Miembro Paulo Padrao
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Scoolinar
Scoolinar
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Paulo Padrao ha publicado una actualización hace al año
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 ComentariosView more comments-
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Scoolinary Team
Marvellous, @paulopadraogmail-com 👏
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Scoolinary Team
Hi, @paulopadraogmail-com
What a beautiful combination of colors, I really liked it and you can also see that it is delicious. - View more comments
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Paulo Padrao ha publicado una actualización hace al año
Level:
Scoolinar
Using sourdough and slow fermentation, this bread made from wheat, rye and 5% rice flour was one of the first that I managed to turn out really nice. I use fine flour from a stone grinder at a low grinding temperature. sourdough was only 1 month old.
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Level:
Scoolinary Team
I love the crust of those breads @paulopadraogmail-com
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Level:
Scoolinary Team
Hi, @paulopadraogmail-com
The flavor of the sourdough bread is so delicious and the crust is very crispy.
Thank you for sharing your beautiful preparations with the community
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