Jump to content
  • Similar Content

    • 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.   
       




    • By Rob_grill_apprentice
      Test Run successful on Whole-wheat bread with Hazelnuts and Currants.   The Bosch Universal Plus is awesome mixer.   It only took 1 minute on speed 1 to thoroughly incorporate the roasted hazelnuts and currants.   Flavour very nice, texture and crumb very good.   This recipe would make very good Christmas Buns.






    • By Rob_grill_apprentice
      Whole Wheat Bread, made with Hard red spring wheat as whole wheat and hard white artesian flour for base.   Need to improve my scoring but very happy with crust texture and crumb.  Flavour is clean flavoured and light.   Hydration was 68%.  I used 3% honey to balance strong flavour of hard red spring whole wheat flour.   The balance was perfect.    Very happy with pre-fermented method for making dough.  



×
×
  • Create New...