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LC recipe for bread maker
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<blockquote data-quote="Safi" data-source="post: 883664" data-attributes="member: 162276"><p>Hey [USER=126679]@DeejayR[/USER] </p><p></p><p>If you're keen to try handmade bread you should give this one <a href="http://www.food.com/recipe/our-daily-bread-in-a-crock-weekly-make-and-bake-rustic-bread-340621" target="_blank">http://www.food.com/recipe/our-daily-bread-in-a-crock-weekly-make-and-bake-rustic-bread-340621</a> a go - it's almost embarrassingly easy. I make it using a mixture of white & wholemeal spelt flours & throw in a goodly portion (a heaped half cup at least I guess) of LSA mix. The recipe doesn't require much kneading at all & as spelt doesn't like overkneading it's a perfect match. Spelt apparently has 'weaker glutens' too (it's a sensitive little flour!) so I also add a tablespoon of gluten flour though this may not be entirely necessary. I don't keep the dough around for more than 5 days or so but is does develop a lovely sourdough vibe a few days in. Been making this dough for years now & once you get used to the feel of it you can really start playing around with different flours & add ins - I used to make a lovely white ciabatta with kalamata olives but obviously that ones off the table these days <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite3" alt=":(" title="Frown :(" loading="lazy" data-shortname=":(" /></p></blockquote><p></p>
[QUOTE="Safi, post: 883664, member: 162276"] Hey [USER=126679]@DeejayR[/USER] If you're keen to try handmade bread you should give this one [URL]http://www.food.com/recipe/our-daily-bread-in-a-crock-weekly-make-and-bake-rustic-bread-340621[/URL] a go - it's almost embarrassingly easy. I make it using a mixture of white & wholemeal spelt flours & throw in a goodly portion (a heaped half cup at least I guess) of LSA mix. The recipe doesn't require much kneading at all & as spelt doesn't like overkneading it's a perfect match. Spelt apparently has 'weaker glutens' too (it's a sensitive little flour!) so I also add a tablespoon of gluten flour though this may not be entirely necessary. I don't keep the dough around for more than 5 days or so but is does develop a lovely sourdough vibe a few days in. Been making this dough for years now & once you get used to the feel of it you can really start playing around with different flours & add ins - I used to make a lovely white ciabatta with kalamata olives but obviously that ones off the table these days :( [/QUOTE]
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