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Author Topic: Today's Bread  (Read 525460 times)

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Offline loch

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  • Location: CO
Re: Today's Bread
« Reply #6760 on: September 17, 2021, 03:28:56 PM »
20% sprouted while wheat. Approx 36 hr CF (had a change in plans). Taking it to have with my parents tonight.

That's a great looking loaf! I'm sure your family will enjoy it.

Dave
"As long as when she takes me out she buys me pizza and beer!"

Offline foreplease

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Re: Today's Bread
« Reply #6761 on: September 17, 2021, 04:36:25 PM »
Holly crap! Did you make that Tony? Nice! We need to talk and share notes!
Thank you my friend, yes I did. My video and graphic productions are not in your league. Take my word for it, this was easy. .35 IDY, 70% water, 1.8% grey salt. 80% BF, 20% sprouted whole wheat. Iím looking forward to cutting into it at my parents and will try to get a pic then.
-Tony

Offline foreplease

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Re: Today's Bread
« Reply #6762 on: September 17, 2021, 04:36:45 PM »
That's a great looking loaf! I'm sure your family will enjoy it.

Dave
Thanks, Dave.
-Tony

Offline loch

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Re: Today's Bread
« Reply #6763 on: September 19, 2021, 10:00:27 AM »
Things are starting to get cold here so time to use up any basil that's still around. Pesto Fans are a great way to use it and also make great pull apart dinner rolls. Baked in muffin tins.

This is an older recipe that I got from the Wild Yeast Blog quite a few years ago. Doesn't use wild yeast and has a Sponge starter that is really more of a Poolish but it still works well. I cut the recipe in half and just made the Pesto Fans. She also makes Herb Fans with oregano. They really aren't the prettiest roll but at least mine look about like the online pictures at the Blog site. They really are delicious, especially for a basil lover.
http://www.wildyeastblog.com/pesto-fans-oregano-fans/

Here are pictures of mine.

Dave

« Last Edit: September 19, 2021, 10:02:03 AM by loch »
"As long as when she takes me out she buys me pizza and beer!"

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