45% whole rye/55% bread flour (all the rye prefermented with a 3% inoculation for 12 hours) ... 1% caraway ... 1% salt ... total hydration ~80%
I found this flatbread on the Plötzblog free recipes (https://www.ploetzblog.de/rezepte/schweizer-kaesefladen/id=6263ef35a01cdf231c8ca86f) for March. It sounded delicious and looked easy to make. The flatbread is an AP/whole wheat flour dough topped with onions and a layer of Swiss cheeses (Gruyère, Emmental, and Appenzeller) with a milk/flour mixture to bind the cheeses together.
If you don’t like onions, this one’s not for you!
I made caramelized onions in my slow cooker and used the water left over from the crying onions as part of the dough liquid. I used fresh milled spelt and Marquis whole wheat.
I definitely went overboard with the hydration on this bake, and I also let the bulk go too far. Spelt doesn’t do well if overhydrated, and it made shaping a little difficult.
I love buying the Harvest Grain mix from Trader Joe’s. It makes an excellent side dish and is flavorful and healthy. It contains Israeli couscous, orzo, baby garbanzo beans, and red quinoa, which I cook in chicken stock and little oil. I have wanted to incorporate the cooked grains in bread for a while, so here you go!
I don't make a wide variety of breads, so don't have much to blog about. Thought if someone was looking online for the difference in finished bread colour between black and champagne gold pans, he might stumble across this. That's the grammatical "he", btw. Same dough, same bake, at 350° for 30min. No comparison of shiny, sliver pans because I've given up on them. Waaay too light.
Will's recent bun experiments had me thinkiing of subs. The fillings stick out, or fall out, of my homemade sub sandwiches, or the top sits a mile from the bottom. They are never neat & tidy like Subway's. Maybe how the bun is cut is no secret, but I never paid any attention. I examined what was left of my Subway sandwich tonight and saw a cut of about 1/2" or so at the joined portion of top & bottom. That is, the slice went through the bun and then downward when it reached the far edge. Naturally, I asked AI how to cut a sub bun and was told the "hinge cut".
I woke up at 3:00 this morning, and after half an hour trying to go back to sleep, I gave up. So I made pineapple turnovers.
For the photo montage process, and the formula 🔗 follow the 🔗 below 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇
I couldn't be happier with the final product. Moist, not overly sweet, rich, and fudgey.
I joined TFL in 2007, where I learned to make my own sourdough starter, and made my very first loaves. The community here was amazing then (and still is!). I still pop in here quite a lot to research flavors and techniques, new ideas. I stopped and started sourdough multiple times over the years, but picked it back up in the summer of 2023 and have been all in ever since. I started selling my first bread in February of 2024. I’ve learned so much along the way, and continue stretching and learning as I go, week by week.
Me thinks they turned out pretty nice ;)
