It's been a while. Baked a bunch of Moon Cakes the other day, we even found a matching box.
Since it is customary to give them away I only had the opportunity to eat 4 and I am pretty happy how they turned out.
Just a quick shot of the Mohnstritzel (Poppy Seed Roll) I baked today.
The hardest part was finding poppy seeds, my wife had the ingenious idea to check the local Halal store and voila, a bag a poppy seeds.
There are too many good breads to make! This weekend was my chance to be a copycat and try a couple of newly posted loaves plus one old standby.
For a long time I was striving to achieve similar result to what dabrownman has done in this post.
Hi Everyone. I am from Pakistan and the only bread we have here is the simple pan loaf that is super bleached and super cottony. i became obsessed with bread in 2014 while over at a breakfast at my friend's house in the UK. he cut out a little toast out of a far brown looking bread that him and i had bought the evening before from a small bakery in Coventry, UK. I wasnt expecting anything special as he buttered a slice for me but since that day i cant cant forget that little piece of bread.
An 85% semolina rimanciata, 15% strong wholewheat flour sourdough.
24 hour retarded in the fridge.
Lovely taste!
The 2nd bread back from no bread for months, is similar to the one 2 weeks ago but the 20% whole grains were made up of only 7 different grains, the hydration was up a bit to 80% and we retarded it for 12 hours with no autolyse but did put the Pink Himalayan in the mix instead of on top of the autolyse. We dropped the Emmer and Einkorn because Lucy said E’s are no longer the it in breadmaking anymore- plus the pooches pantry was bare for them.
Today I made bread from freshly milled Einkorn. I can't really convey the glory of the flour. I milled it on the finest setting and then put it through a 40 mesh and then a 50 mesh screen. The resulting flour was the most amazing color of cream. And the smell was more like a perfume than the odor of wheat.
The dough was similar to a 50% whole wheat dough, only not the sawdusty flavor that I associate with high percentages of whole wheat. I think the absence of the bran contributed to that.
