Gorgeous and fresh!
Bite!
Hey there everyone. It's been a couple of months since my last update so for those who haven't been keeping track on Facebook, here goes.
The Bounty: Local Greens, Sicilian Garlic, Italian Sausage, Fresh Flowers (for the lady), local pears, raspberry jam (again its so good particularly with this bread), purple carrots, goat cheese ricotta. Fun.
Formula:
Total Flour 875 Total H20: 664.5 Hydration: 75.9% (I'll make this 80% next time around)
Wrote about this on my blog the other day and thought I may as well post it her too :)
Bread Flour – 450g
180g corn starch (often called cornflour here in the UK)
125g sorghum flour
85g stone ground white rice flour
60g red teff flour
After my debut into the world of bread making with my first ever sourdough loaves and my bubbly new immature rye starter, I was keen to head back into the kitchen and try my hand at some bread again. I wanted to try something a little more robust, slightly darker and filling. My parents were going on a road trip up north the day after, so the answer was obvious, a hearty sandwich bread was in order.
After seeing Phil’s great post this past week using fresh milled flour, sesame seeds, 100% whole grain, 100% hydration sourdough breads of various kinds, we had to give something like it a shot for our weekly Friday bake. It had to be a sane recipe rather than what Phil would do hydration wise and something Lucy could handle after the beauty parlor.
here you go.. higher % of oak smoked flour loaves.. definitely taste the sweet oak flavor :) nice
no sprouts added try to keep it as simple to flavor the wonderful oak smoked flavor !!
Hello all my fellow bread lovers,
This is my first post on TFL. I've been baking bread since a year now and thought of posting before but all the sourdough
bread creations that you guys post has been a little intimidating. I am still working with yeast breads and plan to graduate to the sourdough level soon (I hope).
You are going to LOVE LOVE LOVE this one…
Very fruity
mmmmm Crusty!
Last Saturday was the "Treasure Island" summer fair at my son Benjanin's school, "Lewes New School", and as reported previously he volunteered me for a bread stall. The idea was that the children should make a major contribution to the fair, and I came to the conclusion, that I would let them bake bread from the Treasure Island times, and sell it at the fair.
By the way, the title photo is not "period bread", but my special take on Bo Friberg's Vanilla Butter Biscuits.
Back to the bread making.
