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Tag Archives: autolyze
Ciabatta Integrale (Partially Whole Grain Italian Slipper Bread)
By Cat, July 2010 (Photo, right, from Wikimedia Commons) Includes: 1. Compare two recipes; 2. Ciabatta Integrale ingredients for 2 loaves; 3. Ciabatta Integrale recipe for 1 test loaf (includes instructions); 4. Cat’s testing of recipe; 5. What’s next. See also: 1. Sourdough Introduction; 2. Ciabatta Integrale, with … Continue reading
Crusty Sourdough Rye
By Cat, Jan 2012 (Photo, right, from Wikimedia Commons) See also: 1. Sourdough Introduction; 2. Bread & Rolls Menu; This month I started a rye sourdough starter, using dark rye flour and water. I love rye bread, and right now it’s the only true … Continue reading
Posted in Baked, Flour, Leavening, Nuts and seeds, Sourdough, Spices, Sweetener
Tagged autolyze, rye, sourdough starter, wheat, yeast
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Ciabatta Integrale with Sourdough Pre-Ferment
By Cat, May 19, 2014 (Photo, right, from Wikimedia Commons) Ciabatta is an Italian rustic bread, with soft spongy interior and crispy crust, and with a slight sourdough flavor that comes from an overnight ferment. As I moved my original Ciabatta Integrale recipe … Continue reading
Ciabatta Integrale (Partially Whole Grain Italian Slipper Bread)
There is a problem with this link, so I have moved it to Ciabatta Integrale (Partially whole grain Italian Slipper bread)-3. OR use shortlink: catsfork.com/CatsKitchen/?p=10637
Testing Sourdough Sponge Methods, with/without Autolyze
By Cat, Jul 2011, updated Jul 2012 (Photo and active sponge, right, by Cat) Includes: 1. Carla Emry’s Sponge Method – modified for 1 loaf, July 2011; 2. Testing Tassajara Sponge Method, Aug 2011, Feb – May 2012; 3. Testing Tassajara … Continue reading
Posted in Baked, Fat or oil, Flour, Leavening, Sourdough
Tagged autolyze, sourdough, sponge
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Tassajara Sponge Method for Sourdough Bread, with Optional Autolyze
By Cat, May 2011 and July 2011 (Photo and bread, right, by Cat) The sponge is a means of ensuring your starter is very active, with strength to rise the bread dough. In this version, part of the sponge is removed after … Continue reading
100% Whole Wheat Sourdough Bread
By Cat, May 2011 (Crock, right, by Ronny H.; Photo by Cat) Includes: 1. 100% Whole Wheat Sourdough Bread See also: 1. Sourdough Introduction; 2. Ronny’s Simple Sourdough Bread; 3. Sponge Methods for Sourdough Bread, an Overview; 4. Bread & Rolls menu At ESP’s Panel Presentation on Sourdough, … Continue reading
Posted in Baked, Fat or oil, Flour, Leavening, Sourdough, Sweetener
Tagged autolyze, honey, olive oil, salt, sourdough starter, wheat flour
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