30 hour Borodinsky Bread by rus brotrecipe-Foodgeek https://fgbc.dk/3126rusbrot video https://www.youtube.com/watch?v=niIcAuRRxWo Day 1: Prepare clas (24h)Print personalized recipe from Foodgeek: Use Pan Volume (weight of water to fill pan) to determine Total Dough Weight: Enter Total Dough Weight into foodgeek calculator. Click "OK" for your recipe. 2 handy Options: "Print" -
Our latest Community Bake (CB) featured Baguettes and was a hit. Those that actively participated learned to bake baguettes of Artisan Quality. It seems the natural progression from there would be Ciabatta, the Italians answer to the French Baguette. Here is an excerpt from Wikipedia -"Ciabatta was first produced in 1982 by Arnaldo Cavallari, who called the bread ciabatta
With Christmas right around the corner, this pleasantly sweetened bread can be a welcomed addition to your baking repertoire. Not at all a dessert bread like chocolate Babka, it has a sweetness that pares well with holiday foods. Baking this as buns or rolls is a nice holiday accompaniment to any festive meal that your guest are sure to enjoy.This particular dough utilizes
DanAyo
I am a happy camper! As I write this post my sister messages me to ask if I would like to have her large USA covered Pullman Pan. Care to venture a guess as to me reply :D
The “Easy Peasy” pan fermentation method has taken me by force. Every result so far have been outstanding. Speaking from a formerly free formed loaf only guy, I may have experienced a semi- conversion. The pan fermentation method is so easy, efficient, and utilitarian.
When I noticed that the dough was rising so much, I decided to bake this loaf with the cover off. Next time 1150-1200g with the cover. Many of these slices were 6 inches high. The bread is very soft and easily chewed. The crust is also relatively thin. Great sandwich slices.
My first pie using the Pizza-Porta. The unit is well built and fits like a glove. I decided the throw a couple of hand fulls of apple pellets in for good measure. Will need more testing to evaluate.
Now that’s a thin crust.
See below for Lessons Learned
A very good way to degrease pepperoni.
Spread out pepperoni on a doubled paper towel and place on a plate. Microwave at 80% power for 60 seconds. Remove and blot with additional paper towel. This technique is well worth the extra effort.
Notice how dry (oil free) the pie looks. It required no blotting at all. Never again raw pepperonis!