I'm a sucker for flour. Yesterday I went to the local korean supermarket to see if they had less than whole grain durum and I came back with something else. All I know about it is it's "premium flour," has 3g of protein per 30g serving, and can be used for making noodles.
Sending this to Yeastspotting.
I have been wanting to make a tomato flavored bread for a while now, after quite a few attempts, I found
I haven't made an olive loaf in more than a year; I'd forgotten how delicious olive sourdough is. I checked in both Bread, randMaggie Glezer's Artisan Baking, but found the dough formulae nearly identical to what I bake routinely, so this is just my usual sourdough: 10% Rye and 90% White flours at 68% hydration, with Kalamata olives, halved and pitted. Some of them were as big as walnuts.
David G
Hi there to conclude the holiday we travelled from Darwin to Adelaide on the Ghan , the train named after early explorers use of Afghan camel drivers opening up the continent.
After seeing some really lovely ryes here recently I thought it was time to give it a go, so this morning whilst refrehing my sour dough i thought rather than toss it out i would put it to work.
-Update 14/09/11: added some photos of 100% WW and 70% WG Rye
-Update 15/09/11: added crumb shots of 100% WW and 70% WG Rye
Initially I only planned to bake two kinds of bread that fitted well into a family holiday schedule:
7.00 being woken by our 5 year old
7.15 to 7.30 preparing pre-ferment (rye sour or biga)
8.30 breakfast
9.30 to 19.00 being busy with having fun
19.30 to 22.30 baking time
This is my second take at Hans Joakim version of Pain au Levain with Whole wheat. Recipe can be found in Hans's Blog here.
The Recipe Differs from Hamelman's in The amount of Rye and Wholewehat added, in addition to the levain. In this recipe, All rye is in the levain, and is mixed with the remaining ingredients for the 30 min. autolyze. Salt is added thereafter.
(Edit: I've increased % of prefermented flour to 17%)
i here can oneone help me out if i add to much of L cystiene to my dough what faults will i get in the hole process
