From: https://www.manataka.org/page180.html
American Indian fry bread.
Reproduced here in case the web site goes away.
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Manataka American Indian Council
COOKIN' WITH THREE SISTERS
FRY BREAD RECIPES
From: http://www.angelfire.com/art/skyhawkfireheart/recipe.html
American Indian fry bread.
Reproduced here in case the original web site goes away.
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| Frybread recipe |
!!!!!!!!!!!!! THE GREATEST FRY BREAD MIX IN THE WORLD !!!!!!!!!!!!!!!!! Courtsey of Mona Cliff--Nez Perce/Assiniboine |
This was my second try baking this recipe from The Perfect Loaf. The first bake was good especially the outward appearance but I felt that the crumb was a bit tight in places indicating that it was a bit underproofed. This time I pushed the bulk fermentation another 30 mins and after final shaping left the dough in the banneton at room temperature for 30 minutes before putting it in the fridge. I also increased the hydration to 84%.
RECIPE (80% wholegrain):
100g strong white flour (20%)
150g wholegrain spelt flour (30%)
250g wholewheat flour (50%)
85% hydration (425g)
15% starter (75g)
2% salt (10g)
PROCESS:
I'm still playing around with the recipe trying to get a good loaf out of some t65 and t-80 french flour.
Formula :
% | g | |
Flour Spelt T80 T65 Water Salt Starter (1-2-2) | 100 10 20 70 65 2 25 | 800 80 |
March 19/20, 2020.
Inspired by this conversation, http://www.thefreshloaf.com/node/62657/does-whole-wheat-need-long-fermentation to do just a plain simple instant yeast formula, with overnight bulk ferment.
5:05 pm. Mix 469 g water, 586 g home-milled whole grain flour. 80.0% hydration. (In hindsight should have used 85%.) 1 tsp of caraway seeds. Flour was a mix of Prairie Gold (Hard white spring), Hard Red Winter (generic), and Kamut Khorasan.
Being in the higher risk category, age-wise, I decided to put my generally lazy normal life on hold. Instead I'll remain at home almost all the time, and become even a bit lazier. Given that, I'll probably be more in the mood for the occasional sandwich.
This is a 1200g rye with caraway, which should make some great sandwich bread and some even finer toast.
25% rye, 73% hydration.
What a tasty bread! Not sure why, but this definitely has more of a sour tang than most of my breads and I'm loving it. Not the most open crumb, but I think it's solid given that the loaf if 50% whole grains.
In February I went to France and I got some organic flour and some starter from my dad that he made with fermented honey. I brought it over to Taiwan where I live using the method I found on the perfect loaf.
Having to work at home for the foreseeable future, I wanted to pick a new-to-me bread project. I remembered that I have around 20 lbs of rye berries (thanks to GrowNYC grains), and decided to make this a period of rye experimentation, having never made very high percent rye breads. I've been looking for recipes that call for whole rye because I don't want to sift my home milled flour.
