#richardbertinet — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #richardbertinet, aggregated by home.social.
-
Not the most practical #bread but I was in a playful mood. The dough is an adaptation of #RichardBertinet's olive oil dough but I gave it a slight twist and had fun with the final shaping.
500gr strong bread flour
320gr water
15gr fresh yeast
10gr salt
50gr olive oil
100gr candied fruit peelBaking: 20 minutes with the lid on (and an ice-cube inside the pan) at 220°C/428°F, and 20 minutes without lid at 210°C/410°F (the last 5 minutes with the oven door slightly ajar.)
-
More bread baking today; one of my favourites.
Ingredients:
350gr water
300gr wholemeal flour
200gr strong bread flour
10gr fresh yeast
10gr salt
200gr dried apricots
1 cup of oats