Had some fun making small pizzas (less than 10 inches). 65% hydration dough with tomato sauce, home grown basil, fresh mozzarella (+ anchovies for first one below), and a drizzle of EVOO.
YUM!
I bought some "Organic Madagascar Pink-Red Rice" at Whole Foods a few weeks ago and wanted to use some of the leftover cooked rice in a bread. I overcooked the rice a little bit when making it for dinner but it worked out perfectly in the bread. You can see the grains in the crumb and it added a nice subtle but rich flavor to the final bread.
I haven't used any Kamut lately and figured spelt would be a nice compliment and add some extra nutty flavor. The lemon honey and Parmesan with sun-dried tomatoes olive oil added another layer of flavor.
I haven’t done a bread with olives for quite a while and while searching TFL, I came across this one from Dab. The loaf looked amazing and the crumb is to die for. Dab was super helpful and answered all of my questions. So I owe him a big thank you for that!
Japan, Greece, China and Mexico
https://www.youtube.com/watch?v=Mzj0RgC0W4E
https://www.youtube.com/watch?v=68QkRv20XHY
https://www.youtube.com/watch?v=b-UZGT_SfkE
https://www.youtube.com/watch?v=6TeYb-uod8Y
For the complete step by step formula visit the pie king, by clicking on the link below.
people in jobs with robots within in 10 years........ I would believe them.
Nice easy very minimal hands on bread. 200g/400g/600g. The levain was built from leftovers after the lovely date pecan bake and 100 g of apple YW was used directly into the 400g of liquid along with 30g yogurt and 30g of honey. Two sets of lamination folds at 30 min apart and a bulk ferment for a couple hours cause I got busy and forgot! It tripled! Yikes. Quickly shaped and retarded. Again due to stuff it sat till supper time the next day . Baked the usual graniteware roaster 10 min covered 500 degrees, 5 min covered at 465 then 20 min uncovered.
and ramacinata semolina. Ordered both flours. Amazing quality. The pasta is like yellow velvet. Helps that we had local double yolk eggs. Served with a pasta Fresca sauce. Fresh local tomatoes, caper berries chopped, my preserved Meyer Lemons diced, pancetta , a squeeze of anchovy paste, EVOO fresh basil and Parmesan grated on top. Toasted SD.
I bought a banneton because dough kept sticking to the floured cloth I was lining a bowl with. I've made two loaves with it and it hasn't stuck yet. The first was a 1 kg 30% whole wheat loaf, which I scored too shallowly to get the dramatic relief of my previous 1 kg loaf. It has the most even crumb of the sourdough loaves I've made. My loaves always have a dense area in the bottom middle. Probably that's where I'm pinching everything together when I'm shaping the boule, and popping all the bubbles from bulk fermentation.
