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Post by h12rpo on Nov 17, 2012 14:39:46 GMT
Green chilli and stilton bread Lovely full flavour - spot on with red wine, the 'holes' in the crumb were all around where I'd placed the chilli pieces and folded over the dough on top of them to incorporate them in the mix just before putting it in the tin......for the next time I think I would try to knead them in a bit more. The crumbled stilton was incorporated in the same way and I placed some on top of the loaf just before baking = hence the detailed dark crust, which tasted fabulous!   |
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Post by rivergirl on Nov 17, 2012 16:24:35 GMT
That looks fab!! A nice piece of cheese a perfect supper!
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petec
WFO Team Player
Posts: 232
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Post by petec on Nov 17, 2012 18:39:37 GMT
Very nice - I will give that combo a go
cheers
Pete
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Post by Fat Bob on Nov 17, 2012 18:56:11 GMT
It looks as good as I am sure it tasted.
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Post by minesamojito on Nov 18, 2012 20:18:22 GMT
wow, thats got some seriously big flavours, love it!
cheers
marcus
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Post by faz on Nov 18, 2012 21:33:49 GMT
Thats my kind of bread. It looks lovely.
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Post by h12rpo on Nov 30, 2012 17:42:14 GMT
festive larking about ;D  on reflection the green makes it look wildly mouldy though hehe |
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Post by Fat Bob on Nov 30, 2012 18:46:02 GMT
Looks fun!
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Post by rivergirl on Nov 30, 2012 19:10:13 GMT
Did you use food colouring?? How about a herb bread and a sundries tomato or red pepper??
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Post by h12rpo on Nov 30, 2012 22:02:22 GMT
I used food colouring in a sourdough and only added it after the bulk fermentation.....which actually made it really difficult to get the colour uniformly incorporated......i think if i did it again i'd try it with a kneaded dough which i'd split into 3 or 4 different coloured lumps before combining ?...... but i think i may try green and red pesto some time soon and get some taste as well as colour  |
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Post by Happy Baker on Dec 1, 2012 17:46:31 GMT
Those look great ;D
Also, if you're putting other flavours in, does it depend on what they are, as to when you add them? i.e herbs in the mix at the start, marmite - in with the fluid, cheese worked in for the second rise, if that all makes sense?
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Post by h12rpo on Dec 1, 2012 20:03:25 GMT
That does make sense yes......thanks happybaker
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Post by h12rpo on Dec 4, 2012 14:08:26 GMT
Walnut sourdough made with the sponge method. Tastes divine with cheese but is a bit heavy and couldve done with a longer final proofing Attachments:
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