Kestrel's Profile

Joined: September 21st, 2012

Rustic Italian loaf from Canadian living breads and pizzas

This has a very wet dough and due to this I use the bread machine on the dough cycle, stopping the cycle just before it kneads the dough down. After this it’s fairly easy (use lots of flour on work surface)... read more >

recipe reviews (229)
book reviews (3)
useful review votes (18)

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Kestrel's Reviews

1 recipe(s) reviewed. Showing 1 to 1Sort by: Title | Date | Rating

Bread Revolution Rise up and Bake

By Duncan Glendenning and Patrick Ryan
Murdoch Books Ltd - 2012

These are delicious multi grain buns. I used purple barley and a rice blend for the cooked grains. I mixed and proved the dough in the bread machine; I had to add 1-2 tablespoons extra water, used red fife for the wholegrain flour, and used dry yeast. I reduced the salt to about 12-13g since I like my salt in breads just a bit over 2%, and that was plenty for my taste. Baked at lower temp than required but I will change that next time as I had to increase bake time. Took about 4 hrs start to finish. Definitely will repeat.

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