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Using the Improved Mixing Method, I shaped a Boule this time around....not too bad huh...
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![]() This is bread that we made that had walnuts….yes….walnuts incorporated into the dough. It was difficult to get the biga incorporated just right at the beginning as is was very thick, but once the dough came together the smell was intoxicating. Once completed this bread reminded me very much of brioche. Really good ![]() It was very interesting that this Italian torpedo used biga. The biga is a simple mixture of flour, a bit of instant yeast, and water. The biga forms dough similar in consistency to what the final dough will be. It’s kneaded, allowed to ferment at room temperature for a few hours. The end result was soft and delicious with a thin crisp crust….really great on a sandwich. ![]() I was interesting to learn about the modified mixing method used to create these rolls. By using a 1/3 of the flour, some of the yeast, some of the water and milk mix, and the tenderizers and mixing this together before adding the remaining flour, yeast and milk/water mixture we were able to make these very tender rolls. This method was very different than the direct mixing method that we were familiar with using. Did someone say we had to use both hands to shape these?!!! |
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March 2014
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