You are currently browsing the category archive for the ‘Straight Dough’ category.
100 % sprouted grains? ‘Sounds great’, thought my baking heart and printed the Recipe of Reinhart’s Whole Grain Breads a couple weeks ago. This weekend I gave it a try.
I sprouted my grains as indicated. They all had cute little white tails and were pleasant to chew. I would have better kept them as a addition to my breakfast cereals instead of trying to make them into a bread.
“grind the grains into a pulp as fine as possible. If the grains warm up to much, let them rest for ten minutes and continue when cooled. A meat grinder works even better” – That’s what Reinhart wrote. I should have been an english native to know what exactly a food processor is. I tried everything, and everything failed.
Read the rest of this entry »
I’ve packed all my stuff, cleaned everything, thrown so much out . . . I’m moving to Basel on Sunday and I’m getting read for it! Yeyy. That’s why I stayed the whole day at home. I had to get all these rather annoying things done. Now my room looks very clean and rather empty. Well done, Salome!
Still, I had to make my day somewhat more fun, and a full day at home is perfect for bread baking. Unfortunately, I realized this just after breakfast, so I didn’t have time to get my sourdough ready.
I’ve been dreaming of light, open-crumb breads for a long time now and especially Ciabattas, these very light but crisp Italian bread have been tempting me for quite a while. So when I found Jason’s quick Cocodrillo Ciabatta recipe and saw all the gorgeous airy breads there, I decided to give it a try. I didn’t expect to much flavorwise, because it’s a straight, rather quick dough, but I had big hopes for the crumb.
Oven TV 