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Sorry, only just seen this!Quote:
Originally Posted by Yomanze
I cheat and use any Ciabatta mix, cube about 2oz of Cheddar and chop a good tablespoon of Jalapeno slices. Mix it up as per the recipe (350ml of warm water & 1 tbsp Olive Oil) and off you go (about 15 mins at 200C)
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*Prove it once, then knock back and make into rolls or loaf. Then prove again for about 30 mins.Quote:
Originally Posted by mightymonoped
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si signore we are learning both on duo lingo:)Quote:
Originally Posted by Marco
Haha, that’s because it’s half of what was in the freezer (Gerri had the other bit)Quote:
Originally Posted by Marco
To be honest, it was just right for me. Don’t feel like I’ve got half a Wildebeest sitting in my stomach now. [emoji23]
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10% organic rye at 70% hydration loaf. What that means is for 700g of flour, 440g is water, or 440ml.
White flour is 630g Duchy Organic. Rye flour is 70g. Three tablespoons of oil. See photos.
Pot bake method. Attempted some breads art but it splayed open more than expected! Has a sort of pork pie look to it:D
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glad you approve. :lol: not made it that way for a good while now. was very good, and much better than a plate of cheese sauceQuote:
Originally Posted by Marco
lovely loaf that...10/10Quote:
Originally Posted by User211
That looks fantastic [emoji4]Quote:
Originally Posted by User211
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Thanks Tony and Grant.Quote:
Originally Posted by mightymonoped
Must go back to sourdough haven't made any for a while. Commercial yeasts are convenient but they make comparitively bland loaves.
This still tastes better than many commercial loaves that claim to be sourdough, but a real homemade sourdough seems to beat anything you can buy, even from artisan bakers.
Outrageous claim? Start bread making as a hobby and you'll soon see where I am coming from.
Insider porn. Toasting now...:)https://uploads.tapatalk-cdn.com/201...a2d78de112.jpg