LAGNIAPPE | TAKE
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Post by jimz on Nov 6, 2018 13:43:43 GMT -6
This weekend I decided to make a loaf of onion bread. Started the bread making process Friday evening by getting the starter going. One cup of whey, one cup of white whole wheat flour and a pinch of yeast. Saturday mid morning I added about 1/3 cup of dehydrated onions to the starter, maybe more. This is what the starter looked like by 2PM. Got some nice bubbles going on. Dough ball is made and will go in the icebox till Sunday morning. Sunday morning and bread dough is out the fridge. Looking good. Had to get this bread made before the Saints game. This is about 2PM. This is the second rising after punching down the dough earlier. Dough is turned out onto the counter. Now to make this lump into a nice formed loaf. Walla. Will cover with plastic wrap and proof for about a hour. Bread is ready for the 425 degree oven. Got a little slash happy. All right. In and out the oven and looking pretty! Monday morning and time for a taste test. Yes I have a winner here. Nice crust and a soft crumb. Very good taste. I am happy with the results.
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