First whole wheat loaf. 80% whole wheat flour, 85% hydration. I assume the lack of rise is due to nature of whole wheat flour? I don't mind it honestly, the flavor of this thing is insanely good.
I've always viewed whole wheat bread as a blander, dryer alternative to white bread. I'm curious how this will age, and whether or not it will dry out and get blander as it does, but ironically, white bread now feels bland and flavorless compared to this. I suppose commercial bread has the sugar in white bread and no sugar in whole wheat bread?
The ten minutes I spent thinking of a caption are proof of how speechless she makes me. #danloveslia
These have been on my list for a while. First recipe from the Larousse book. "This tastes like I'm in France" is a compliment I'll take.
Took a few tries, but I think I have the general idea behind baguette shaping...identified. That last one at the bottom was where I kind of got it. The amount of dough was really small and I think I preshaped it too long, but by the last one, something worked. The braid was for fun. Yolo.
Last night's sourdough brioche. I don't know what it should taste like, but apparently it's perfect according to @amadeachoplin. Tartine recipe.
This morning's bake
Manaqeesh attempt #2. Much better tasting, much more similar to the ones I had in Syria, but recipe needs iteration. Trying to translate Arabic recipes is hard. ("a dash of salt" doesn't divide by 2 easily). Need to get more extensibility from the dough, and lower hydration.
Sheesh! Those Manaqeesh!
Incredibly happy with the taste, crumb and crust of the baguette dough. Extremely disappointed with my shaping and home-oven steam management.
Baguettes in a home oven seem like a fool's errand. Gonna attempt batards instead. Shorter, fatter, fit in combo cooler. #tartinebread#sourdough#naturallyleavened
Didn't have time for sourdough pizza dough so went with basic instant yeast dough. It's insane how bland it tasted in comparison. First time baking without my starter since my first loaf. Better pizza shaping than my first attempt but still over-flouring the dough cause I'm so scared of it sticking to the peel. Also, I need to improve my heat management with the baking steel. My oven doesn't have a top broiler so......
Beautiful crumb, beautiful crust, beautiful flavor. Very happy with this bake. Next time I might mix two separate boules and test impact of diastatic malt on flavor.