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Post by jimz on Oct 24, 2017 14:49:30 GMT -6
I decided not to over do it by adding a lot of stuff to the bread mix. The starter was pineapple juice and Trader Joe's White Whole Wheat flour. The finish dough was King Arthur Sir Lancelot flour and the liquid was whey from making yogurt cheese. Same routine. Fri.-starter, Sat.-Dough, Sunday-bread. Saturday afternoon the bread dough is made. This will go in the ice box till Sunday morning. Sunday morning, out the ice box. Still nice and warm out side, so out to the porch it will go, for a good rise. Wow, did she rise. Put the dough out on the porch at 8AM. This is 3PM. Time to punch down and make two loaves. No fancy slashing this bread making session. One loaf is vertical and the other horizontal. Looking pretty and the sound of tapping on the bottom says they are done. After the loaves have cooled down it is time for a taste test. Nice crust and crumb. Yum!!!
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Post by Deleted on Oct 24, 2017 15:53:38 GMT -6
Oh, my! That looks terrific!
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Post by Cajunate on Oct 24, 2017 16:42:08 GMT -6
Wow! Those are some gorgeous loaves! No bread here today Georgia, making homemade rolls tomorrow though.
Meatloaf is on the grill, mashed potatoes made and working on shells and cheese right now.
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Post by jimz on Oct 24, 2017 18:07:27 GMT -6
Thanks for the comments. Nate, you make some of the best looking dinner rolls. Left over meat loaf sliders.
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