Had some dough leftover from making pizza using Peter reinhart's recipe. Made a loaf of bread with it. Loaf was baked at 400 F for 25 mins and stayed in after the oven was turned off for 5 more mins. The crumb is airy, light, moist. The crust chewy.
Made these dinner rolls using the Hokkaido milky loaf recipe I blogged about here. The dough was, of course, made minus the sugar. Rolls were baked for 20 mins at 400F and then brushed with melted garlic butter and sprinkled with parmesan cheese. Both crust and crumb are very soft and moist when eaten warm.
Semolina Sandwich Loaf from DL Local Breads.
Here's an example of another loaf using the same basic recipe as the ones below. In this case, I used all white flour and added barely sprouted wheat berries which I ran through a mini food processor. Turns out it won't be a favorite of mine, but that's okay. I tried it. (My fav, so far, is white flour with 25g rye or whole wheat and 2-3 Tablespoons of dry steel-cut oats thrown into the mix.)
75g firm starter
210g water
25g ww or rye flour
275g high-gluten flour (if using bread flour or AP, adjust the water)
1/2 ounce dried onions (soaked in hot water for a couple of hours, then drained; use the water drained from the onions as part of the water in the dough)
3 tbsp poppy seeds
6g salt
My order for K.A. Irish whole meal flour came today. So I thought I would give it a try using my recipe posted earlier for Sylvia's Irish Soda Bread {I don't know how to do the link} to my blog!
When I was growing up in South Texas we had this neighbor who would, on Saturday afternoons, make her tortillas for the week. Believe me, I made friends with her children so I could make myself available for tortilla day. I think she enjoyed my enthusiasm and always had a few extra tortillas for me to take home.
For the most part, I have had a lot of luck with bread recipes. If it does not work out the way I want on the first try I begin the tweaking process. It is not always fast but I get there in the end. I say for the most part because I have had one bread nemesis. One bread that, no matter how I tried, would never work out the way I wanted.
That bread was the delicious Indian flat bread called naan.
When I was taking my Breads & Rolls class last year in culinary school we made an Indian bread called Aloo Paratha. It is a wheat bread dough that is filled with a curried potato mixture, rolled flat and cooked on a hot griddle. They were, in a word, delicious!
