🍞오랜만에 빵 모음 그리기🥯
노릇노릇 빵들 그릴 때가 제일 행복합니당💛
클래스에 후기 댓글 볼 때마다 너무 잘 따라와주시고 잘 그리셔서 매번 놀라워하고 있어요! 금손이신 분들도 많이 계셔서 두 번 놀라곤 해요🤭
클래스 들어주시는 분들이 즐겁게 그림 그리시는 게 제가 가장 원하는 목표였는데, 정말 재밌게 듣고 있다는 말씀 많이 해주셔서 항상 감사합니다😆 모두 따뜻한 하루 보내세요✨
*2019/11/21 ugly bakery*
●2분만에 마감 입니다ㅠㅡ●
●금요일 발송, 토요일 도착●
40분 선착순 입니다.
●피드 올리는 시간보다 일찍 연락주시면 순번에서 밀리는 점
확정되는 고객님들에게 한해서
답장 드리도록 하겠습니다.
안내해드리면 바로 회신 부탁드려요.
답장이 늦더라도 양해부탁드립니다!
확정되는 고객님들은 답장 꼭 드릴게요!
추가, 변경은 어렵습니다😭
택배 실수를 방지하고자,
메뉴는 세트로만 판매되는 점
●마감되면 글 수정하겠습니다●
얼그레이 크림빵 3000
궁극의 말차 생크림 단팥빵 3000
단짠 단짠 초코스콘 3000
감동의 말차 맘모스 4500
감동의 초코 맘모스 4500
감동의 무화과 반 2400
택배비+아이스박스 포장 5000
(택배비 2500원, 아이스박스+
아이스박스에 제품 넣어 보내드려요.
총 29600원 입니다.
구매 원하시면 카카오톡 플러스친구
어글리 베이커리 검색해서
답장이 조금 늦더라도 양해 부탁드려요.
Posted at: 2019-11-20 16:07:39
As promised, here's the recipe specs for this delicious and aromatic blood orange-infused olive oil and fresh milled wheat sourdough! Such a wonderful loaf to slice up - such gorgeous silkiness all the way through with the addition of the oil. If you try it out, I hope you enjoy every part of the process - the beautiful dough, the aroma in your kitchen as it bakes, the smooth slicing, and the eating! 😋🌾 Happy baking!
Quick specs: Please see my YouTube Basic Method tutorial (link in bio) for more detail/explanations of each stage of the process 💗🌾 Autolyse (2.5 hours): mix together 400g flours (268g @kingarthurflour bread flour, 20%/88g fresh milled @bobsredmill spring wheat, and 10%/44g fresh milled emmer), 340g water, and 10g blood orange-infused olive oil.
Mixed in 20%/80g levain, then 30 min later 2%/9g sea salt and 6g more oil (total oil ended up being 16g, or 3.6%). Just thought the dough could use a bit more 😄😋
Final hydration therefore was 86% including flour and water from the levain.
1 light fold, 1 lamination (*sprinkled on 25g toasted black sesame seeds while dough was stretched out), and 3 coil folds (separated by 60-90 min each) throughout bulk. Total bulk lasted 6 hours at a steady 74°F.
Final proof at 38°F for 16 hours. Baked using @challengerbreadware pan like you see in my recent 50% whole wheat YouTube tutorial ❤️
The problem is that bread today is nothing like the bread our ancestors ate.
Thousands of years ago bread was the product of locally grown unadulterated grains, hand ground and milled, combined with fresh ingredients and yeast then fermented for hours or days.
Fermentation was a critical part of the process whereby bacteria or yeast break down starches and sugars whilst also breaking down toxins called lectins. The old process of fermenting for days destroyed most of the lectins.
Lectins are binding proteins that defend a plant against being eaten. We don't digest lectins so seeds to remain intact as they passed through our digestive systems, for later dispersal facilitating the reciprocal cycle of life (natures kinda smart).
When consumed in amounts foreign to the evolution of our digestive systems lectins can severely damage the intestinal lining. This opens the potential for items to pass through the wall that are not supposed to, creating an immune response. 🍞
Gluten and WGA, (wheat germ agglutinin) are lectins. Modern breads are sometimes even supplemented with gluten or WGA to suit binding and rising purposes and to make bread more elastic.
WGA is particularly troublesome because it is a plant based insecticide, bactericide and fungicide. WGA can mimic hormones and bind to cartilage in joints.
The wheat itself no longer resembles the wheat our ancestors used. The traditional wheat has been modified numerous times over the years for larger yields on the same amount of land.
Modern wheat is also high in phthalates which are used as solvents, and have made their way into our food supply in alarming amounts, especially grain. Grain is then fed to animals so people eating grain fed animals get a double dose.
Phthalates which act as endocrine disruptors primarily interfering with thyroid hormones and fertility and sex hormone levels (with reproductive capacity is at an all-time low in part due to chemical contamination).
#nutrition#nutritionist #nutritioncoach #functionalmedicine#functionalnutrition#health#healing#bread#wheat
Asta e franzela aia de am facut-o cu maia. Desi am facut 4 paini in acelasi timp, niciuna nu a iesit la fel. Conteaza totul, de la cum ii dai forma, cum o tai, pe ce loc o pui in cuptor. Exemplarul asta l-am livrat unor prieteni, le-am mai zis sa astepte 30 minute inainte sa taie painea. Nu s-au abtinut si au mancat-o asa. Ei mi-au trimis poza asta frumosa 🤤⠀
🍯Le-am mai dat si un borcan cu hummus sa mearga ca spread⠀
🙊Seara m-au sunat si mi-au zis ca e cea mai buna paine din viata lor, eh eu zic ca sunt usor biased pentru ca sunt prietenii mei buni ❤️ ⠀
❓In cat timp crezi ca au terminat/devorat toata painea❓⠀