Monday, March 12, 2018

a monday matinee...

8 comments:

John Wells said...

A test batch of bread fresh out of the oven. The crust makes crackling sounds as the bread cools. News Theme 2 by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
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Margery Bills said...

You know I never paid any attention to that before. I wonder why it crackles?

Margery Bills said...

I still have to try to find some Prociutto bread.

Carl D Jones said...

But can you do it gluten free?

John Wells said...

There isn't enough demand here for me to bother with gluten free bread.

Carl D Jones said...

But if you could there might be a demand nationwide with all those who have celiac decease or are gluten intolerant.

Centex said...

John

Looked like you had good gluten development. I bet the crumb was excellent. I love crusty bread with a good olive oil and sea salt. Can make a meal just on that.

J.B.

kellymckillop said...

Your crust has the most wonderful sound. I am also a bread baker, and, while I am late commenting here (it is mid-May), it seems like you are having a great deal of success. My current baking is whole grain sourdough. I have a Mockmill 100 and freshly mill heirloom wheats and other grains to make fresh, yummy, healthful breads. My current blends are about 2/3 wheat (emmer, spelt, eincorn, turkey red, etc), some rye and kaniwa or teff. Kaniwa is related to quinoa (from South America) but a bit smaller and teff is a Ethiopian grain and is the smallest grain in the world. They both have a nutty complex flavor. I also add sesame seeds and the love the flavor from them. Happy baking!

P.S. If you are ever intersted in sourdough, I would be happy to send you some starter.