LAGNIAPPE | TAKE
|
Post by jimz on Nov 20, 2017 19:57:31 GMT -6
Not a lot of photos. I made the starter Saturday. The dough Sunday. All of the liquid in the bread recipe was 100% whey from making yogurt cheeze. When I put the dough ball in the bowl, Sunday evening, it was about 6/7 inches in diameter. In the fridge it went. Monday morning, 5AM, when I took the bowl out the fridge the dough was 2/3 up the side of the bowl. On top of the fridge it went to warm up. 4PM Monday, I got a monster growing. My DIY Proofer.
Monday Evening out the oven and looking Yum Yum Yum I wish I new how to describe how good the kitchen smells. Slicing time tomorrow Morning.
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Nov 21, 2017 9:46:00 GMT -6
Beautiful loaves as usual! I was going to make bread for t-day but I might cheat and use up some Crescent rolls I have.
|
|
LAGNIAPPE | TAKE
|
Post by jimz on Nov 21, 2017 19:33:15 GMT -6
Thanks Nate. Tuesday morning was time for slicing and taste testing, for breakfast. I didn't even put butter on the bread. I just wanted to taste the bread as is. When I woke up Tuesday Morning, I remembered I forgot to put salt in the bread dough. It was one of those darn moments until I had my first bite. Using 100% whey for the liquid in the recipe made up for the salt, i think. Tasted good to me. Nice crumb and crust!
|
|