Tom Cat's Semolina Filone is a lovely recipe by Maggie Glezer from her book Artisan Breads. With thanks to Alan (Alfanso) bringing this recipe to my attention and exemplary bakes of this bread by Alan and David (dmsnyder) I just had to try this recipe myself.
I had a theme going for this Valentine’s Day weekend of sour cherries. Of course I needed a dessert so what better than sour cherry raspberry pie. I decided after reading through a pie cookbook that I would try to bake it differently. I blind baked the crust and then baked cut outs that I then painted some with red gel food colour. I also cooked the filling on the stovetop and then assembled the whole thing placing the red cut outs in a heart pattern for Valentine’s Day.
Cranberry and Walnut Sourdough
Recipe:
70g Whole Wheat Flour(@WholegrainMilling)
280g Strong Bread Flour
280g Water
70g Starter(100% Hydration - Feed 1:3:3)
7g Salt
120g Walnut and Cranberry(Soaked overnight and left to drain for 8 hours)
A little minute more on fermentation would have over fermented this dough....
2 hours Autolyse
Honestly I don't know what's the real taste of this as we don't have 'Cheesecake Factory' here in Sydney but decided too just give it a try..
This is my first blog entry but not my first post. I thought it might be worthwhile to post my experience with the new Anova Precision Oven, which has been promoted, in part, as a steam oven suitable for bread baking. My review is pretty mixed, but after a dozen or more failed bakes, I’ve finally begun to see good results.
I tried this recipe a while back and really enjoyed it, especially toasted with a bowl of oatmeal in the morning. Thought the flavors complimented each other well. Ever since then, have been wanting to try to put something together, and this is Take 1.
Work in Progress
First step: make the brew piece. Russian red rye malt and process detailed here
Here's the result after 5.5hrs in the water bath at 65.5C. The water bath is a cheap sous-vide circulator in a saucepan of hot water.
To be continued....
Ah. Nothing beats a hearty onion soup and a sourdough slab in these freezing days!
sourdough is 25%rye, 10% whole spelt and rest is T65.
Catching up after a few days offline, last one for today, lol.
I made this one a few days ago, using Abe's VSSD process and following the same recipe/process as last time. Our kitchen was a few degrees warmer, and the dough rose overnight on the counter to 3x size - much better than the last attempt.
