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maurizio
The Perfect Loaf
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A little behind the scenes this morning baking my spelt, rye, and wheat recipe up at my website. A few changes: increased the whole grains by 10% and used @kingarthurflour whole white wheat in place of hard red wheat. Upped the hydration a bit (see stories!), lower FDT to 76F, and pushed bulk to 4 hours — a wet and active dough. Nice to have a new flock of hearty loaves in the house again to feed the ravenous lot (me included). #baking #bread #sourdough #theperfectloaf 2K 83
Always hypnotic, these sourdough cinnamon rolls. 🌀More dough mixing later today, looking forward to working in some whole grains back into rotation. 4K 78
Whipping up a batch of cream cheese icing for some sourdough cinnamon rolls this week. I’m not making them till later but that doesn’t mean I can’t start snacking now 👹 2K 32
The procrastinator in me thanks myself for mixing a batch of canelé batter a few days ago (when I posted the cut video) — now I have some ready for Valentine’s Day and QC gives them a ✅ #valentines #canele 3K 61
Having fun with a mostly-white loaf (as seen in my Stories)— lofty like a ☁️ . Did a longer 4.25 hr bulk at a cooler temp (FDT: 76F). Shaped the bubbly dough tight and retarded overnight at a cool 40F. Pretty darn tasty even with the 90% white flour/10% ww ratio. Maybe the soft texture making up for the lack of whole grains 🙂 4K 86
Another weekend, another satisfying focaccia. Made simply with rosemary and coarse sea salt sprinkled on top. Added a little extra oil as the kids wanted it “soft and crispy” — they don’t have to twist my arm 🙂 12K 333
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