And another one! This time with a protein-rich flour. (barley and wheat - Gerste und Weizen)
And another one! This time with a protein-rich flour. (barley and wheat - Gerste und Weizen)
For those curious on the resolution of the above cooker situation: we ended up going with a #Frigidaire Gallery model which was highly-rated on NYTimes #Wirecutter: https://www.nytimes.com/wirecutter/reviews/best-gas-ranges/.
This has avoided many of the problems which plagued the Samsung, but (after three attempts at repair) still won't come up to pre-set temperature under the "Steam Bake" mode. Needless to say this is frustrating, as it's necessary to baby-sit the cooker until it actually hits the desired temperature.
I'm also finding that the steam bake reservoir is insufficient for baking bread at high temps (290C/550F), and fall back on an additional aluminium baking pan with about a quart of water for a typical bake. This largely evaporates during the pre-heat and baking periods.
Baked some spelt bread (Dinkelbrot) today! First attempt last week was not photo worthy 😄
(It was still pretty yummy, but I had too much dough and the yeast made everything flow over... reminded me of the elephants foot of Chornobyl 😂)
Thanks to mealie I have the recipe easily saved!
Schulbrot ist fertig!
Diesmal:
200g Dinkel 1050
130g Dinkelvollkorn
220g Roggen 997
250g Sauerteigstarter (vor mehreren Tagen angefrischt)
450g Wasser
14g Salz
3 EL Olivenöl