Today's Bread (2019-2022)

[Wandering Bob]

Another 'Biking & Baking' day ..

On the bike I just passed 500km for the year so we'll celebrate that soon with a mini-chocolate fête.

And I made another 'focaccia con formaggio' today .. similar flour types and proportions to the last one posted, but I used a semi-wholemeal spelt flour from Italy instead of farine d'épeautre, and I used an Italian Grano Saraceno flour instead of sarrasin.

 

[Morning Glory]

Rye & Spelt Bread: its OK. Could do better.

 

[TastyReuben]

Rye & Spelt Bread: its OK. Could do better.

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I think it looks fine.

 

[Wandering Bob]

A variant on CDB2 - I used an Italian semi-wholemeal spelt flour instead of farine d'épeautre.

I've just nibbled some of it spread with butter, while sitting in front of the fire as the rain lashes against the windows .. that's what I call comfort food...

 

[Wandering Bob]

A basil & goat's cheese focaccia

 

[Wandering Bob]

A simple focaccia ..

 

[MypinchofItaly]

A simple focaccia ..

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A simple focaccia made with.....?

 

[Wandering Bob]

A simple focaccia made with.....?

made with love .. and flour, salt, yeast, thyme and EVOO (Carapelli Classico)

 

[TastyReuben]

made with love .. and flour, salt, yeast, thyme and EVOO (Carapelli Classico)

Love is so filling. When I want to cut back a bit, I use strongly like as a substitute.

 

[Wandering Bob]

A 'Very Sad Day' bread (31/01/2020) … made with 50% MCF, 25% T-80 and 25% farine de petit épeautre (aka einkorn).

 

[MypinchofItaly]

A 'Very Sad Day' bread (31/01/2020) … made with 50% MCF, 25% T-80 and 25% farine de petit épeautre (aka einkorn).

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A very sad day bread that has had a very great bread, again.
Looks delicious, as usual

 

[Wandering Bob]

Another focaccia con formaggio .. I was tired after my rides today, so I opted for a simple 200g of PMF (strong white) and 100g of farine d'épeautre (spelt). The cheese I used on the top is a locally-made cow's cheese called Palet de Géant.

 

[MypinchofItaly]

Another focaccia con formaggio .. I was tired after my rides today, so I opted for a simple 200g of PMF (strong white) and 100g of farine d'épeautre (spelt). The cheese I used on the top is a locally-made cow's cheese called Palet de Géant.


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What a nice sunny focaccia! Looks great, again!

 

[MypinchofItaly]

Ok, after all this bread and focaccia, I think I’ll make a loaf maybe already tomorrow. I could replicate a semolina bread that I made few months ago - it was quite good - or a spice bread..

 

[MypinchofItaly]

I ‘ve just baked this loaf of about 500g (but maybe a little less, about 480g) made only with durum wheat semolina flour to which I added some fennel seeds.
I hadn't made bread for a while, I was glad to rediscover that I haven't lost my touch.