For those of you old enough to remember Mel's Diner, this bread pays homage to Flo who was happy to tell you to "Kiss My Grits" as she deemed necessary.
I have wanted to make this recipe for some time, and I have finally done it. Very exciting. There are just so many on the list to do! My husband and I love olives, and I make so many dishes with lemon zest that this seemed a natural for me. My starter was getting a bit tired, so I refreshed it just before beginning this recipe. I have adapted this recipe from a blogger, foodtravelthought.
Makes two large loaves. (The one below was 2 lbs. 6 oz).
Recipe is based on http://www.thefreshloaf.com/node/20623/pumpkin-brioche-dough-based-lazy-man039s-brioche
I baked two loaves. One without chocolate chips, one with.
Retarded for 20 hours (unintentionally). Too much tang for my liking, tastes "malty"
Makes 1 small loaf (450g)
Soaker
30g mixture of sesame, poppy and chia seeds
40g water
Final dough
120g bread flour
40g whole wheat flour
25g rye flour
115g water
1 tsp salt
100g 100% hydration sourdough
I was impressed when I cut into the loaf!
Like it when my crumb matches that of my "heroes" (chad or phil (PiPs)).
SEE: http://www.thefreshloaf.com/node/39474/todays-bake-country-levain
I missed the taste of * Laugenbretzel * so much, I found them ONCE in UK, but that was a one off I guess.
Today I found a recipe on youtube https://www.youtube.com/watch?v=HXDaTe8yGP4 and here is my result.
Well, they are not the prettiest Pretzel in the World but they are very Yummy.
Next time I try to substitute the yeast for Sourdough starter, it can only add to the flavour.
Oh dear... How long have I been away from TFL?
HA! Trick question. I was always here, browsing and skimming through posts. It's just, I've been mighty busy with my bakery (Siem Reap Bäckerei) and other matters in Cambodia. In fact, my eyes are often bloodshot because I rarely sleep more than a few hours at a time. Really, yesterday I only had a total of 5 hours of shut-eye. The day before that, 6 hours. And so on, and so on.
A Centaur has a man-stomach and a horse-stomach. And of course both want breakfast. So first of all he has porridge and pavenders and kidneys and bacon and omelette and cold ham and toast and marmalade and coffee and beer. And after that he tends to the horse part of himself by grazing for an hour or so and finishing up with a hot mash, some oats, and a bag of sugar. That's why it's such a serious thing to ask a Centaur to stay for the weekend. A very serious thing indeed. C.S. Lewis. The Silver Chair
Today I baked my standard country levain using my typical formula:
Autolyze 1 hour. Add Levain (cut up) and Salt, Mix until the levain no longer feels chunky. DDT 27C.
Bulk ferment for 3.5 hours, with 5 folds every 30 minutes. Your time may vary, its been as low as 3 hours and as high as 4.25.
