When my wife starts with “Do you know what I’d feel for dinner tonight ..?”, it usually presents some sort of challenge. Today it was freshly baked bread. And dinner within the next two hours 🙄
Challenge accepted. Putting everything together to speed up the process (more yeast, diastatic malt powder, pleasant ambient temperature and 3 fold & stretch cycles in 10 min intervals) I was able to get this in 45 min from the start (30% rye, 10% spelt, rest wheat, 62% hydration):
Baked in a preheated (45 min) cast iron at 250 oC for 45 min again ...
Served with the content of my fridge ...
And for me the leftovers of the last lamb roast, pulled, reheated with a couple of Chinese spices, cilantro & chili crisp as “Rou Jia Muffin” 🤗
Happy faces all around !
