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    • 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.   
       




    • 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.






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