Long bulk fermentation and long final proofing using manitoba flour all done in refrigirator. Carefully added blueberries and white chocolate before final proofing in bannetons.
I decided I wanted to make some rolls at the same time I made the Crème de Tequila bread and as I opened up my refrigerator to get a snack I spotted the extra potato knishes I had heated up the other day for dinner. Well...one thing lead to another and the inspiration for my latest bake was born.
My last few bakes for rolls did not use a sourdough starter, so I wanted to use one for this bake while still achieving a nice moist and soft roll.
I googled and came across a vbery interesting recipe where the baker was doing tiramisu in cupcakes:
http://www.cupcakeproject.com/2010/08/tiramisu-cupcakes.html
I baked some lady fingers in a cupcake tray, cecided there was not enough room for filling and baked the rest of the ladyfingers in small ramekins with lots of room for yummy filling AND for cupcake bake layers.
Hi all. This is my first post.
I baked these and I thought they turned out pretty good, except for a little bit of excessive browning on top. I will probably tent next time.
A few additional pictures:
60g balls
After a long rise. I didn't actually intend for these to be pull-apart rolls.
Ok, I know pretty much everyone here has made this bread before...but here I am posting another. This isn't my best loaf so far but I just decided to post it anyway because I am pretty excited about this recipe. (Please ignore the sad, sad scoring job :))
Some time ago I posted on a chocolate borodinsky. This was scaled to a mammoth 1.4 Kg to fill my 4x4x9 Pullman pan. That's a lot of Borodinsky particularly since certain people in my domicile eschew high ryes. (And eschew doesn't mean chew.) So what do you do if you want a bit of Borodinsky, or you are baking for other folks who love carbs, but not that many of them. One cannot piece Borodinsky loaves as you could say a pain de mie. Paste doesn't piece.
sprouting has been a routine now, since i don't have a flour miller. this is a good thing. been eating rye sprouts as rice with seared salmon and mushrooms even in my 5 eggs pecorino omelette. blend it in my protein drinks!!
this is another way i used up the rye sprouts. baking SD bread.
a very simple formula..
300g starter
700g water (hold back 50g)
850g AP flour
200g sprouted rye flour (wet)
15g salt
add in
50g toasted flaxseed soaked in 50g water
basic SD bread method used. retarded overnight.
Last night, I baked the sourdough seed bread. The recipe comes from "Bread: A baker's book of techniques and recipes". This bread contains a lot of seeds, including flaxseed, toasted pumpkin seeds, toasted sunflower seeds. Seeds match the sourdough bread quite well. The complex aroma is attractive.
Here's the recipe. It's quite easy to make.
1.liquid levain build
2.Make the flaxseed soaker with cold water. Bake the sunflower and pumpkin seeds.
modified a no knead recipe by Jeff & Zoe.
I added some whole wheat sourdough starter, reduced water content then threw in a cup of feta cheese and some hot Italian peppers. Baked on a pizza stone!
