1.8 KiB
Recipes
Recipes
Salmon cubes
Marinade:
- butter, melted
- garlic paste
- garlic powder
- turmeric
- lemon pepper
- paprika
- lemon juice
- honey
Bake salmon cubes in 425F for 20 minutes
Garlic bread
280g bread flour 180g water 15g olive oil 10g salt 10g yeast 5g sugar
Mix for 6 minutes Rise for 1 hour Cut in 12 pieces Roll, knot
50g butter Minced garlic 15g olive oil 20g minced parsley 1 spig minced Rosemary 3-4 spigs minced thyme 3g dry oregano Chili flakes
Cook for 90 seconds Let cool
Toss everything, sprinkle Parmesan cheese Oil pan, put in tin, cover with at least 1/2 cup Parmesan cheese Bake on 450f for 12-15 minutes. Let cool
Sourdough bread
Empty starter jar 385g Empty bowl 427g
DAY 1
1.00pm – Feed sourdough starter 5.00 pm – Premix and Autolyse (while I cook dinner) 6.30pm – Form into a smooth ball. Rest for 30 minutes. 7.00pm – Perform 4-6 sets of stretch & folds over next 2 hours. 9.00pm – Cover and leave on bench overnight for bulk ferment if temp right (adjust starter as necessary).
DAY 2
6.00am – Shape & lift into banneton/bowl & into the fridge. (I could bake my bread from around 2pm today if I wanted to, I just prefer a longer cold ferment).
DAY 3
2.00pm – 32 hours later place into hot oven. 7.00pm – finally cut into delicious sourdough!