Kislice, zapečene
24 Friday Feb 2012
Posted kruhipapeciva
in24 Friday Feb 2012
Posted kruhipapeciva
in23 Thursday Feb 2012
Posted kruhipapeciva
inTags
baguette, french bread, kisel bio kruh, kislo testo, kruh, rž, sourdough, vodni kvas, wild yeast, yeast water
prva proba izdelave kruha z vodnim kvasom, …malo drugačna moč, drugačne senzorične lastnosti…+ še dodatna fermentacija in dodatek ržene moke
bela štručka je odležala samo 20h,… in že odšla, v druge roke, v druga usta…
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first yeast water trial with sourdough white/ry bread, 70% water + 24h fermentation
white loaf was fermenting for 20h, 60% water … baked and went off, gone.
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22 Wednesday Feb 2012
Posted kruhipapeciva
inTags
baguette, bread, french bread, kislo testo, kruh, ročna dela, sourdough, wild yeast
09 Thursday Feb 2012
Posted delavnice, kruhipapeciva
inTags
baguette, bread, french bread, kislo testo, kruh, moka, sourdough, wild yeast
26 Thursday Jan 2012
Posted kruhipapeciva, unu drugu pa tu...
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14 Saturday Jan 2012
Posted kruhipapeciva
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13 Friday Jan 2012
Posted kruhipapeciva
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09 Monday Jan 2012
Posted kruhipapeciva
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JOKO…vse se je začelo včeraj in zaključilo danes ob 18h…francoski kruh k se ga ne da opisat po okusu, ne samu hudu ampak ultra super za vriskat hudu… 😉 …
JOKO…it all started yesterday and ended today at 6pm…french bread…julia child’s loooong recipe method…crispy crust, soft and moist inside…hu ha hu….fuuuuaaaa….hu….golden brown, fu fu fi fi fi fu…
joko…
joko’u?…
😉