Bread 75% bread flour
25% eincorn
75% hydration
11g NaCl (I’m not working out the percentage but that seemed right for 400g flour.)
c. 3g instant yeast
2 folds during c.3 hour bulk
1 hour proof
c.40 minutes at 420f with steam rotating after 25 minutes
Sandwiches
Have cousin Martha deliver garden tomatoes.
Slice tomatoes
Slice onion
Put tomatoes and onions on bread.
Add salt, olive oil and vinegar.
En Guete!
Hey that’s me! Although the idea came originally from Ken Forkish’s “Evolutions in Bread”
That was a great writeup and it’s really interesting to see what you did differently. I have made this quite a few times and try to post the “as builts”, so I’m not sure exactly which version you were working with, but I have found that this method is very forgiving. I’ve tried hydration from 65 to 80%, long cold bulks with short warm proofs, room temp bulks with cold proofs, room temp for both, and all sorts of fruits, nuts and teas (dried cranberries with pecans and orange tea is a holiday favorite), and they mostly come out edible.
Great job with all the pictures too, my hands (and kitchen) are usually too much of a mess to take such great shots of the process.
Looks like a nice loaf and it doesn’t last long in my house either.
It works great without a Dutch oven, you should probably preheat the oven though, and maybe use some steam. Or don’t and let us know how it goes.
En guete!
It saves time and electricity.
I think I got the idea from chainbaker on YouTube and find that it works just as well.
In this case I was also doing baguettes so I had the oven preheated with the other loaf.
Recipe:
Ingredients: 70% Bread Flour. 30% Whole Wheat (emmer this time) flour.
20% chopped dates and apricots soaked in earl grey tea, drained well reserving liquid. 15% chopped nuts, lightly toasted. 2.5% NaCl. 0.7% instant yeast.
78% H2O, use the soaking liquid from the dates as half the water.
Method: Mix all the flours and water, cover, let rest/autolyze for 30 minutes.
Fold/pincer in the yeast and salt. Cover and Rest 10-15 minutes.
Fold in the dates and nuts. Cover Rest another 10-15 minutes, until the dough relaxes a bit.
Fold one more time, then room temperature bulk, 2.5 hours
Shape and room temperature proof 1 hour.
Put loaf into cold Dutch oven, put Dutch oven into COLD oven and set 230c
Cook in Dutch oven 30 minutes covered.
Uncover and turn oven down to 220c for 30 minutes.
It always needs five more minutes, even if it already had five more minutes
Let cool if you can.
En Guete!
I can’t find the damn meme, but…
![(https://mander.xyz/post/36033199)]
All I want for Christmas is U²³⁵
Some one has to keep the chipmunks out of them.
Hey I’ll give you grams are better for mass, but Fahrenheit is more useful to me.
They’ve been making the news, I’ve heard the tacos are amazing
Lol, wait till I post my Laugenbröt (pretzel bread)