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    • By Rob_grill_apprentice
      Semolina bread with whole-grain soaker test run was successful.   This used a Poolish and when Poolish was ripe I made the dough.   The whole grain were soaked in boiling water and kept at room temp for 4 hours,   Crumb, texture and taste very good.    For darker outside colour I should have baked at 30F hotter than I did.   I was at 400 F and should had been at 430 to 450 F.    Still happy with result based on taste this bread would make very good sandwich bread.   This is definitely a keeper recipe. 








    • By Rob_grill_apprentice
      Cracked Wheat Bread-test run successful.    This bread tastes very good.  It was made using hard white wheat artesian untreated flour, hard red spring wheat fresh ground, cracked wheat and malt syrup.  Pate Fermentee yeasted pre-ferment was made.  Cracked wheat made into soaker.  It was a 75 % hydration dough.  




    • By Rob_grill_apprentice
      Test run making Five-Grain Bread with Pate Fermentee.    Taste is very good.   I thought I had sunflower seeds but I didn’t so I used toasted sesame seeds in place of sunflower seeds.  Happy with result.   No picture of brotform loaf because I used expansion rack on Kamado and temperature gauge punctured one end of the loaf so appearance not nice.   With baking loafs I shouldn’t use expansion rack.  Small loaf baked on main rack. 


    • By Rob_grill_apprentice
      Brown Rice bread, test run.  Happy with taste, crumb and texture. I should have stopped at 30 minutes instead I took off after 38 minutes.  Bottom of both loaves charred.  This is tasty recipe.  If I hadn’t charred bottom it would have been perfect.  Outside temperatures-28 C.   Recipe is keeper.   I like the taste of the bread. 


    • By Rob_grill_apprentice
      Test run on Whole-Wheat Bread with multigrain soaker was very successful.  Bread has very nice flavour and slight crunch.    If my two boys like the taste it will become a regular family recipe.  Enjoy the photos.   
       




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