While combing through odds and ends in my grain cupboard—and whilst keeping in mind my dark rye starter was getting low and I was out of said dark rye flour—I thought it might be nice to use a barley soaker.
I received an assortment of chocolates in my Christmas stocking this year. I prefer dark chocolate exclusively, but an 82% cacao is too much even for me, as an eating chocolate. I have couple desert recipes I could have worked it into, but they were all a little too sweet for my mood. I like to make rolls with a piece of chocolate in the center, from time to time. I figured I would play around a little bit with something like that and see how it turned out.
That’s right. I’m one of the few people who can truthfully say they were born losers. I am a twin and the second one born. So, I managed to lose the first race I ever ran and was born in 2nd place – the worst kind of loser. Luckily, I can’t remember much about my horrible awakening to the outside world that day so long ago, another loss I suppose. Maybe I’m double, double born loser though.
12 hour proof
Good color
I like the crumb
Cheers,
Wingnut
This is certainly one of the most delicious breads I've ever tasted. It is amazing for its complex, wholesome taste. It also has always had astonishing oven spring and bloom for me. I'm not sure why.
I think the name of this bread is probably the longest one I've ever used or seen for that matter! There are just too many things thrown in this latest bake to make it any shorter and do the bread justice.
We knew that we would have to get around to making some version of Phil’s (Pip’s) Savory Pumpkin and Feta Pie. As soon as we saw it we knew that it would be just about as great as regular pumpkin pie – just a little different.
Well here I go again with a winter project. Buy an old piece of bakery equipment (cheap) then clean and fix it up.
We had some left over whole wheat short crust pastry from our granola crisp topped, apple, pear, snockered dried fruit galette and decided to turn it into some WW puff pastry by laminating it with a little butter.
I tried my hand at baguettes again following (more or less) a traditional recipe.
Dough
500g AP FLour
500g Bread Flour
680g water
3.5g yeast
11g salt
