It was time to try replacing all the water in the main dough with beer. I looked for a locally made lighter tasting golden beer. And of course, this is another porridge bread. The porridge is made with water, butter and honey. I blame Ian for getting me hooked on porridge breads!
This morning i had porridge left over from breakfast and i wanted to do something a little different so i decided to sort out the cupboard a bit and ended up with these 3 lovely loaves that would be ideal company for a cheese board its ended up being Apricot and Porridge Oat Bread with 26% Wholemeal Spelt. 3 X 510g loaves. it was going to be 2 x 750g loaves but thought 3 x 500g was easier for sharing.
I think ciabattas have been my kryptonite LOL. Mostly the problem has been dough sticking to the couche. I now have a 100% flax linen couche. I used it once previously after seasoning it by rubbing flour into it and then baking baguettes and there was no sticking. With that experience it was time to bake ciabattas again. Using the same recipe but trying out Alan’s shaping as per his youtube video. I needed a bit more flour on the counter but other than that the shaping went well.
I haven’t had the time or reliable internet service to do much commenting or posting here because we recently sold our house and are in the process of relocating. We are temporarily staying in a small bunkhouse on a ranch for the summer. It has a small propane gas stove and that is the focus of this tale.
I've been salivating over producing this delicacy that hearkens back to my NYC youth for quite sometime. I cannot tell a lie - this is NOT my first attempt. I tried, and failed spectacularly, about a month ago. The doomed pair literally came out of the oven like a chocolate boat anchor - heavier, even!! The big difference between this Yotam Ottolenghi (Jerusalem Cookbook) Babka and a NY style babka is the citrus inclusion in the dough, and the overnight cold retard. This is also known in Israel as a chocolate Krantz Cake.
I made Hamelman’s Sourdough Seed Bread the other day. I think it’s one of my favourite breads, and everyone else who tasted it loved it too.
As I planned and discussed with Paul last week, finally made Riga rye bread (aka Rizhsky bread). It's a famous Russian bread (I guess historically based on Latvian recipes). It's a white rye bread with 10% wheat flour.
Happy August! :) I'm happy with the same-day sourdough loaf I made over the weekend. Shaping was ok but my scoring was completely wrong. Luckily the loaf turned out well and it's got a hint of matcha scent that I like.
Matcha Swirl Sourdough
175g all purpose flour
45g Kamut flour
10g spelt flour
165g water
70g ripe starter (100% hydration)
5g salt
5g olive oil
1 tsp matcha powder (I used culinary grade matcha) mixed with 1 tbsp water
Ambient temperature 21-24°C.
Autolyse: 2 hours
We felt like having fish burgers for dinner but only made that decision this morning. So without any time to make sourdough buns I decided to try making buns with KA’s yeasted burger bun recipe. Since these are enriched they should still have good flavor even without the benefit of the added sourdough.
Ingredients
Buns (for 4 buns measurement in brackets)
Blueberry Rhubarb has become one of my favourite flavour combinations. For this iteration I wanted to try using Bravetart’s whole wheat pastry, in my case using whole red fife and less water than her recipe calls for. I also wanted to try cooking the filling ahead of the bake so that there would be no chance of a soggy bottom with this very wet filling. The filling was completely cooled before using. For a regular pie you will have left over filling which is great on ice cream or on your toast. For a deep dish pie you will have the right amount.
