I'm all about food! All kinds of food! I prefer making my own gourmet fare rather than eating out. For me preparing a good meal is an pleasure unto itself. It starts with baking the perfect loaf of bread at home in your own oven. Then off to a local or specialty butcher for just the right cut of meat. Next you hit the produce stand for the freshest vegetables you can get. Finally, the grocery to get the ingredients for which there isn't a specialty shop. Then finally back home where the real fun starts. The peeling, chopping, sautéing, searing, roasting... and finally plating the meal for the table. This is what I want to share with you, my audience. I want to show you the bread I make, the shops I visit, the meals I prepare. If I get a new cool kitchen gadget, I want to share it with you. Oh!!! Wait!!! And dessert!!! We can't forget the dessert!!! So please subscribe and let's start the journey.
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Hey Matt!! I’m making sourdough dough for a client that usually buys my bread. I don’t usually give dough out and haven’t done “pizza” dough really either. I have dough that comprises of 2000g four. She is making 10 small pizzas. Should I just divide the balls before the last rise after the bulk fermentation? I was thinking of doing it similar to when I make bagels.
I had this Dutch Oven for a couple of years but stopped using when the rust was too difficult to clean. I tried following the instructions but finally bought a ceramic unit that is easier to use.
Excellent looking bread. Thank you. 👍 2 things. Can you add a little whole meal flour as well as rye - make it less white? It would have been perfect if you had sliced the bread to show us the inside crumb.
You can add other flours. You can replace the rye entirely or add. Just reduce the bread flour by the same amount. You may need to adjust the amount of water slightly. Also, watch my avocado toast short. There is a great crumb shot and looks the same as this one would have.
Greetings from Australia, Matt The process appeared to be a bit lengthy, but I loved the overall look. I'm definitely going to try out this raisin bread for my sewing class morning tea. Thank you so much for your recipe, which is very much appreciated. Gill
