50% dark rye, 50% white all purpose unbleached. My normal bake. It has been a while since I baked bread. Looking forward to breakfast tomorrow!
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50% dark rye, 50% white all purpose unbleached. My normal bake. It has been a while since I baked bread. Looking forward to breakfast tomorrow!
Excellent French "pizza". Made with my usual pizza dough (50% semolina rimacinata, 50% all purpose white unbleached), caramelized onions, anchovies and olives. First time making this for me, and it was great. Recipe from Bruno Albouze on yt.
Pissaladière can be made with a soft focaccia-like crust (like this one), a thin cracker crust or with pastry dough.
SW111 wroteLooks great!I bought a Pullman pan for baking sandwich bread. It comes with a lid and makes square loaves. This is Honey-oat from the King Arthur website. I’ve got to figure out why the crumb is denser at the bottom.
Lots of variables in bread baking. Try one of these changes at a time:
1. less dough weight in the pan
2. less water in the dough recipe
3. longer proofing time
4. higher oven temperature
5. longer baking time
Bread recipes are merely suggestions. There is significant variation in ovens, ambient conditions (temperature and humidity of the kitchen), method (timing, accuracy of measurement), and ingredients (yeast, salt quantity, flour gluten and humidity).
The net result of these input variations is a significant variation in the finished baked product.
thefreshloaf is a good baking forum. Lots of experience on that site. The UI is old and clunky.
chassis wroteThanks for the tips. Bread recipes really are just suggestions. I went with the high end of the water range because of the low humidity here. I’ll cut back on the water first.Looks great!
Lots of variables in bread baking. Try one of these changes at a time:
1. less dough weight in the pan
2. less water in the dough recipe
3. longer proofing time
4. higher oven temperature
5. longer baking time
Bread recipes are merely suggestions. There is significant variation in ovens, ambient conditions (temperature and humidity of the kitchen), method (timing, accuracy of measurement), and ingredients (yeast, salt quantity, flour gluten and humidity).
The net result of these input variations is a significant variation in the finished baked product.
thefreshloaf is a good baking forum. Lots of experience on that site. The UI is old and clunky.
chassis wroteThat looks so good, do you have a recipe you’d be able to share?Mischbrot
1/3 whole rye and 2/3 white unbleached all purpose flours.
Seasoned with German Brotgewürz, an equal mixture by weight of ground anise seeds, fennel seeds, coriander seeds and caraway seeds. I inspired by my experience frequent traveling to and living in Germany.
wyshyvanuk wroteThat looks so good! 🤤....with a Lemon/Sugar glaze:
Lady Jane wroteThat looks so yummy!😋Homemade raspberries jam. I had a good crop this year and used the last five cups that I kept in the freezer to make jam.
1... Five cups of frozen berries.
2... Mashed while cooking.
3... Heating two cups of sugar at 250°F. for 15 minutes.
4... Adding sugar to the mix, boil and stir often and allow to reduce and thicken.
5... Made two jars.
