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70% Canadian 30% khorasan 0.001% diastatic malt flour

Salt and lemon olive oil focaccia
90% Canadian 10% khorason flours

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Pushing the upper boundaries of hydration, these were just over 80%.

The sticky dough is difficult to work with but they have a better rise and consequently a lighter texture.

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Internal pic when you can.

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Ciabatta like ?

No, not as open as that, just lighter than the normal buns I make. They’re seeded, linseed, poppy, sesame & hemp, which usually makes them slightly heavier but the increased hydration counters that.

I’ll be having a couple for breakfast so I’ll post an internal pic.

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Not quite as open as ciabatta but pretty close for what is a very basic recipe.

Even better when they were filled with smoked bacon & fried tomatoes!

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We bought a bread maker. We made some bread. It was quite nice.

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