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Today's bake: Cranberry and Poppy Semolina BreadSource: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah OwensNote:Increased TDW from 1.411kg to 2.0kgOne loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.This is my 1st
Today's bake: Smoky Chili BreadSource: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah OwensNote(s):Increased TD from 1.46kg to 2.0kgThis bread is made from a 3 types of flour as can be seen in the formula.One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan
Today's bake: Drunken Fig BreadSource: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah OwensNote(s): Modified leaven fermenting time. ^dough from 1.367kg to 1.7kgSoaker: When making Leaven remove fig stems, coarsely chop. In a bowl add figs and wine then cover.This bread is made from a 6 types of flour as can be seen in the formula.One loaf is
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%
Today's bake: Butternut Squash & Cherry BreadSource: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah OwensNote(s): Modified fermenting times, increased cherries from 10% to 18%This bread is made from a majority of KA bread flour, some Palouse Brand Hard Red Winter Wheat-100% Extract, Organic Rye-100% Extract.There are in addition pureed