I have been thinking a lot about dough strength lately because of the difficulty I've had baking with durum flour. I saw a great article on dough strength referenced in an old TFL post.
Whenever I make bread I leave some in the fridge for frying. Sometime over the past several months I forgot it and it started to bubble and smell a bit sour...I added it to my bread and now I always leave some of my bread as a starter for the next batch....And the bread is amazing fried in a cast iron pan with a bit of butter, and split and more added. I actually use Becel...good as butter. I like to think this type of sourdough with yeast added to every new batch has the same health benefits as regular sourdough which I gave up on.
Monday is Thankgiving Day in Canada. I'm listening to CBC 1 and they are talking all about turkey, cranberries, and stuffing. Yum.
For Canadians looking for recipes to bake this weekend, a few of the more popular Thanksgiving recipes here:
I just love this recipe, thanks to Floyd for posting it! It is just sweet enough and soft enough that you can't stop eating them! I made these to go with my blackened salmon burgers............YUM!! The sweetness of the roll was just a delicious combo!
Ok, so here are my bagels, not my first time making them. I've actually been making bagels for several years now. I haven't had any complaints about them, in fact, many people say they really like them! However, I was on a quest to see if I could get more out of my bagels, see if I could make them better. So, I tried Peter Reinhart's recipe, minus the baking soda in the water on most of the bagels.
The first batch of sourdough biscuits I made (see below in the blog) were fantastic. So, of course, I had to wildly tinker with the recipe. This time, I decided to mill soft white wheat (3%) to use for the dry flour portion of the recipe. I figured there would be enough bread flour in the sourdough starter.
I was wrong.
I got no oven spring at all. They taste good, but are dense. I told my wife they were flatbread. I don't think she bought it...
Just so that you know I haven’t given up on T55 baguette challenge. ;)
This is a my first take on a recipe from Laurel’s Kitchen bread book. It is (Basic Whole Wheat bread). The recipe is basically an enriched (Butter/oil , and Honey) 100% whole wheat bread.
The whole procedure from mixing to baking takes roughly 5-6 hours, quite fast! Recipe calls for 1.6 tsp for a 900 grams of whole wheat flour. The hydration is about 70%, but I increased it to 75%.
Hello,
I made my bread dough for a wheat bread using my bread machine. After the kneed cycle I kneaded the dough just enough to shape it and put into a bread pan. It rose very nicely! I spread a little bit of butter on top then into the oven to bake at 350. The bread then flattened out unevenly, even! What happened? Suggestions appreciated.
Thanks,
Breadless in Seattle
Buttermilk Cluster