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Post by jimz on Jul 30, 2019 12:40:54 GMT -6
First time I am using sun dried tomatoes in bread. First time I had this bread was at Maple Street Patisserie, a number of years ago, and been wanting to make some since. They don't make it all the time. For these two loaves, I was going to use half of this jar. I ended up using about a third of the jar. After I blotted most of the oil off and started chopping, I thought that was enough. Friday nite I made the starter. 1 1/2 cup of AP flour, I cup of whey from making my yogurt cheese, and a pinch of yeast. Saturday morning, starter is looking good. Saturday afternoon, time to make the dough ball. Here is the jar of the sun dried tomatoes. Fast forward, dough ball is made and will go in the fridge till Sunday morning. All right. Sunday morning, out of the fridge and onto the porch for a final rising. Sunday afternoon, the dough has risen nicely, and ready to be punched down, and shaped into two loaves for a final proofing. Loaves are proofed, slashed and ready for the 425 deg. oven. I almost over browned the crust. I turned the convection oven fan on, at the beginning, for a few minutes and forgot. I did remember in time to turn the fan off. Still looking pretty good. Taste test Monday Morning. I'll give this bread a thumbs up! The crumb was very soft, and the crust was delish. Did not taste overly browned. Next time I will add more tomatoes to the dough.
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LAGNIAPPE | TAKE
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Post by Cajunate on Aug 2, 2019 4:40:25 GMT -6
Wow! That's some great looking bread!!! I need to make some soon here.
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