Ross of OttawaRan out of bread, so have another batch going.
I hope to bake before or near supper, but it's a slower-rising batch, so anything's possible.
Kemal ASLANGönen Panayırından bu gün küçük oklava aldım.
Artık lavaş ekmeklerimi avuç içlerim ile ezerek yapmak zorunda kalmayacağım.
Evde büyük oklava ve merdane var, ama el kadar lavaş ekmek için kocaman oklava hiç pratik değil.
Merdanenin yerini bile bilmiyorum!
İnternet'ten balon gibi şişmiş lavaş ekmeği görseli indirdim, ama ben tavada değil, ocak ateşinin üzerine konulmuş mangal ızgara telinde yapıyorum, daha hızlı oluyor!
Spiralhalo 🌀 commissions openyesterday's bread came out so perfect that the day cannot be ruined.
not today though. today is a brand new day.
Overnight happy sourdough. A long slow rise, ready for me just as I get up. G'morning!
Matthew MalthouseA dozen rolls.
110g dough balls, 100g (3½ oz) after baking, burger bun size but not so round, being constrained by the tray.
🧑🍳 🍞 🍽️ 🍜
Baked up the bread batch. A big one, about 3.2kg of dough. Excellent oven spring on this batch and that's five loaves cooking now.
I experimented with a bread "recycling" batch a cpl of wks back and it was v good.
I'm intrigued by "rescue" ideas for failed/failing bread batches as it's something you often see from early/occasional bread makers.
I have remedies to offer for a batch that hasn't risen properly, but I thought of an approach to use for loaves that are already baked too.
I grind the loaf up and add it to fresh flour. It's a perfectly good ingredient for a fresh batch made with proper leavening.
That batch of bread–just two loaves for this experiment–have just baked up and are cooling.
Will be interesting to sample. Features the addition of other bread ground up and incorporated into the batch.
Hmm, what if part of this batch went into another batch later? A never ending bread cycle.
My current bread batch is an interesting experiment. I had a loaf of somewhat unsuccessful #sourdough – very flavourful, but overly dense.
I was thinking about bread with nuts incorporated, and thought it'd be interesting to try a loaf with bits of old bread in it instead. It's a thing that some traditions do.
So half a loaf of sourdough was cut coarsely and soaked, then whizzed in food processor and added to flour. Will see how it bakes up.
Sourdough Focaccia
Well, sort of. At 80% hydration and after a long autolyse the dough was too slack to keep dimples; poke it and it just flowed back.
#food #cooking #baking #bread #sourdough #focaccia #BreadMaking
