Weizen Brotchen - German everyday wheat rolls.
Hello my friends at The Fresh Loaf. T here with another idea for you to try with your favorite pizza dough. This article was written back in 2012 and I have since become a much better bread baker, but don't be surprised that I used Store bought Pizza dough *GASP*!! I hope you enjoy!!
More bread than banana, this one. It contains a bit of everything in terms of the flour, dark rye, whole spelt and whole wheat. The banana flavour is very subtle.
Being so soft and moist from the fruit, it did not keep its shape and spread out a bit. From one of my favourite bread blogs https://www.ploetzblog.de/2015/12/19/bananenbrot/
If you are an Elvis fan, you will enjoy it with peanut butter.
This is my version of Spanish bread, a popular local bread that almost every corner bakery has. A TFLer already posted this. Despite the name, I really don't know if it is Spanish in origin or if it has anything to do with Spanish cuisine; I read it was called as such because it was the Spaniards who taught us to make bread.
My search for a ciabatta style loaf had lift off today. Here is the fully proofed loaf prior to baking:
I changed only two things. First, after the letter folds, I gently pinched the sea closed on the side and end.
Ok, I've been posting a lot.. but I'm just too excited about this loaf. This is everything I'm looking for in a sourdough loaf. I roughly used the recipe at theperfectloaf.com
I used significantly more levain than he called for cause I had it leftover from making Ken Forkish's field blend #1 (see pictures below) so I decided to use it in a mostly white "pure" sourdough loaf. What a cool feeling to leaven purely with wild yeast!
This loaf is Pan de Mais made using the straight dough recipe for maize bread from Dan Lepard's book 'The Handmade Loaf'.
I've baked quite a few of the porridge bread recipes from Tartine #3 as well.
This week's bake is a continuation of my attempt to develop a pain de mie using a fair amount of egg with the added twist of using five grain (millet, barley, red fife, einkorn, and rye) sprouted flour in the mix. The remaining flour is a combo of fresh ground white wheat and KAF AP. There is also milk, butter and sorghum syrup in there. It is a hybrid loaf. The oops loaf is the result of mistakingly adding twice the liquid intended and having to double the rest of the ingredients. Oh well, something to freeze for future consumption.
The last week has been interesting, I made my first sourdough starter and then this weekend, I made my first loaf with it!
A big thank you to Dabrownman, who gave me a great (and easy) way to get a starter going).
I didn’t used pineapple juice in the starter, just bottled water. I did have a bit of a battle with leuconostic bacteria during the first few days, but I just waited it out and the problem resolved itself.
So here’s loaf number one:
Newbie to the site; trying to remember how I stumbled upon it...I think I was looking into grain mills and found this site highlighted in a blog. It was nice to find the "Lessons" section as well as the Handbook- so cool!
