Bread - What are you baking today…..

[Giles]

Same, same.....

[Giles]

[endo]

what's so strong about it @Giles?

[pechelman]

Was going to ask a similar question but seriously; do you know what gluten percent classifies as strong flour for Japan?

[Giles]

No idea, cant read a bloody word....

[Giles]

BUT. It behaves almost identically to my KOKA Marriage's Manitoba Flour, which is 15% protein....

[SourPower]

@Giles love the furikake topping!

[Giles]

Yeah, that adds a really interesting dimension to the finished article....

[neph93]

Not really baking but in the category of functional, economical, (but still tasty), bread making, I’ve starting making piadina based on Forkish white poolish recipe. I add shortening, lard or at a pinch, butter or oil to the main mix, then roll into balls. I tend to dry fry half of it (about eight piadina, 15cm wide) at once, then roll the other half into balls to make over the next two or three days. Freezing works too.

Fill with whatever for easy breakfasts and lunches, use for kebabs or as a side to curries. Kids love them.

This one was breakfast this morning…

[Giles]

Stealing that idea

[neph93]

@Giles don’t put in the second dose of yeast and balance the water with the fat based hydration. Do it «seat of the pants». Couldn’t give you exact dims if I tried.

[Giles]

Thank you....

[neph93]

It's a very forgiving process and given your skills won't be a problem. You're looking for a soft, supple, but not sticky final dough. In that respect you can lower the hydration quite a bit on the final mix.