I found this recipe in a German paper.
These are really nice, crunchy, and a good alternative to bagels. The basis is a wheat sourdough and they are dipped in syrup and sesame seeds before baking.
This is nothing fancy just a regular sandwich loaf. But is my first after having heart transplant. Getting back at it is best therapy. Unfortunately while I was out my starter didn’t make it so I’ll be just doing yeast for now. My schedule is hectic right now and just don’t want to worry about feeding and maintenance. I did some research and just wanted some more insight on is it just as simple as adding the amount of flour and liquid back to recipe to convert some of my sourdough to yeast for now? And do I just use as much yeast as I want to control how fast the fermentation?
After seeing everyone's delicious bakes, I finally got to make one of my own. I used Maurizo's recipe for the dough, but scaled it ~1.3x to fit a 13" pullman, so 1075g of dough. I used more filling than called for because I love sweets. One end was chocolate filling mixed with nuts, and one end was the chocolate filling with the cacao nibs. In total it was 300g of the chocolate filling, 90g of some extra baklava filling (nuts/sugar/cinnamon), and a handful of cacao nibs.
....and getting brave enough to post my progress. This is a no knead yeast recipe. 50% KAF AP, 50% home milled hard red winter wheat, 76% hydration. Progress!
I'm starting to feel comfortable enough with the basics to want to get into the sourdough world. Onward!
Now to figure out how to add the crumb shot.
Edit: even figured out how to add photos! I had better quit for the day while I'm ahead. ?
Russian bread, not an old GOST recipe, but rus brot reverse engineered it from the ingredient list: https://youtu.be/1Vwf3TzPTYU
Original formula: https://fgbc.dk/1696
Here is the formula, using a mix of light and whole rye flour available to me, instead of medium rye: https://fgbc.dk/1667
I ran out of bread (taking a break over the holidays) and needed a loaf to go with soup so I was looking for something simple. I love Spelt with porridge so this was it.
Recipe
Makes 3 loaves
Porridge
100 g large rolled oats
200 g water
45 g honey
40 g butter
Dough
700 g strong bakers unbleached flour
300 g freshly milled wholegrain Spelt flour
50 g freshly ground flax seeds
700 g water
23 g salt
30 g yogurt
