Search the Community
Showing results for tags 'stevehova'.
Found 2 results
Ok, FJ, give it to me. PP's response to the Orlando massacre moves him even further up my list of Worst Fundies/Humans on Earth than he was before. But I want to know who your worst is, and why. Especially you guys who have been here since Yuku . Tell me. I want to know.
Good morning everyone! Happy anti-fast! And happy birthday to meeee. To seriously celebrate this important day (seriously, a milestone in the history of humankind!)...voila, bread with nutella! Apologies to everyone for the pisspoor quality of pics, you know, I'm trying to un-follow Maxwell's footsteps, but Christopher's genuine talent for ruining any shoot just sticks with me... Directly from the Shelter, here is the recipe for the bread you see in the pic: 50 gr of sourdough, melt (stirring slowly) with 200gr of water (slightly warm 24ºC), leave it rest and air for 20/30 minutes, then add 150gr flour (sifted, I use 100gr whole flour and 50gr manitoba), let it rest (well closed at 21º/22º C) for 12/13 hours (if you do it in the evening, til next morning).Next morning the rested mixture should be full of bubbles.You add 400gr of water (24ºC, keep some to melt the salt and add later) ad stir, let it rest and air for some 20/30 minutes. Then add 100gr whole flour (sifted) and 750gr of your favourite flour (sifted, better if with it is a flour with good strength, otherwise you can mix it with some manitoba). You start to knead [it is important when you knead that you make a movement like folding and then pressing the dough, it helps to develop the gluten chain, it is an instinctive movement, so nothing difficult] and add the water you left with 18/19gr of salt. Work kneading for some 10 minutes. When you feel the knead is soft and homogenous you put it to rest in a warm place (24º/26ºC) for 2,5 hours or until you see it doubles. to increase the final volume during this first fermentation you can (for a maximum of two times) gently turn the dough upside down and fold it on itself like a towel, it's not mandatory but it helps. Then you gently take it and make 3 parts of 550gr ca, let the boulages rest for 15/30 minutes til the knead relaxes. Then gently fold every boulage on itself giving it the shape you prefer. You put it on your unplugged oven's plate to rest for 1/1, 5 hours (covered with some thin foil), you must not directly touch the knead with your hands anymore till it is cooked.When it is rested you take it out and put the oven at 220ºC with a little bowl of water inside, when it reaches the temperature you can make the cut (if you want) on top of your knead and then put it in the oven. It cooks for half an hour then you lower the temperature at 200ºC for another 15/20 minutes. To know if your bread is cooked you knock on its bottom and if it sounds void it's ready.ETA it's better to put it on a grid to cool down. if you like a crunchy crust in the last 10 minutes of cookng you can keep the oven's door slightly open (with a wooden spoon) to let the steam come out and when the bread is cooked leave it for some ten to twenty minutes in the oven (turned off) with the door fully open.I know this recipe seems too much trouble but for me it's worth it. I usually do it once or twice a week, I make a lot and then I freeze what we don't eat so I have a stock for the whole week. Anyway, let's enjoy the breakfast and see you later for the menu of the day (hint: cake...risotto...pizza...)