Following my latest put up about posts (!), I assumed I had higher put my cash the place my mouth was and submit one in all my latest bakes to the discussion board. 

This bake has a little bit of a unusual origin: SueVT lately posted about a number of baking books in Italian and posted a photograph of a random recipe exhibiting the effectiveness of smartphone digital camera translation.

The recipe, which caught my curiosity, was for Italian baguettes made with a multicereal flour. I do not are likely to bake baguettes as my oven is not large enough, however I assumed the recipe would most likely work for small boule shapes or pagnotta as I believe the Italians name them.

The flour used was Molino Grassi Linea QB Multicereali – not one thing most of us should hand. Wanting on the W index in comparison with the W of the Manitoba flour used, I estimated there was about 15% of non-gluten grain within the combine, so I used 85% of an analogous Manitoba flour (mainly robust Canadian or American wheat flour) and 15% of a mixture of wheat, rye, barley, oats and rice grain all freshly milled collectively.

And that is what got here out the opposite finish:

 

 

 

 

 

Sadly one of many pagnotta caught to the banneton liner once I turned out, making a little bit of a mangled form. Aside from that, I used to be happy with the bread produced – fairly a chewy crust, however delicate, open crumb. Flavour was delicate, with no bitter notes.

I believe this flour combine may additionally be good for ciabatta with a bit of additional flavour in comparison with all white flour.

Right here is my bread log entry in case anybody needs to take a look at the method particulars (and even bake it!):

https://drive.google.com/file/d/1icbZ6S3N7IkC4pTyJhhgax8lCYrkBZFT/view?usp=drive_link

Lance


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