Blog posts

• This is the 2nd attempt, the first experiment was a failed, overfermented, over hydrated, over proofed, lacking oven bloom product 

This time I dramatically cut the bulk time, tuned down the hydration, further dehydrated the add-in veggies.

Dough didn't rise much at all during fridge proof, I panicked, but I remembered how I failed last time so I went ahead and bake it anyway, it was a success! 

Recipe:

I didn’t make anything with my sourdough discard last weekend and my container of discard was almost overflowing after baking the tomato sourdough bread today.  I decided I’d try a variation on the crackers with another flavour that I hadn’t tried yet.  

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Cheers,

I always wanted to make this bread...and love that bun at the top and the character of this bread. I also have fond memories as long time ago as a student,  I cycled all the way through Galicia...

I remember well Santiago de la Compostela and the 'Jakobsweg' a path which still many people walk for pilgrimage...

Whilst there are formulas on you Tube in Spanish, I was surprised that there is not more information out there....

So I just had a go and treated it like a ciabatta at 85% hydration with a cold bulk.

My humble interpretation. I had no dried onion. I hear tell the substitution of finely diced fresh will not taste the same. However, I can attest that these smell out of this world!  I can also guarantee this will not be the last time I make this quick easy recipe! Follow this link for the original formula. With thanks to the generosity of Norm (may he rest in peace,) a baker with a a big heart!

I gave watching the clock and finally achieved the results I wanted. Very happy with the crumb! According to my husband, it was amazingly tasty. 

This is a standard bakers percentage recipe. I did folds in intervals of 30 to 40mins, depending on what the dough told me. Apricots and walnuts were added during lamination. 

Made some green onion burger buns and some cinnamon buns

Image

For some reason, I’ve been badly craving the cheddar-overspilled pizza rolls sold in a Canadian supermarket. Of course, there is no way I could buy them now, being in HK. Because plain pizza rolls sound a tad boring, the plan was to make pizza-flavored lye pretzels with spinach dough.

This is a new recipe for me, the first time I made a whole grain pastry and first time baking a pie with plumcots.  The whole wheat pastry recipe is by Stella Parks, although as with her regular pie crust recipe I increase everything by 25% to ensure that I had plenty of pastry dough since my experience with her regular pastry was that there wasn’t quite enough.