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Paulo Padrao ha publicado una actualización
Level:
Scoolinar
And you can also make bread with cuttlefish ink. good texture and flavor and different appearance. sourdough with 4 months of T60 wheat and whole rye. traditional flours ground with stone mills. less alveoli present but the bread was tasty. still has space to fine-tune the recipe
Paulo Padrao, Mandie Lowe y2 others7 Comentarios-
Level:
Scoolinary Team
Marvellous, @paulopadraogmail-com 👏
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Level:
Scoolinary Team
Hi, @paulopadraogmail-com
What a beautiful combination of colors, I really liked it and you can also see that it is delicious. -
Level:
Scoolinary Team
Congratulations!
🥳🥳🥳You won BreadChalleng, you did a great job.🥳🥳🥳
@soldamiani is going to contact you to arrange the delivery of your brand new Scooinary Apron
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Level:
Scoolinary Team
Hi @paulopadraogmail-com Congratulations for winning our Challenge! I sent you a private message asking for the delivery info. You can see it clicking the “paper envelope” on the left part of your screen.
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Level:
Scoolinar
Congratulations! The cuttlefish bread really delicious! Will you be posting a recipe? Thanks.
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Level:
Scoolinar
Hi Juliet. the recipe: 70% wheat, 10% whole wheat and 20% rye. 70% hydration and 30% levain. all the flour is organic and ground with a stone mill. Autolyse for 2 hours with the flour. mix the levain and wait 30min. mix QB salt. wait 30min. Separate half of the dough and mix cuttlefish ink into one half. the quantity is according to taste or desired color. make 4 folds in the 2 doughs every 30/45 minutes depending on the room temperature. in the last fold, laminate the 2 dougs and join them like 2 sheets of paper one on top of the other. make the desired shape and place it on the bannetons
reserve for slow fermentation in the refrigerator for 24 hours. Bake 15min at 250º and 15min at 220º. You can also cook it in an iron pan. 25min at 250º, remove the lid and cook for another 15min at 220º until colored
Same recipe for bread with roasted barley (malte) or carob , but need control the quantity of malt. not to much.
any question pleaselet me know.-
Level:
Scoolinar
Thank you so much!
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