Recipe
- 1 1/2 cup of flour
- 2 tsp of baking powder
- 1 tsp of baking soda
- 1 tsp of cinnamon
- 1/2 tsp of ginger
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup brown sugar
- 1 cup homemade pumpkin puree
- 1/2 cup oil
- 2 eggs
Mix the dry ingredients together and the brown sugar, the pumpkin, the oil and the egg separately. Add the dry ingredients to the other. Bake 50 minutes at 350F.
Luke Mitchell flagged this submission as an edge case. BBV price: 0 Note: Excellent-looking bread. We need to see a slice of *both* loaves to certify. Thanks
This was the tastiest BB I have done so far. I present to you gluten free banana bread (recipe below) and gluten free sourdough (recipe found at https://homesteadandchill.com/gluten-free-sourdough-bread-boule/ ). My wife and I had lots of fun baking these together and the kids had a ton of fun eating them!
Both loaves are the all rye sourdough recipe from Sandor Katz "Wild Fermentation" book. Quite an empowering book. Created a 'sponge' with a sourdough starter, and fermented that for roughly 24 hours. Then mixed the sponge into more flour and salt inside the bread pans for about 2 hours. Then baked in the oven at 350F for 90 minutes. Thanks to Michael Pollan's "Cooked: A Natural History of Transformation" book, most bread I make has something unique on the top. Fitting to write out SKIP in these loaves.
1) Mill organic hard red wheat and sift largest bran particles
2) Make levain to ripen for 12 hours
3) 1 hour before levain ready weigh all ingredients, autolyse flour blend with water
4) Mix levain and salt into autolyse, add a splash of water and French knead 5 minutes
5) Bulk ferment for 4 hours staggered with sets of stretch and folds to develop gluten
6) Divide, preshape and bench rest 30 minutes
7) Shape into boule and batard, place into bannetons
8 ) Retard in fridge for 18 hours
9) Preheat oven with Dutch oven inside
10) Carefully put dough on parchment paper, score with lame, insert into Dutch oven, add 4 ice cubes and cover
11) Bake 20 minutes with lid on, 35 minutes with lid off, cool for 2 hours
(Total time ~38 hours)
Here is my submission for "Make two loaves of bread - PEP BB food.sand.bread":
I am providing a link to the following:
- Link to/post the recipe you used
and photos of the following:
- post picture of the ingredients getting mixed
- post a picture of the completed loafs and a slice of each of them
o showing that the loaves are not burnt, cooked all the way through and slice well
Jay Angler flagged this submission as not complete. BBV price: 1 Note: All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food at any point
Someone flagged this submission as not complete. BBV price: 2 Note: All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food at any point
I used this recipe from Farmhouse on Boone -https://www.farmhouseonboone.com/same-day-sourdough-bread-recipe. I used my own sourdough starter and dutch ovens to bake the bread.
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growing self-sovereignty one acre at a time in NW WY