These won’t be full posts on making the bread but just documenting how they came out. This time I did try to do normal kneading method. I don’t know again if my starter was up to snuff – though I did get good air holes in the final result. Also I’m running low on bread flour so used some AP flour as well as some wheat flour.
- 300 g AP flour
- 100 g bread flour
- 100 g whole wheat flour
- 360 g warm water
- 200 g starter
- 12 g salt
I did do an autolyse of the flour and water for about 45 minutes. I then added in the starter and salt. I proceeded to knead (Richard bertinet slap and fold method) for about 15 minutes. It came together some but was still fairly sticky. I use my oven proof setting for an hour and fifteen minutes. I then laid on a flour surface and formed it into a boule. This I placed in a bowl that had a well-floured kitchen towel. I ended up putting it in the fridge after about 30 minutes because I had to run an errand. I returned, removed from fridge and let it proof another hour or so. I preheated the dutch oven at 500F and then baked for 15 minutes covered and an additional 20 minutes uncovered.
Continue reading “Sourdough (with wheat) bread #2”
A few weeks ago I ventured out to try some new things after a doctor visit. I had fasted overnight and before the appointment so I could get some blood pulled. However that left me hungry after my visit. I decided to try one of our local coffee roasters that has cold brew coffee on nitro.
First impression was that it looked like a beer. It had a nice foamy head and was nice and chilled. I must say that when taps use nitro, it certainly makes for a much smoother mouth feel of the liquid. I thoroughly enjoyed my first cold brew coffee on nitro. I got the coffee at Chocolate Fish Coffee Roasters. It’s a quaint little coffee shop that is no frills.
With my coffee in hand, I headed over to the relatively new Paris Baguette. This chain recently moved up here to northern California after I guess it grew big in southern California. This bakery reminds me of a Taiwanese bakery called 85 Degrees. You walk in and grab a tray and all the bread/pastry products are out on trays or in cubbies. You pick what you want and then take your tray to the register to pay and order drinks as well. I ended up getting a buttered croissant, chocolate croissant, and a croissant with an italian sausage in the middle. They were all delicious.
———– Continue reading “Paris Baguette and Back to bread (whole wheat sandwich bread)”
For the 4th of July, we decided to do the ultra-traditional hamburgers and hot dogs. I decided I’d like to try my hand at making hot dog buns. I had previously made some burger buns from a random recipe I found online. I didn’t realize that you can use the same formula for both hot dog and hamburger buns. This time I found another recipe on a random blog. For the most part I followed the recipe that was laid out (since this was my first time making it). I amended it due to the fact that I don’t have a stand mixer and therefore have to do all my mixing/kneading by hand. The recipe called for letting the dough rest in the fridge for up to 24 hours so I made up the dough the night before July 4th.
- 500g All purpose flour
- ½ cup warm milk
- ¾ cup warm water
- 2 tsp yeast
- 1½ tsp salt
- 1 tbsp sugar
- 1 egg
- 2 tbsp butter (can use butter as well)
- extra oil to oil the bowl
- 1 egg for the egg-wash
First I mixed up the flour, yeast, salt and sugar. Continue reading “Hot dog (hamburger) buns”