Well, I decided to try to make baguettes. I loosely followed dmsnyder's instructions and Anis Bouabsa's formula (scaled to 80%) from here, with some adjustments based on my schedule and my laziness. Specifically, I mixed the dough but did not knead it, let it rest at room temperature for about 45 minutes, then parked it in the refrigerator for about 12 hours without any folding.
Gorgeous and fresh!
Bite!
Hey there everyone. It's been a couple of months since my last update so for those who haven't been keeping track on Facebook, here goes.
The Bounty: Local Greens, Sicilian Garlic, Italian Sausage, Fresh Flowers (for the lady), local pears, raspberry jam (again its so good particularly with this bread), purple carrots, goat cheese ricotta. Fun.
Formula:
Total Flour 875 Total H20: 664.5 Hydration: 75.9% (I'll make this 80% next time around)
Wrote about this on my blog the other day and thought I may as well post it her too :)
Bread Flour – 450g
180g corn starch (often called cornflour here in the UK)
125g sorghum flour
85g stone ground white rice flour
60g red teff flour
After my debut into the world of bread making with my first ever sourdough loaves and my bubbly new immature rye starter, I was keen to head back into the kitchen and try my hand at some bread again. I wanted to try something a little more robust, slightly darker and filling. My parents were going on a road trip up north the day after, so the answer was obvious, a hearty sandwich bread was in order.
