Hello TFLers! I hope you're on to a great start for 2018. Some photos failed to upload in my previous post, as promised here they are.
Other than on his The Perfect Loaf site, I can’t remember where I saw Maurizio’s 50-50 WW SD posted by anyone. I warehoused the formula until this week. Not being a big fan of bread that leans too heavily on WW, I was cautious about this one. I generally find that they taste a little too “earthy” for me. I decided to tinker with this a bit.
Decided to mill some spelt and rye and use it in a simple 1:2:3 loaf and concentrate on open crumb and great oven spring. My flour mix was 70% bread flour, 20% freshly milled rye and 10% freshly milled spelt.
I started off with a starter build of 1:2:3 late sunday afternoon. Monday morning I built further 1:2:2 intending to use water at about 30°C but misjudged it and when I mixed it up it was more like 26°c. This was left at room temperature to mature. Room temp started at 23°c.
Hello
I was wondering if anyone had a copy of the manual for Breville Bread Maker BB290?
If they did, would you mind please sending it to: therese3b@gmail.com ?
Best Regards
Therese3b
and first bake of 2018. Made a batch of 50-50 fresh ground red spring wheat and AP flour. Mixed one half with olives and the other with seed blend (sunflowe, sesam, flax). Folds during NYE board game night, preshape and shape just after midnight, refridge over night, bake after the Rose Parade (~noon). Bringing to potluck this evening.
New Year’s Eve Pizza Tradition
Here it is…another year gone by so fast Lucy nearly missed it entirely. It was good one to remember though with our daughter getting married and her and her new husband here for the end of year pizza tradition…and this time he got to form the pies while she got to top them!
My SIL get me the instant pot for x-mas and my daughter got me the induction cooktop that I used to make the pizza sauce this time. Instead of taking 4-5 hours on the cooktop it was done in 2 hours and every bit as good.
What a Bread!
I could not resist!
And here is mine :
The loaf shaped as boule.
The crackling crust.
The crumb.
So Skibaum (ski) generously shared with me his sandwich bread recipe which I adapted and created a dairy free version and yes yummy version of it.
Here it is below:
Makes 1 loaf
300 gr bread flour
166 gr coconut milk
35 gr pure honey
35 gr butter
1/2 tablespoon salt
60 gr sourdough starter
1/ mix all
2/ bulk ferment 6 hours With stretch and fold every hour
3/pre-shape
4/ shape and proof overnight in a pan loaf coated with olive oil
