A "Sot-sot" flatbread. Some of this - some of that. Nothing was measured except for a scant 1/8 tsp of salt.
1. Some starter discard, last fed 8 days ago. 100% hydration. Store brand AP flour.
2. Some bottled spring water.
3. Some home-milled whole grain Prairie Gold, hard white spring wheat.
4. Some home-milled whole grain Kamut.
#wbd2020 #worldbreadday #worldbreadday2020
#wbd2020 #worldbreadday #worldbreadday2020
Having only made Bouabsa baguettes once very early on when I first started to bake baguettes I thought it was time to try them again. Because I’ve been enjoying seeded crusts on baguettes lately I thought I should use sesame seeds to enhance the flavour and bite.
Bouabsa Baguette |
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dmsnyder, janedo |
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Danni's recent post of a SD wild rice and cranberry boule had me intrigued. However changes were in store.
This was my first bake since giving birth last week so I wanted to keep it fairly simple and also start working through my enormous rye berry stash. This was a recipe by Artisan Bryan for KAF using 40% rye and 60% KABF. I followed the recipe, but used home-milled rye instead of medium rye and substituted apples and cinnamon for the peaches used in the recipe. I would recommend this recipe. It's not too sweet and I think it would also make a great turkey or chicken salad sandwich bread.
This post has nothing to do with bread, but I thought Benny might like it.
Super easy to make:
Ice cream
100% whipping cream
41% condensed milk
9% high-quality matcha powder
One of my customers requested a savory loaf with feta and olives so I made a repeat of this one but by using James (Ciabbata)’s method. I was going to try to dump all the add-ins at the beginning but I had second thoughts because of the oily nature of the extras. Then I decided that I could add the extras while laminating the dough which is something I’ve never done (the lamination). Experimentation is good, right? So here goes…
Recipe:
Makes 3 loaves
Add-ins:
I seldom make boules, so I decided I need to brush off some of the rust on that skill and also had long wanted to make a bread with sundried tomatoes, so here is my take on this.
For one loaf only. Total weight ~ 900
340 g white bread flour 80% total
87 g whole wheat flour 20% total
Total Flour = 427 g
Total water 307 g 78% hydration (82% hydration first time)
Final dough for mixing
340 g white bread flour
49 g whole red fife flour
