A Stir The Pots Post

Yeasted Maiorca

by | Sep 28, 2017 | Bread

After three weeks of travel, I returned home to an empty fridge and no bread. Time for the lazy baker to bake! I opted to try the Maiorca flour, again. This time, I yeasted it, as my sourdough needed a refresh before using. I used a simple cold-water-and-salt-autolyse. I also went for a short bulk and final fermentation. It made for a good tasting loaf even with commercial yeast. Here are some shots of crumb and crust.


1 Comment

  1. mario nocita

    Congratulations. It looks absolutely scrumptious and the smell must have great.I remember very well from my younger days what a delicious cakes it makes. I am sorry I can’t find it in Australia.


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