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This recipe calls for you to add cheese on the outside of your sandwich to give it a nice crispy exterior to go along with the gooey cheese inside. ....
My starters were fed more than usual the amounts of ‘food’ just before my husband and I left for a family emergency in eastern Quebec. This morning I mixed both liquid and stiff discards to make 100% hydration, then recalculated the recipe for a cinnamon raisin swirl loaf recipe from KAB. I’ll probably attempt this again (the hubby loves cinnamon raisin anything!) with ripe sd ....
Did a variation on my regular recipe. Swapped out all the WW for a mix of AP/Bread flour. With all the non (low) gluten flours and the soaker, it's hard to keep this recipe from spreading flat when doing a free standing loaf. This time I tried it with a round and seam side up. I think it helped the loaf hold its shape with no score. Spread just a bit on one side, but overall ....
Hi guys! I’ve been trying out laminated doughs recently, more specifically croissants, and I’m going after the famed open honey comb crumb, but I’m not quite there yet :( ! I feel like my lamination process is good, but when it comes to shaping the dough, I think the issue is that I’m pressing the butter into the dough when tugging it, could that be what is causing the crumb ....
The afternoon before: 1. Mill the Red Fife and Spelt berries if using berries. Otherwise, use the freshest flours possible. Place the required amounts of flours in a tub. 2. Add the unbleached flour to the tub. 3. Grind the flax seeds in a bullet and add to the tub. Cover and set aside. 4. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g bran. Let rise in a warm place. The night before: 1. Add the water, the honey, and the buttet to the rolled oats and cook on low until the water is completely absorbed and the porridge is very thick. Put into the fridge for the night. This can be done in the morning if you wish. ....