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Post by jimz on Jul 10, 2017 14:24:29 GMT -6
Olive Bread. Again, I used the King Arthur Ciabatta Roll recipe, tweaked. I had some whey from making yogurt cheese, so I used that for the liquid in the starter. Also that good white whole wheat flour from Trader Joes. Friday, I went and saw my friend Ziggy at "Maple Street Patisserie". I brought him a couple pounds of potatoes I dug up from my garden. When it came time to leave, he asked what kind of bread, I would like. I said, could you give some of that good bread flour you gave me last time. As he was filling the bag, I kept saying, that's enough, that's enough. When he was done ignoring me, I ended up with a 8# bag of King Arthur's Sir Lancelot bread flour. Friday nite I made the starter, and Saturday afternoon, I made the dough ball. Looking pretty. Back in the bowl and in the fridge till Sunday morning. Sunday morning I took the bowl out the fridge and out to the warm humid porch. By Sunday afternoon it was ready. Out the fridge it was 2/3 up the bowl and by Sunday afternoon it was peaking to the top. Punched the dough down and formed two loaves. Let them proof for another hour or so and they are slashed andready for the oven. In and out and they are looking good. Nice sound when tapping the bottom. Monday afternoon, time for a taste test. Crust was perfect, nice and chewy and the crumb was very soft. Didn't taste any olives yet. Hope that comes out in the inner slices.
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Post by Deleted on Jul 11, 2017 10:37:39 GMT -6
Perfect!
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Post by jimz on Jul 11, 2017 18:13:43 GMT -6
Thank you Georgia. I am enjoying this batch. Could of used more olives. Had a burger tonight between two slices, yum.
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Post by Cajunate on Jul 13, 2017 6:15:55 GMT -6
Those are some really nice looking loaves. What's different about that flour?
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Post by jimz on Jul 13, 2017 11:34:44 GMT -6
Thanks, Nate. KA regular bread flout is 12.7 protein content and KA Sir Lancelot is 14.2% protein content. That gives it a even better rise. Plus KA says it is milled from red spring wheat. When Ziggy says that is the best bread flour, I have to agree with him. I like and lucky to get some. It is pretty expensive at King Arthur Website. I do wish Winn Dixie still stocked the regular KA Bread Flour. I enjoyed that as well.
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