Overnight Straight Pizza Dough
As the weather is finally better we decided to test out the pizza oven again. So the natural dough to try is this one!
The Saturday, 75% Whole Wheat Bread #3
After I was ill, I seemed to develop a reaction to white flower where I would get bloating and stomach cramps. ……
The Saturday, 75% Whole Wheat Bread #2
Ingredient Quantity Baker’s Percentage Whole wheat flour 375g 75% White flour 125g 25% Water 360g at 32°C to 35°C 80% Salt (should be posh but…) 11g 2.1% Yeast 3/8 of a teaspoon 0.4% As this is Sue’s favourite bread and we are taking some to Fraser today I thought I would remake it. I am […]
White Bread with 80% Biga #1
Biga Ingredient Quantity White bread flour 800g Water 544g at 27 deg Yeast 3/16th of a teaspoon Final Dough Ingredient Quantity White bread flour 200g Water 206 at 41°C Salt 22g Yeast 1/2 of a teaspoon I did enough for 2 loaves this time. Most of the dough ferments overnight, so the bread should […]
Harvest Bread with Polish #1
Poolish Ingredient Quantity White bread flour 250g Water 250g Yeast 1/8th of a teaspoon Final Dough Ingredient Quantity White bread flour 200g Wholemeal flour 100g Water 100 at 41°C Salt 10.5g Yeast 3/8 of a teaspoon Just making half quantities again. I didn’t want to go to the bother of sourcing the bran and […]
White Bread with Polish #1
Poolish Ingredient Quantity White bread flour 250g Water 250g Yeast 1/16th of a teaspoon Final Dough Ingredient Quantity White bread flour 150g Water 125g at 41°C Salt 10.5g Yeast 3/8 of a teaspoon I was very interested to try this method of poolish, which comes from the word Polish (as in the country) and was […]
Overnight 40% wholewheat loaf #1
Ingredient Quantity Baker’s Percentage White bread flour 300g 60% Whole wheat flour 200g 40% Water 400g at 32°C to 35°C 80% Salt 11g 2.1% Yeast 3/8 of a teaspoon* ( this should probably have been 1/8th) 0.4% I was now onto the fourth recipe from the book, this one being a 40% whole wheat mix, […]
Overnight White loaf #1
Ingredient Quantity Baker’s Percentage Whiteflour 500g 75% Water 390g at 32°C to 35°C 78% Salt (should be posh but…) 11g 2.1% Yeast 1/8 of a teaspoon 0.4% Yesterday was quite busy as we were doing lots of DIY to get the new kitchen sink and surface ready, so I forgot to make the bread at […]
The Saturday, 75% Whole Wheat Bread #1
Ingredient Quantity Baker’s Percentage Whole wheat flour 375g 75% White flour 125g 25% Water 360g at 32°C to 35°C 80% Salt (should be posh but…) 11g 2.1% Yeast 3/8 of a teaspoon 0.4% I was quite keen to try this bread, as I need more roughage due to condition that you don’t want to know […]