Becke from Colombus Foddie has unveiled the new theme for breadbakingday #02 - bread with fruit.
More information about how to participate, deadline etc. you'll find here.
1 cup white flour.
Being new to the baking world, I've been trying out different breads that caught me interest. The first one was made about two weeks ago with help from my girlfriend. Being a Philadelphia boy living in Atlanta, I've been missing pretzels. Watching Good Eats the other day was a new episode dedicated to pretzels so I figured why not.
Here's a picture after the baking soda soak. Watching this pretzel episode, Alton Brown shows how to use bowling baking soda instead of the lye bath to get nice color on them so this is the route I took.
SO, I havent made bread in a little while apart from my LSA mix bread that tasted great but never cook properly. I have been hankering for some good real bread.
So Monday evening I mixed together my preferment 1kg of flour in total, but a mixture of rye, wholemeal whole wheat, white unbleached wheat, semolina flour, gluten flour, salt, yeast, Rice bran oil.
I left it out all night until around 10am when I begn to make it into bread.
HAMBURGER BUNS HAMBURGER BUNS
I decided to make a quick loaf of bread yesterday. As I was mixing the half white half wholemeal flours I thought to myself "What could give this extra flavour?" I then remembered that I had just purchased some LSA mix (linsees, sunflower seed and almond all ground up) and threw in 70 grams of it.
Once hydrated the dough was sticky and I had to keep adding flour to get it to not stick to my hands.
It rose nicely, but not as high as my normal daily bread and the oven spring wasnt as good as I normally get it either.
Hallo Paula,
Here in Australia we have two magazines Earth Garden and Grass Roots which sometimes have recipes for bread making ( among other topics for folk trying to be more self sufficient) and how to "make do". Perhaps in USA there is a similar magazine or web site that wil help you with your query.
Best wishes, Abigail
(This is a continuation of a discussion started here.)
