Bread - What are you baking today…..
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Thank you. Took me a few attempts to dial it in. But I think I've got it now.
The Danish Rye Bred that I am doing for the first time though, is a completely different story. The recipe was American so used the antediluvian measuring system of cups (what the fuck is a cup, you ask), I ballsed up my conversions to gms, so the dough was so wrong, it could not have been worse. I've chucked a pint of beer into it and that has got it a texture I am assuming is correct, it is now quietly fermenting in a corner. Whether I have managed to rescue it or not remains to be seen....
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Biga bread with italian flour from Caputo and a 48 hours biga pizza for christmas eve
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@chap - this is the recipe I use.
https://silkroadrecipes.com/japanese-milk-bread-rolls/
But modified, as such:
"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011
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cant go wrong with this @endo
https://www.seriouseats.com/better-no-knead-bread-recipe -
@endo We started messing around with focaccia last Fall. We just used this recipe:
https://www.emmafontanella.com/no-knead-focaccia
Done it twice, and it's turned out great both times...the only real tweaks we made was cooking it a little less than recommended...we like a a nice doughy soft bite. Unfortunately I don't have any money shots of the loaf cut open though.
Pretty easy recipe, takes a bit of time...but most of it is non-active, and just letting it rise and rest.
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@Giles said in Bread - What are you baking today…..:
OK. Now need to work on my Focaccia game.....
There are many Forkish recipes that can be easily transformed into Focaccia, Poolish, Biga... (and some good olive oil). The recipes are always for two bread and I quite often make one bread and a Focaccia from the same dough...
