No offense intended but I see large blocks of Chinese characters on many pages. Has the sit been hacked or are folks from that part of the world joining in?
I've been on hiatus since we moved back to Austin, but since we're now in the middle of a flour and bread shortage (because apparently everyone is suddenly going to bake!), I've started milling flour for myself and my friends, and am back to baking my own again.
I don't currently have an active starter, so this is a yeasted loaf, about 75% fresh milled hard white wheat and 25% KABF.
I followed the recipe posted by Felice on cookpad: https://cookpad.com/us/recipes/535757-100-whole-grain-german-rye-loaf-bread.
I have been baking from the Tartine Bread book for some time now with varying success. I am mostly playing around with bulk fermentation times and proofing times to see what the impact on the final product has. My most recent loaf had a pretty good uneven crumb but was still a little denser then what I want, and did not have the desired oven spring. Before hand I had been putting huge emphasis on the correct amount of bulk fermentation time and I think I have gotten that down pretty good.
I read about them here on TFL the other day. I immediately got on their website and ordered 20# of Turkey Red. I love love TR because it has amazing gluten and as a grain from the 1800’s is tried and true. The folks at Grains on the Plains are incredible. Look them up and read their story. I ordered late on the 19 th. The wheat shipped the 21st and arrived today the 23rd. FREE Shipping !!! As soon as I bake a loaf will report back but wow am I pleased. c
Made with buckwheat sourdough & a blend of buckwheat & cassava flours.
Dough shaped & held together nicely. Measured 135-g for each ball; total of 10. To keep it from sticking, before forming dipt hands in a shallow plate of water.
This is a follow up to a previous post asking if anyone had ever tried the Poilâne-style sourdough bread.
No one had, someone suggested I try it, and here's my results.
I've posted the full recipe from the book Poilâne.
For the most part, because this was a first attempt, I followed the recipe as closely as I could.
Because you can refer to the recipe in the pictures, I'll just mention how I varied from the recipe and some other details.
From: https://www.manataka.org/page180.html
American Indian fry bread.
Reproduced here in case the web site goes away.
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Manataka American Indian Council
COOKIN' WITH THREE SISTERS
FRY BREAD RECIPES
From: http://www.angelfire.com/art/skyhawkfireheart/recipe.html
American Indian fry bread.
Reproduced here in case the original web site goes away.
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| Frybread recipe |
!!!!!!!!!!!!! THE GREATEST FRY BREAD MIX IN THE WORLD !!!!!!!!!!!!!!!!! Courtsey of Mona Cliff--Nez Perce/Assiniboine |
This was my second try baking this recipe from The Perfect Loaf. The first bake was good especially the outward appearance but I felt that the crumb was a bit tight in places indicating that it was a bit underproofed. This time I pushed the bulk fermentation another 30 mins and after final shaping left the dough in the banneton at room temperature for 30 minutes before putting it in the fridge. I also increased the hydration to 84%.
