that are perfectly ripe. Made a tomato, fresh basil, cracked black pepper, tangerine balsamic vinegar, manzanilla olive oil, mini fresh mozzarella ball and parmesan cheese salad.
This is my second attempt at a similar bread. I wanted to use my new Apple/Orange Yeast Water to make a Levain for this bread and not use any other sour dough levain. When I did this a few weeks ago I didn't let the levain ripen long enough and the dough didn't develop correctly. This time I let the levain go for a good 12 hours and then refrigerated and used it the next day. No problem this time with developing the dough correctly.
I loved the taste of this bread so decided to make it the way it was originally written by Hamelman as much as possible (except for the addition of yogurt) since I am doing this by hand and he used a mixer. I also used some vital wheat gluten to replace his high gluten flour which I am guessing is around 15% protein. To do this, I found the niftiest online calculator.
With my brother and sister-in-law in town I baked a few semolina-fennel seed-golden raisin-toasted pine nut baguettes (that's a mouthful - in more ways than one) and then followed that up with a batch of Vermont SDs.
This bread should be my first post. I don’t know how I could post any other recipes before this one is even shared.
Though I enjoy a stack of pancakes for breakfast from time to time, I’m not one with a sweet tooth and would almost always go the savory route for my bread. The combo of sesame and cheese is a match in heaven and is undoubtedly my all-time-favourite. If you’ve ever had sesame crackers or breadsticks with your cheese board before, you know what I mean.
A couple more of my current favorite multi-grain sourdough breads. These were baked in cast iron Dutch ovens.
Happy baking!
David
I have been exploring the delicious world of porridge breads lately but today I decided to venture away from that...sort of. When I first started baking bread, apart from the therapeutic value of the process, my motivation was primarily nutritional.
A Johannesburg filling station keeps passing motorists entertained with its daily ration of aphorisms. I think this one is worth repeating, even if it's not new!
just spent 30 min trying to lose amazon ad. Keeps popping up and won’t close. Anoying
It's been a while since I've been here, but not since I've made bread. I've got a pumpernickel on the counter, a sourdough slow fermenting in the fridge, and a soaker/biga combo for a whole wheat sesame sandwich loaf I'll make tomorrow. With nothing to do I'm considering making a partial whole wheat hokkaido milk roll...
In any case, I'm realizing that I'm just not the sort of person to faithfully keep a baking log. But perhaps I can give an impressionistic account of the current state of my bread baking journey.
