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- 29 Jul 2019
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GorgeousIts a good book. I use the croissant recipe from that book which always works:
Butter Croissants
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GorgeousIts a good book. I use the croissant recipe from that book which always works:
Butter Croissants
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Yet another pain rouge today - 400g of MCF (strong white with rye flour, sunflower and lin seeds) and 200g of einkorn
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Simple white bread with sesame seeds:
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Got a little away from me, but it's still good. Made with half AP flour and half white whole wheat flour.
I don't know if I understand your question exactly, as I always have to look up "Braiding For The Really, Really Thick" whenever I braid bread.Great work! 6 strand? What is the braiding 'sequence'?
I don't know if I understand your question exactly, as I always have to look up "Braiding For The Really, Really Thick" whenever I braid bread.
It's a basic egg bread. The recipe is for one loaf, so after the first rise and punch down, I cut off a third of the dough and set that piece aside.
Next, I took the larger bit, divided it into three pieces, and fashioned each into a 12" rope. I braided those by going left under center, then right under the new center, and repeating.
After that, I took the small bit of dough I had left and worked that into three very narrow 14" ropes and braided them the same way.
Last step was to place the long, skinny loaf on top of the shorter, fatter loaf, tuck everything in, and let it rise.
It looked fab going into the oven, but the rise in the oven was a little uneven, or maybe I didn't have the thing distributed evenly, so it slid a little.
I think the most I've ever done is four, but I rarely make braided bread.Oh I see - you made two separate 3 strand plaits. There are techniques (sequences) for plaiting 6 or 8 strands all at once, so I wondered if you had followed one of those methods.
A beautiful Focaccia bravo!Last night's focaccia and this evening's pain rouge ..
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My first ever attempt at bread, the easiest type of flatbread. I present you with mini naans with coriander seeds .
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