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Today's bake: Madras Curry, Almond & Raisin Loaf Source: Based on - Bake Magazine - Chef Julien Otto, faculty instructor at The Fresh Pastry SchoolNote(s): Added Almonds & Durum Flour, ^ Curry to 1.3%, added Diastatic Malt, converted to small baguettes..This bread is made from a 74% Bread Flour (KA), 25% of Organic Durum 100% Extract, and 1% Rye (Dark Flour)All baked on a
Today's bake: Pane di FarroSource: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah OwensNote(s): Modified fermenting times, sprinkled bannetons with extracted wheat bran.This bread is made from a 40% Organic Heirloom Red Fife Wheat-80% Extract, 25.45% of Bread Flour (KA), 23.03% Organic Farro (Emmer)-100% Extract, and 10.91% Organic Rye-100%
I make a sourdough rye that's about 80% to 90% rye flour. I add gluten which helps lighten it up, and just bought some diastatic barley malt because I know that the whole rye flour I use doesn't have it.The purpose of the diastatic barley malt is to break down the starch in the flour to help the yeast feed. It's automatically added to all purpose flour and bread flour in the
I have looked at a lot of recipes for Baguettes and there is no concensus as to whether All Purpose or Bread Flour is the most appropriate. The breakdown is as follows: Jeffrey Hamelman: BF Peter Reinhart (Crust & Crumb): AP Peter Reinhart (BBA): 50% AP & 50 % BF and also either AP or BF Daniel Leader: AP Dan DiMuzio: BF Michel Suas: BF Joe Ortiz: AP Richard Bertinet: BF
Too many morning buns for your crowd? This recipe halves easily.