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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/) Artist: http://audionautix.com/
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.
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.
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/)
ReplyDeleteArtist: http://audionautix.com/
You know I never paid any attention to that before. I wonder why it crackles?
ReplyDeleteI still have to try to find some Prociutto bread.
ReplyDeleteBut can you do it gluten free?
ReplyDeleteThere isn't enough demand here for me to bother with gluten free bread.
ReplyDeleteBut if you could there might be a demand nationwide with all those who have celiac decease or are gluten intolerant.
ReplyDeleteJohn
ReplyDeleteLooked 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.
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!
ReplyDeleteP.S. If you are ever intersted in sourdough, I would be happy to send you some starter.