Now my second post of a bread from the Kingdom Bakery videos. The prior was for a polenta based bread. And his method of mixing and folding this dough had me curious enough. Also this employs a poolish, something I hadn't done before with ciabatta, as it was always either biga or levain.
This is our favorite currently. Even with the lower hydration than what we are used to, it’s a delicious bread!
This is Bertinet’s version:
Preferment (Fermented white dough 10 - 12 hours)
Dough
and this from Bake-Street.com
I am not having any luck with my 100% whole grain bakes. I thought I’d give it another try, but this time with a different grain, this is a stoneground 100% whole wheat. I should have applied some of the lessons from my previous two whole red fife bakes, those would have been to lower the hydration (isn’t that what we always advise new bakers? I should take my own advice) and reduce the proofing. Being a bit stubborn I went ahead and ignored some of that advice and thought that it was the red fife flour that was the problem.
March 16, 2021.
I didn't get around to taking pictures of the loaf. But I wanted to share the baking set-up. This was the first time that I've used an inverted bowl to steam.
Recipe from https://www.youtube.com/watch?v=yLriqPTHhUM
It has very little semolina flour, so I decided not to post it into the semolina CB.
These go so well with curries (my fav chicken tikka masala gravy)
Makes about 6 - 8 naans, cooked on a cast iron skillet
This is the 3rd time I’m making these buns and instead of a tz plain dough, I used potato in this batch. I realize after these came out from the oven that the soft cookie topping still needs more espresso in it, and I’ve to pipe more too! Good thing they’re super tasty even with mistakes.
14 May 2021: I found a link within TFL with a similar bun from 2014 that's worth a try: https://www.thefreshloaf.com/node/39728/mexican-buns-aka-coffee-cookie-buns-aka-rotiboy-buns
I'm loving making breads with this interesting wholemeal - Eureka Wholemeal. It has bits of whole kernels, or I guess you would say cracked kernels, in addition to the usual bran (and germ!). I think it behaves more like a white bread flour in my baking, the dough has nice strength and doesn't seem to be hampered by the bran and tastes very nice.
