I have never made this bread before, so I thought I would give it a try. I modified the original recipe a bit, as I have described below. Another TFLer found the recipe, and I used that, with some modifications. The original recipe link shows how to build the 100% rye starter from scratch, but I used my existing starter and saved that step.
With Poolish bread.
turmeric powder 30g, Black sesame 30g
Poolish
Room - 14.7ºC
Water - 28.5ºC
Poolish Dough - 24.5ºC
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Dough
Water - 41.2ºC
Room - 22.1ºC
The final dough - 23.2ºC
Hi !!
These days, I'm testing the flour water salt yeast book
It's the result.
Breakfast this morning: raspberry, blueberry poppy seed muffins. Mix the wet and dry ingredients separately then combine. Gently fold in the blueberries. Fill prepared muffin tins half way, then press a whole, large raspberry in the center and fill up the tins. Bake @ 400F for 20 minutes turning at the half. Enjoy!!!
Super easy:
1 cup flour
6 Tbs sugar
2 Tbs poppy seeds
1 t baking pow
1/2 t baking soda
1/2 t salt
1 egg
1/2 cup raspberry yogurt
2 Tbs canola oil
1 t lemon extract
Cari Amici,
faccio ritorno con un prodotto che mi riporta agli anni della mia passata fanciullezza, quando da ragazzina andavo a trovare nel Panificio della mia città un caro amico: Pietro S..
Egli mi ha concesso il suo affetto, la sua amicizia, la sua stima ed ha condiviso con me tante cose della sua professione, proprio come farebbe un padre con il proprio figlio.
This past Sunday i made freekeh(cracked and roasted green wheat) with mushroom ragout. I had so much leftover freekeh i decided to make a porridge bread with it. Turn out awesome. Great open crumb, soft and creamy, with the nutty flovor of the freekeh. Definitely gone keep this recipe for next time i make freekeh
Although I do have dogs, or should I say I share a house with two Canine-Americans, neither could be called a baker's apprentice, so I had to get help from Feline-American Beulah for my take on DAB's latest sorta tzitzel.
It is one of those days that started with bread and will probably end with bread. I've got dough in different stages and plenty caked on my hands. I have been experimenting, too, and it's been a bit mad. I have been pushing the limits of cold fermentations and began making one bread and then made another with the same dough!
I recently found a book in the local library - another bread book - Crumb by Ruby Tandoh.
I tried one recipe - perfect result.
The book does have a good section on the why and wherefores of breadmaking and the recipes are easy to follow.
Here is my offering...
Any comment will be gratefully received
Thanks
Chris
