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From Artisan Bread In 5 Minutes A Day. I don't have the book, but found the recipe online at the recommendation of a friend. First time ever that I have used yeast. It wasn't so scary, but I'm totally surprised I got anything resembling bread out of it, I thought I'd fail miserably. My husband loves it.
76% wheat flour, 24% whole rye flour, 58% liquid (26% water, 36% cider).
Turned out to be quite heavy and dense. Thinking about increasing amount of liquid, making some changes in fermentation process. And will check the oven temperature more accurately.
A loaf of fresh baked bread with candles in the background.
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My wife challenge herself today in creating a new folded bread. It was very tasteful (I don't dare to tell otherwise ...) and probably a recipe which will evolve over time ....
Well, this time the shot was quickie, not much happend today, but tomorrow we go to the west coast to watch my buddy swim around Vendsyssel - 48 stages of 10 km in high sea. He is hardcore ....
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I have a new pet. I started a sourdough sponge last week and have been feeding it every day. The first batch of bread from this sponge was rather brick-like, the 2nd batch was at least edible but still lacked something. This here's the third batch, and finally I have success!
Super delicious savory bread with a hint of sweetness. The crust was a bit moist and shiny. Actually, the whole thing was fairly moist.
Ingredients: organic all purpose flour, bread flour, whole wheat flour, organic oat bran, oats, organic black sesame, organic honey, natural leavan, water
Recipe from the rather fine River Cottage bread book. The fennel seeds add a really nice flavour. Must be time to bake another loaf of dark German rye bread soon.
One cook book recommends using a razor - sadly - I don't have one - so my feeble attempt with slashing across the top of my loaves sometimes works - sometimes semi-deflates the bread. This time I did a 50/50 job - despite sharping up my Santoku knife before hand.