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Showing posts with label batard. Show all posts
Showing posts with label batard. Show all posts
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Wholemeal Rosemary and Caraway Bread June 21, 2011 This is the first yeasted bread I've made with anything other than water flour and s... -
Spelt and White Bread June 17, 2011 [250W - 250SP - 350WA - 150ST] autolyse 20 minutes (0010-0030) [10SA - 50WA] mix, bulk fermentation 1... -
Second loaf this week. First one wasn't shaped very well but tasted nice. This one was a bit better. Wondering if my extended aut... -
White Sourdough Bread May 9, 2011 Used a heaping tablespoon of my sourdough starter mixed with 100g Dove's Bread Flour and 100g of Lon... -
Spelt White Sourdough July 9, 2011 After Benedict's previous loaf and my own row of spelt loaves, we both wondered if the dough might be... -
Soda Bread with Caraway and Marjoram June 26, 2011 [450W - 400MI][1t Salt, 1t Baking Soda, 2t Caraway Seeds, 2t marjoram] mix, shape into... -
White Bread June 3, 2011 [400W - 100WM - 140ST - 400WA] autolyse 15 minutes (2315-2330) [50WA - 10SA] bulk fermentation 4 hrs, fold dough ... -
Spelt Rye Bread June 24, 2011 [250SP - 250RY - 225LE - 350WA] autolyse 30 min (1800-1830) [10SA - 50WA] mix, bulk ferment 2 hours, turn e... -
Spelt White Rye Loaf July 6. 2011 [200SP - 150RY - 150W - 235LE - 350WA] autolyse 30 minutes (1930-2000) [10SA - 50WA] mix, bulk ferment o... -
Country Loaf June 6, 2011 [250W - 250WM - 180ST - 300WA] autolyse 25 min (0900-0930) [50WA - 10SA] bulk ferment, 2 hours, fold every hal...
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