Odds n’ Ends

Just a few notes added to recent photographs combined in 1post.

20121028-152543.jpg This is made with about 2cups rye meal (flour) added to the standard recipe, also the addition of toasted caraway seeds.
20121028-152919.jpgclose up of the crumb structure. Excellent loaves, slices that were bagged for the toolbox table lunch were even better as a bit of condensation gave the bread A slightly moist texture the following day after baking. The toasted caraway seeds gives hits of flavor. 20121028-153329.jpg Pizza crust20121028-153539.<br /><br />
jpgsliced tomato, sausage, shredded spinach, mozzarella, Romano cheese, garlic, onion, green pepper.20121028-153954.jpgcorn salsa: corn, tomato, olives, green pepper, onions, seasonings. Nice to have in the fridge for many uses.
20121028-154409.jpgfry up some tortillas.
20121028-154822.jpgfold them over wit h salsa and cheese inside, run them under the broiler till crisp.20121028-155002.jpggarnish with salsa and sour cream. Consume !
20121028-155518.jpg two loaves of seedy bread, dough recipe with about 6 different toasted seeds. This recipe I used a yeast starter thats kept in the fridge, about a cup is brought up to room temperature and additional dry yeast is added to the starter ,usually one half as much as a recipe not using the starter, add some warm water, about a cup ,and a small amount of flour to get the fermentation going, then add more flour over time so it’s bubbling away, place in the mixer bowl and proceed with the usual amount of flour to prepare the dough. If time permits, I skip the addition of the yeast and proof the dough just with the starter fermentation. But this takes many hours with a sour dough type result.
20121028-161154.jpgOften I have used cornmeal, as cornmeal makes a good addition to coat pizza pans and bread pans. Here I use Bob’s Red Mill 8 grain wheat less cereal, that was bought and not used as hot cereal. It makes a nice crunch addition to dough baked product. Also used in pans was Traders Joe’s White grits, also know as course ground white corn flour. The bread and pizza release easy when using this in the pans, usually with a cooking spray first applied to the pans. But be aware a very course and crunchy grain bottom crust result may not be pleasing to all teeth! 20121028-163952.jpg

20121028-164400.jpgone of the rustic ,starter only recipes that have been baked.


20121028-172531.jpgthe seedy bread finished with a slit top crust with butter. Ready for the storm.

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October 2012
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