Rewena

INGREDIENTS Group 1 200g        Potatoes or Kumara 200g         Water 200g         Flour 2g              Yeast (or 100g of Yeast starter dough) 50g            Honey Syrup Group 2 750g           Flour 25g              Salt 25g              Butter 25g               Honey Syrup 200g              Water   PROCEDURE. In a pot place your peeled potatoes/ Kumara and water, put on boil till softened….

Ciabatta – Poulish Style

INGREDIENTS Group 1 300g        Flour 6g            Yeast 300g        Water Group 2 700g        Flour 14g          Gluten flour 8g             Yeast 540g         Water Group 3 30g            Salt 15g             Olive Oil   PROCEDURE. Mix together all group 1 Ingredients, cover and leave for at-least 12 hours. Combine group 1 with group 2  flours, yeast and water….

Sponge Dough Baguette

INGREDIENTS Group 1 650g        Flour 15g           Salt Group 2 8g             Yeast 400g         Water 25g            Olive oil   PROCEDURE. Combine Group 1 flour and salt. Set 250g of the flour/salt mixture aside. Combine group 2 excl. 3g of yeast and add to the remaining flour/salt and mix…

Swiss Milwaukee Rye Bread

INGREDIENTS Group 1 200g        Rye Flour 7g              Yeast 370g          Water 20g            Caraway Seeds Group 2 200g           Kibble Rye 100g           Sultana 200g           Water Group 3 20g              Yeast 100g            Rye Flour 90g               Molasses/ treacle 15g                Salt 1                     Egg 1tsp               Crushed Walnuts 750g              Flour 45g                 Butter   PROCEDURE. Combine group…