Qahtan means true Arab. No I am not an Arab, I am a Brit, :-)) my dog, she was a black Saluki her name was Qahtan, Salukis were the only dogs allowed in the Arabs tent.
Some were even buried with the Pharaohs........ qahtan
You will I expect see my posting in Chef Talk the recipe for the 12 grain bread, and that is basically it. If you can wait until I next bake bread I will do my best to write the recipe as I go. Plus I sort of add what I would like to have in it. ;-)))Some times I bake the freeform under a cloche, give you a great crust. ;-))) Most of my bread is is a variation on the white bread, I some times use Guinness as the liquid and add chopped walnuts, which also makes a great free form loaf, Dudette..... qahtan
impatiently but wait I will! So I can freely use stouts and beer in place of liquid in breads????!!!!!! (Feeling excitement here...irrational...excitement!)
This was my first experiment with beer, used as is I didn't deflate it first.
I don't kow if you could put beer in sour dough, I know I couldn't for the simple reason I just cannot make sour dough, I have tried many many times, lots of people on and off bread lists have tried to help me.
Some have sent me starter from New Mexico, UK. etc.
I just don't get a nice sort of flavour.. So now I have sort of given up on it.;-)))
12 grain from start to finish 1 bottle (2 cups) water at room temperature1/3 cup soft salted butter1 tablespoon sugar1 rounded teaspoon fine sea salt¾ cup 12 grain cereal5 – 6 cups white bakers flour.1 inch cube fresh yeast or 2 teaspoons direct yeast, meaning like Fermipan, Red Star or similar Put all the water into large bowl of mixer add sugar and 3 cups flourMix well add another 2 cups flour and crumple the yeast into mixture, (or add the dry yeast) Mix/knead all well together add 12 grain continue to mix add butter, add salt this should be after a few minutes of kneading in machine to give you a nice workable dough, or add a little more flour in required.Turn out onto a floured counter and hand knead a few minutes to gather all to a nice manageable ball, place into large oil bowl cover and leave to rise, there is no set time. When risen divide into what ever size you want, place each on oiled cookie sheet or onto stone, I did 2 at 22 ounces and 1 at 8 ounces. Leave to rise again, paint over top and sprinkle with 12 grain , slash as prefer. Bake at 410 for 50 minutes…
Looks impressive!
ChefTalk!!! You rock dude!
What is a rock dude???? I hope it is some thing super nice.... :-))))) qahtan
It means that you make incredible bread. :D :D
Dude = American slang for young guy (I think Qahtan is a male name? Forgive me if I'm wrong!)
And rock'ing as I used it here = American slang for rock star like a rock n' roll star or rock n' roll hero! :D
So "You rock dude!" = "You are a rock start, man! Those breads are incredible!!!"
:D Sorry and ty for asking me!!!
Thank you for the compliments, ;-)))
Qahtan means true Arab. No I am not an Arab, I am a Brit, :-)) my dog, she was a black Saluki her name was Qahtan, Salukis were the only dogs allowed in the Arabs tent.
Some were even buried with the Pharaohs........ qahtan
So you get to think of her every time you post.
I've known Afghans, Borzois (of questionable value, I must say,) and Whippets, but never a Saluki personally. Are you dogless now?
Your bread is beautiful, as usual. Dough seems to snap to attention under your hands.
http://i3.photobucket.com/albums/y58/qahtan/friends/Recovered_JPEG_305.jpg
The black one was Qahtan, Saluki, they are related to the Whippet, and Greyhound.
Saluki's in prime condition can run 45 MPH. Very self willed.
the othe one is Sheba part Afghan.
Both were gorgeous... Glory, Ooops I mean qahtan
Ok so it would be "Dudette, you rock!"
:D Meaning dudette= American slang for dude... :D
Sorry to mess with your gender dudette! :D ;)
Dudette sounds just fine, :-))))
By the way we had some of the small loaf for dinner and it was really nice
qahtan.
:D
You will I expect see my posting in Chef Talk the recipe for the 12 grain bread, and that is basically it. If you can wait until I next bake bread I will do my best to write the recipe as I go. Plus I sort of add what I would like to have in it. ;-)))Some times I bake the freeform under a cloche, give you a great crust. ;-))) Most of my bread is is a variation on the white bread, I some times use Guinness as the liquid and add chopped walnuts, which also makes a great free form loaf, Dudette..... qahtan
impatiently but wait I will! So I can freely use stouts and beer in place of liquid in breads????!!!!!! (Feeling excitement here...irrational...excitement!)
Even with sourdough, I can do that??
This was my first experiment with beer, used as is I didn't deflate it first.
I don't kow if you could put beer in sour dough, I know I couldn't for the simple reason I just cannot make sour dough, I have tried many many times, lots of people on and off bread lists have tried to help me.
Some have sent me starter from New Mexico, UK. etc.
I just don't get a nice sort of flavour.. So now I have sort of given up on it.;-)))
qahtan,,,,,
I adore the textured look of the crust!!! What did they taste like?
*drool*
Do you have a separate blog from here qahtan?
No I don't have any blog, I can get into enough mix up with just posting and trying to post pictures.
Is Bluezebra male of female. :-))))
:-))) qahtan. Dudette
12 grain from start to finish 1 bottle (2 cups) water at room temperature1/3 cup soft salted butter1 tablespoon sugar1 rounded teaspoon fine sea salt¾ cup 12 grain cereal5 – 6 cups white bakers flour.1 inch cube fresh yeast or 2 teaspoons direct yeast, meaning like Fermipan, Red Star or similar Put all the water into large bowl of mixer add sugar and 3 cups flourMix well add another 2 cups flour and crumple the yeast into mixture, (or add the dry yeast) Mix/knead all well together add 12 grain continue to mix add butter, add salt this should be after a few minutes of kneading in machine to give you a nice workable dough, or add a little more flour in required.Turn out onto a floured counter and hand knead a few minutes to gather all to a nice manageable ball, place into large oil bowl cover and leave to rise, there is no set time. When risen divide into what ever size you want, place each on oiled cookie sheet or onto stone, I did 2 at 22 ounces and 1 at 8 ounces. Leave to rise again, paint over top and sprinkle with 12 grain , slash as prefer. Bake at 410 for 50 minutes…
