Consolidation For example: 44gr of bread
- Thread starter anjuschka
- Start date
Maintainer
** Chief WITCH **
That bread looks lush...
anjuschka
Dukan Ancestor!!
That bread is made in the breadmaker.
it's usually 2/3 wholemeal Wheat and 1/3 wholemeal Rye (all organic and home ground **polishes halo
** ) plus a handfull seeds (and some small amounts of salt, sugar, yeast, oil). Then instead of water I add the whey from straining my yoghurt which gives it a sourdough-like taste...
So as you can see it's really dense - like the continental rye bread you can buy in the supermarket - so a thin slice weighs quite a lot, relatively speaking.
it's usually 2/3 wholemeal Wheat and 1/3 wholemeal Rye (all organic and home ground **polishes halo
** ) plus a handfull seeds (and some small amounts of salt, sugar, yeast, oil). Then instead of water I add the whey from straining my yoghurt which gives it a sourdough-like taste...So as you can see it's really dense - like the continental rye bread you can buy in the supermarket - so a thin slice weighs quite a lot, relatively speaking.
Maintainer
** Chief WITCH **
but of course no seeds in Conso... that will be for Stab
I must say that no bread I've ever made has looked as good as that! (But I don't have a bread machine and, given my appetite, best I don't!). You can't beat the smell of bread dough proving on a warm chimney when you come down in the morning! YUM!
I must say that no bread I've ever made has looked as good as that! (But I don't have a bread machine and, given my appetite, best I don't!). You can't beat the smell of bread dough proving on a warm chimney when you come down in the morning! YUM!
anjuschka
Dukan Ancestor!!
but of course no seeds in Conso... that will be for Stab
I must say that no bread I've ever made has looked as good as that! (But I don't have a bread machine and, given my appetite, best I don't!). You can't beat the smell of bread dough proving on a warm chimney when you come down in the morning! YUM!
Well if you saw the loaf and not just the slice - it's always a bit sunken and squashed
White or 50% wholemeal loaves rise more beautifully....Seeds - Of course, I just mentioned them because you can see the sunflower seeds in the picture... NO SEEDS in CONSO! Sorry I'm a bit more lax this time round and have STS for about 2 weeks now.
Last year my first loaves I baked to have in conso I was very cautious, using 100% wholemeal, a TS of oil and no sugar (sugar helps the yeast with rising and also adds flavour). I then sliced and froze read-sliced so I could defrost a slice a day.
Maintainer
** Chief WITCH **
That's a good idea re freezing in slices for Conso. I'd buy my loaf at the baker's, as advised here (rather than supermarket stuff), get them to slice it, and then freeze in packages...
Isn't life cruel that white bread or 50/50 looks more appealing to the eye!
Isn't life cruel that white bread or 50/50 looks more appealing to the eye!
