Recipes tagged "Fermented seeds"
2 recipes found
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Italian ciabatta bread
Seeing that the sun has been blazing recently and the temperature has been rising steadily, I feel a little panicked. Observe the thermometer. At noon, the room temperature can still be maintained at around 25 degrees. Quickly finish the Italian ciabatta that needs to be fermented at 22-25 degrees for 15-20 hours. Italian ciabatta bread shaped like a shoe, as described in the book. In fact, it doesn’t feel like a shoe at all. How come there are no openings in the shoes? Rather than calling that shape a shoe, it would be more appropriate to call it a foot. I made Teacher Meng's ciabatta bread - a rectangular flat piece. The Japanese master's ciabatta has two diagonal cuts on the surface. The shaping method is very special - pour out the fermented dough, divide it into equal parts and then stretch it. The stretched dough is arranged on the tray, wide at one end and narrow at the other, like the shape of the toes and heels. The scratches left by the fingers on the wide end vaguely resemble toes. How could such a shape be shoes? The dough is made as if it is 100% Chinese. Fermentation, equal portioning, fermentation again, something went wrong when cutting the bales, maybe the blade was a little dull? Or are you hesitant when cutting? Instead of forming neat cuts, the dough is pulled out of folds by the blade. There was no way to remedy it, so I had to make do with baking it. . . The edge of the knife is ugly, but the quality is just okay. . .
Baking children -
Walnut Raisin Bread
Trim. I have been thinking about this for the past two weeks. I originally wanted to leave this task that requires careful planning and arrangement until the end of the bookstore. However, when I saw that the room temperature displayed on the thermometer was floating around 22 degrees, I decided to advance this plan. Because there is a fermentation of 15-20 hours at 22-25 degrees. If we wait until the end, when summer comes, it will probably be difficult to have such a suitable temperature that does not require regulation. So, it’s best to take action as soon as possible before the temperatures climb. Three kinds of bread, walnut raisin bread, French country bread, French rye bread, all use the same yeast, and they are all part of the same amount of yeast, or even a small part.
Baking children