The Fresh Loaf

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semi s/d milk sticks

yozzause's picture
yozzause

semi s/d milk sticks

First day of lockdown stayed home and made some bread, i called these Semi sour dough milk sticks.This was a 3 hour bulk fermentation using fresh full cream milk as the liquid, 1% dried yeast and 20% of sour dough starter this was a case of using up the starter as a flavour boost, being fermented flour rather than for its rising capacity. i also used 100g ofSemolina flour and 545g of Millers Bakers Flour. We have had one for tea tonight with a very nice Pate, and it was excellent!  

Comments

Ilya Flyamer's picture
Ilya Flyamer

They look lovely! I'm a fan of seed toppings, and the scores opened up nicely, very evenly. Such smooth shaping! Nicely done.

yozzause's picture
yozzause

Me too Ilya seeds just taste great but show up so well when there is  scoring too The dough was particularly smooth and was easy to shape.

Benito's picture
Benito

Another wonderful bake Derrick.  I bet the crumb was super tender since you used cream.

Benny

yozzause's picture
yozzause

You got that right Benny very fine small holes and nice and soft too, perfect for spreading something on. 

Isand66's picture
Isand66

These look great Derek.  I love using cream in my porridge breads as I enjoy the richness it adds to the bread.  All you need is some good butter and cheese and your good to go 😎

yozzause's picture
yozzause

 Hi Ian,

  Funny you should say that as  my wife just purchased a kg slab of excellent New Zealand butter and she also picked up some Lurpak Danish butter too and always some good cheese in the fridge too!

 

kind regards Derek