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Post by jimz on Aug 17, 2013 8:12:54 GMT -6
Made this loaf last Sunday for the past week brown bag sammies. Started Saturday with a sponge of 1/2cup whole wheat, 1cup bread flower, a pinch of yeast and 1cup of beer. Covered the bowl that I am making the bread in with cheeze cloth and set on the porch in our nice humid and warm air. The sponge will love it. 24 hrs later and it,s alive!! Mr dough ball is made. To the sponge I added another 1 1/2 cup bread flower, 1pck rapid rise yeast, 3tbs olive oil, and 2 tbs honey. Making Italian Seed bread. Hand knead the the heck out of the dough, stretch and fold, stretch and fold, knead, knead, knead, drink a bear. Maybe not in that order LOL. Might have to add a little more liquid as you need. Back on the porch to rise until doubled. I forgot to take shots of the dough after it had risen and formed into a loaf, shame on me . Well here is the loaf out of the oven, baked at 425deg for about 25min+-. Here she is all sliced up and ready to go Got a little left to make me a fried egg sammie for breakfast this morning -JimZ
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Post by Cajunate on Aug 18, 2013 6:56:48 GMT -6
Damn, damn, damn...... Jim!!!!! That's a beautiful loaf of bread Jim!!!!!! I Knead(get it?)to make some bread here soon. I bet that made some great sandwiches!!!!!
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Post by jimz on Aug 18, 2013 7:47:46 GMT -6
Thanks Nate. Took out some smoked pork roast out the ice box for my sammies. Was at Maple Street Patisserie yesterday and my friend Ziggy said to use apple juice in my sponge next time. The sponge I made had a nice mild tang, thanks to our NOLA air. Nate make some KA Rustic Sourdough bread or rolls for your burgers -JimZ
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