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Post by jimz on May 9, 2017 17:31:00 GMT -6
I did want to make some more olive bread this past weekend. But I decided to keep it simple. Liquid, flour, yeast. Friday the starter was 1 and 1/2 cup white whole wheat flour, 1 cup pineapple juice, and a pinch of yeast. Left the starter on the counter till Saturday early afternoon. Got some nice tiny bubbles. I made the bread dough using the King Arthur Ciabatta roll recipe, tweaked. The remaing flour was bread flour, and the liquid was yogurt cheese whey. Needs a few more folds and streaches, before forming in a ball. The dough goes in the fridge till Sunday morning. Have to see how much it rises. Sunday morning, the dough is looking good. Alright, Sunday around 2pm, the dough has risen. Punch this down, form two loaves for a final rise/proof. Didn't take any photos of the formed loaves. here is the bread out the oven, After the loaf cooled down, had my first slices with butter. Have no complaints with these loaves. Crust and crumb was very good. Yum.
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Post by Deleted on May 10, 2017 10:57:39 GMT -6
Looks wonderful! I've got a batch of Southwestern Brioche aging in the fridge. I'll try to remember to post a pic!
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Post by Cajunate on May 12, 2017 8:05:28 GMT -6
Looks great Jim! I can't seem to get my loaves to rise like yours outside of a pan.
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