Today's bread was a rustic sourdough using my wild yeast starter:
I was out of aged whole wheat, so used all white flour instead (the recipe usually calls for 13% whole wheat).
that I hope to eventually use to make pizza. It's like a mini wood fired oven. It's built out of huge hominy can and a 40-56 oz can of beans. It's the best BBQ and smoker I have ever owned and it was nearly free! I'm pretty sure I could get a small 12" stone for it and turn it into a pizza oven fairly easily. It works on a small pile of 1/4" twigs and 4 charcoal briquettes. Amazing heat from that beast. Throw some wood chips on top you have a smoker that makes the best meat you have ever had. I can see a Pizza oven too .......
This loaf will melt in your mouth.
I mean it. It is so provocatively sweet, so deliciously soft, that you'll have trouble not eating the whole loaf. It's made with real maple syrup (yeah - that's the expensive kind [and the only kind you should ever buy!!!]), and a good serving of oats that'll make you think you're eating breakfast all over again.
Isand66 (Ian) has been using a much greater percentage of starter/Levain in his recent SD breads. As I was looking around for a place to start with this idea, I ran across Chad Robertson's Country SD that uses this same technique. I also prefer at least 10% rye and WW in the finished loaf and wanted to make sure that was the case in this bread. I also wanted a higher hydration dough and one that had more AP flour and less bread flour. This bread sure looks good on the outside but I can't cut into it yet until my wife gives the OK since
This recipe is an adaptation from Veronika at http://eattheroses.wordpress.com. It uses the no-knead method and allows the gluten which is very weak in rye breads to develop slowly. I decided to add some dark beer to give it an extra kick and also used First Clear flour instead of Bread or AP flour. I ended up keeping the dough in th
I get the feeling that dinner rolls are one of those things that don't come out of the oven very often. We all love them. There's something about the soft melt-in-your-mouth inside, the buttery outside... it's nearly impossible to resist a freshly made dinner roll.
Flavoured Ciabatta made using traditional methods. Suitable for sandwiches.
Traditional Biga - left to ferment for approx 15hrs at cool room temp.
300g '00' Flour, medium strength
150g cold water
1.1g Instant yeast
Final Dough - kept warm at 28c.
420g Biga
70g '00' Flour, medium strength
4g Malt Powder
7g salt
140g water
28g good quality extra-virgin olive oil.
sun-dried tomatoes to taste
I get a kick out of trying new types of flours and grains in my bread baking. I frequently shop on-line at King Arthur Flour and like to try new and different products when I can. I've read many recipes on The Fresh Loaf using soakers and have tried a few recipes from Peter Reinhart's Whole Grain Bread book with mixed results. I decided the other day to try my own formula using
