adapted from theryebaker: pinzgauer bauernbrot
I made it 50% whole rye | 10% whole spelt | 40% bread flour
Finally found some Allinson's strong white and gave Lance's Middlings technique a go.
Deconstructed
Provolone
Fresh oregano
Romano & Parmesan
Mozzarella
Sausage
Revived my s/d culture and thought i should use it, i decided a bake using my homebrew stout and Gingin flour mills Atta would go well . The stout was a bit overprimed and made a bit of a mess when i unscrewed the cap . Instead of using 1/2 stout and 1/2 water i used all stout i also used Millers wholemeal flour as part of the mix too. i used some Saunders malt and the s/d culture at 20% . It was my intention to add pepitas and sunflower kernels but i forgot those until much later so went without . It was a small dough for the spiral mixer at 1kg but did a good job.
Good afternoon breaders and breadesses,
Like Paul, and so many others, a post of mine has been used as a source for a chatbot answer. This is a public forum, understood, but I don't like this one bit. Not one bit, I tell ya.
Think I'll go live in the garden shed for awhile.
My B&T proofer gave up the ghost a couple of months ago. It was one of their original models, and I think that it was purchased in 2012. The new B&T proofers have been, um, upgraded and can now function as slow cookers, too. The price point is around $250 US.
I have not made a porridge-style bread in a long time. I enjoy the flavor a good nutritional porridge adds to bread.
I decided to really take this one to the next level and used heavy cream for the liquid in the porridge. The heavy cream really adds a rich flavor to the final dough, especially combined with all the hearty grains in the 6 Grain mix, which includes barley flakes, rolled oats, rye chops, malted wheat flakes, rye flakes, millet, and quinoa flakes.
hola los/las cabezas de pan,
