Amginefood - nurriture (fruit confit)
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#CandiedFruit
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Jan Thie<p>Very nice bread indeed. </p><p>Bread origin story here: <a href="https://mstdn.social/@Jantar/110898495266434235" target="_blank" rel="nofollow noopener" translate="no"><span class="invisible">https://</span><span class="ellipsis">mstdn.social/@Jantar/110898495</span><span class="invisible">266434235</span></a></p><p><a href="https://mstdn.social/tags/Bread" class="mention hashtag" rel="tag">#<span>Bread</span></a><br /><a href="https://mstdn.social/tags/Hazelnut" class="mention hashtag" rel="tag">#<span>Hazelnut</span></a><br /><a href="https://mstdn.social/tags/CandiedFruit" class="mention hashtag" rel="tag">#<span>CandiedFruit</span></a><br /><a href="https://mstdn.social/tags/OliveOilDough" class="mention hashtag" rel="tag">#<span>OliveOilDough</span></a></p>
Jan Thie<p>More playing-with-food stuff. </p><p>500gr strong bread flour<br />20gr coarse semolina flour<br />320gr water<br />50gr olive oil<br />15gr fresh yeast<br />10gr salt<br />2gr ground cardamom seeds<br />200gr mixed candied fruit peel.</p><p>138gr per roll; baked at 230°C/446°F for 20 minutes; if you prefer a less dark crust, preheat to 230°C/446°F but then bake at 210°C/410°F.</p><p>(I used the stand mixer, since incorporating 200gr fruit peel is a lot...)</p><p><a href="https://mstdn.social/tags/Baking" class="mention hashtag" rel="tag">#<span>Baking</span></a><br /><a href="https://mstdn.social/tags/Bread" class="mention hashtag" rel="tag">#<span>Bread</span></a><br /><a href="https://mstdn.social/tags/Cardamom" class="mention hashtag" rel="tag">#<span>Cardamom</span></a><br /><a href="https://mstdn.social/tags/CandiedFruit" class="mention hashtag" rel="tag">#<span>CandiedFruit</span></a><br /><a href="https://mstdn.social/tags/RichardBertinet" class="mention hashtag" rel="tag">#<span>RichardBertinet</span></a></p>
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