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#bread

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@Star12Mt Not hard:

Molasses bread

  • 4 cups whole wheat flour
  • 1½ cups lukewarm water
  • 3 tsp yeast (could use less with a slow rise)
  • 1 tsp granulated sugar
  • 2 tsp salt
  • 2 tbsp canola oil
  • 2 tbsp molasses

Soak yeast and sugar in the water for 10 min. Add other ingredients. Knead in the KitchenAid with a bread hook for 10 min. Cover and proof for 2 hours. Place in well-oiled bread pan. Cover and proof until well risen. Bake at 350°F for 20 min then 425°F for 10 min.

What a fun an busy week. I managed to stuff the doodle I coated and pulled myself into an acrylic box with paracord. I think I could use a larger box in most areas... and a slightly different box design... But I am certainly excited about putting more doodles in boxes and making them way less fragile.

I also baked a few breads. I am currently on bread 14. Here is a photo of bread 12 (top with additives) and bread 13.5 (second bread of a kilogram flour starter mass) also with the same cashews an olives.
With bread 13, I have begun noticing my liquid starter will be all floating about 12 hours after I feed it on a good day. So for bread 13 I caught it at one of these moments of peak ripeness before inoculating the bread dough with it. I also have been going in the fridge at night and taking it out during the day for two days. The added time added to the bread's fluffyness an rise.

Another shot at the buckwheat sourdough.

Put in extra folds (two) last night until I could "window-pane" the doughball.

Woke up to the first picture and figured I was set up for another fail. That's 4-5 times dough expansion and *extremely* bubbly.

A heavily floured counter and a variation in shaping (stretch to rectangle before folding in) helped immensely.

The pre-proof loaves look good and feel better than last week's so hopefully they won't turn into (tasty) frisbies again! 🤞