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1967 Chevy van, nicknamed the Bread Sled because of its previous life and a delivery truck . Bread Sled has been featured in Truckin' Magazine back in February 2004. This truck has many exterior mods,air ride suspension, custom interior. The paint is Audi TT silver with custom flames.
For all of your custom and restoration needs give us a call or click at 314-968-8377 or www.cleancutcreations.com
Find us on Face Book at www.facebook.com/CCCSTL
Just out of the oven:
4 organic eggs, beat until fluffy, add
1.5 cup of organic whole milk
3/4 cup of virgin olive oil
3 cups of freshly ground corn flour
1.5 teaspoon of aluminum free organic baking powder
1 teaspoon of unrefined sea salt.
Mix well at low speed and bake in the greased pan for about 35-40 minutes at 400F (200C).
I got pissed off at bread. Too many not-quite-successes. So much learning, but inconsistent results. After taking a break (besides the basic easy doughs like ciabatta), I came back to the flour having reflected on my methods. Better applying what I know, and going for what 'feels right', I made this tonight.
Sourdough & Light Rye, based on the 1 2 3 method:
1x = Amount of sourdough starter, in grams
2x = Multiply the weight of starter x2, this is the water weight.
3x= Multiply weight of starter x3, this is flour weight.
2% of flour weight = amount of salt, in grams.
Mix and autolyse, bulk ferment ~ 6 hrs, stretch and fold, shape, proof, slash, bake, done.
Slight change to the recipe this time. Instead of just water I added about 1/3 beer and a splash of white-wine vinegar. Turned out very well, rose quite a lot and there was no beer taste at all.
You can't hear it from there, but it's making a happy, crackling sound.
From my first Tartine Basic Country Loaf baking attempt.
Photo by Molly Sheridan
Panera Bread #1236 (4,272 square feet)
300 Constitution Drive, Suite 101, Pembroke Place, Virginia Beach, VA
This location opened on January 10th, 2008 and was renovated in spring 2023.