https://postimg.cc/1ny0y0d0
Daniel, Graham and I talking bread. It was bread day tpday sp made
some.
It's a basic white. Not stellar in looks but looks good enough for a
3-4 day use.
Here is the initial ball.
https://postimg.cc/JyVc2Cc2
Here it is shaped to boule and freeform loaf
https://postimg.cc/1ny0y0d0
Here it's had final hour of rise
https://postimg.cc/1ny0y0d0
And finally baked boule
https://postimg.cc/qhQsqhfP
And loaf
https://postimg.cc/8FRB8XZP
Daniel, Graham and I talking bread. It was bread day tpday sp made
some.
It's a basic white. Not stellar in looks but looks good enough for a
3-4 day use.
Here is the initial ball.
https://postimg.cc/JyVc2Cc2
Here it is shaped to boule and freeform loaf
https://postimg.cc/1ny0y0d0
Here it's had final hour of rise
https://postimg.cc/1ny0y0d0
And finally baked boule
https://postimg.cc/qhQsqhfP
And loaf
https://postimg.cc/8FRB8XZP
On 13/03/2024 23:11, cshenk wrote:
Daniel, Graham and I talking bread. It was bread day tpday sp made
some.
It's a basic white. Not stellar in looks but looks good enough for
a 3-4 day use.
Here is the initial ball.
https://postimg.cc/JyVc2Cc2
Here it is shaped to boule and freeform loaf
https://postimg.cc/1ny0y0d0
Here it's had final hour of rise
https://postimg.cc/1ny0y0d0
And finally baked boule
https://postimg.cc/qhQsqhfP
And loaf
https://postimg.cc/8FRB8XZP
Today was a bread-baking day for me, too!
300g whole wheat flour
400g strong bread flour
1 Tbsp salt
1 tsp diastatic malt
500g water
75g avocado oil.
It fits well in a 4 inch by 12 inch bread pan.
S Viemeister wrote:
300g whole wheat flour
400g strong bread flour
1 Tbsp salt
1 tsp diastatic malt
500g water
75g avocado oil.
It fits well in a 4 inch by 12 inch bread pan.
Interesting! Is the diastatic malt a type of yeast?
On 14/03/2024 21:15, cshenk wrote:
S Viemeister wrote:
300g whole wheat flour
400g strong bread flour
1 Tbsp salt
1 tsp diastatic malt
500g water
75g avocado oil.
It fits well in a 4 inch by 12 inch bread pan.
Interesting! Is the diastatic malt a type of yeast?
Oops!
I omitted mentioning the 1 Tbsp of yeast.
My husband likes a softer, fluffier loaf for toast and sandwiches, and
the diastatic malt helps with that. I also include it with the very
buttery, eggy, sweet doughs I use when making coffee cakes.
In article <l5hahiF72r4U1@mid.individual.net>,
firstname@lastname.oc.ku says...
On 14/03/2024 21:15, cshenk wrote:
S Viemeister wrote:Oops!
300g whole wheat flour
400g strong bread flour
1 Tbsp salt
1 tsp diastatic malt
500g water
75g avocado oil.
It fits well in a 4 inch by 12 inch bread pan.
Interesting! Is the diastatic malt a type of yeast?
I omitted mentioning the 1 Tbsp of yeast.
My husband likes a softer, fluffier loaf for toast and sandwiches, and
the diastatic malt helps with that. I also include it with the very
buttery, eggy, sweet doughs I use when making coffee cakes.
Is that the powder? We sometimes use the sticky stuff
in jars, for baking.
As a child I had a spoonful every day in winter, so
did my kids.
In article <l5hahiF72r4U1@mid.individual.net>,
firstname@lastname.oc.ku says...
On 14/03/2024 21:15, cshenk wrote:
S Viemeister wrote:Oops!
300g whole wheat flour
400g strong bread flour
1 Tbsp salt
1 tsp diastatic malt
500g water
75g avocado oil.
It fits well in a 4 inch by 12 inch bread pan.
Interesting! Is the diastatic malt a type of yeast?
I omitted mentioning the 1 Tbsp of yeast.
My husband likes a softer, fluffier loaf for toast and sandwiches, and
the diastatic malt helps with that. I also include it with the very
buttery, eggy, sweet doughs I use when making coffee cakes.
Is that the powder? We sometimes use the sticky stuff
in jars, for baking.
As a child I had a spoonful every day in winter, so
did my kids.
Janet UK
On 14/03/2024 21:15, cshenk wrote:
S Viemeister wrote:
300g whole wheat flour
400g strong bread flour
1 Tbsp salt
1 tsp diastatic malt
500g water
75g avocado oil.
It fits well in a 4 inch by 12 inch bread pan.
Interesting! Is the diastatic malt a type of yeast?
Oops!
I omitted mentioning the 1 Tbsp of yeast.
My husband likes a softer, fluffier loaf for toast and sandwiches,
and the diastatic malt helps with that. I also include it with the
very buttery, eggy, sweet doughs I use when making coffee cakes.
On 15/03/2024 07:57, Janet wrote:
In article <l5hahiF72r4U1@mid.individual.net>,
firstname@lastname.oc.ku says...
On 14/03/2024 21:15, cshenk wrote:
S Viemeister wrote:
300g whole wheat flour
400g strong bread flour
1 Tbsp salt
1 tsp diastatic malt
500g water
75g avocado oil.
It fits well in a 4 inch by 12 inch bread pan.
Interesting! Is the diastatic malt a type of yeast?
Oops!
I omitted mentioning the 1 Tbsp of yeast.
My husband likes a softer, fluffier loaf for toast and
sandwiches, and the diastatic malt helps with that. I also
include it with the very buttery, eggy, sweet doughs I use when
making coffee cakes.
Is that the powder? We sometimes use the sticky stuff
in jars, for baking.
As a child I had a spoonful every day in winter, so
did my kids.
Yes, it's a powder, containing an enzyme which assists the yeast.
Ordinary malt powder doesn't have that enzyme, nor does the dark malt
syrup. I use the dark malt when making rye bread.
On 15/03/2024 07:57, Janet wrote:
In article <l5hahiF72r4U1@mid.individual.net>,Yes, it's a powder, containing an enzyme which assists the yeast.
firstname@lastname.oc.ku says...
On 14/03/2024 21:15, cshenk wrote:
S Viemeister wrote:Oops!
300g whole wheat flour
400g strong bread flour
1 Tbsp salt
1 tsp diastatic malt
500g water
75g avocado oil.
It fits well in a 4 inch by 12 inch bread pan.
Interesting! Is the diastatic malt a type of yeast?
I omitted mentioning the 1 Tbsp of yeast.
My husband likes a softer, fluffier loaf for toast and sandwiches, and
the diastatic malt helps with that. I also include it with the very
buttery, eggy, sweet doughs I use when making coffee cakes.
Is that the powder? We sometimes use the sticky stuff
in jars, for baking.
As a child I had a spoonful every day in winter, so
did my kids.
Ordinary malt powder doesn't have that enzyme, nor does the dark malt
syrup. I use the dark malt when making rye bread.
On 2024-03-15 6:45 a.m., S Viemeister wrote:
On 15/03/2024 07:57, Janet wrote:
In article <l5hahiF72r4U1@mid.individual.net>,
firstname@lastname.oc.ku says...
Yes, it's a powder, containing an enzyme which assists the yeast.My husband likes a softer, fluffier loaf for toast and sandwiches, and >>>> the diastatic malt helps with that. I also include it with the very
buttery, eggy, sweet doughs I use when making coffee cakes.
Is that the powder? We sometimes use the sticky stuff
in jars, for baking.
As a child I had a spoonful every day in winter, so
did my kids.
Ordinary malt powder doesn't have that enzyme, nor does the dark malt
syrup. I use the dark malt when making rye bread.
I recently bought some WW flour made from sprouted wheat. I reckon that
that should work the same way.
On 15/03/2024 21:00, Graham wrote:
On 2024-03-15 6:45 a.m., S Viemeister wrote:
On 15/03/2024 07:57, Janet wrote:
In article <l5hahiF72r4U1@mid.individual.net>,
firstname@lastname.oc.ku says...
Yes, it's a powder, containing an enzyme which assists the yeast.My husband likes a softer, fluffier loaf for toast and sandwiches, and >>>>> the diastatic malt helps with that. I also include it with the very
buttery, eggy, sweet doughs I use when making coffee cakes.
Is that the powder? We sometimes use the sticky stuff
in jars, for baking.
As a child I had a spoonful every day in winter, so
did my kids.
Ordinary malt powder doesn't have that enzyme, nor does the dark malt
syrup. I use the dark malt when making rye bread.
I recently bought some WW flour made from sprouted wheat. I reckon that
that should work the same way.
Sounds interesting - let us/me know how it turns out, please.
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