This is a Hebrew National foot-long hotdog, I'm guessing here, they do not say so on their packaging, I don't think, and I did not measure it. It's long, Boiled in water to heat.
The thing here is the bread. The bread is made of 1/2 cup garbanzo beans turned to powder in the coffee bean mill. Apparently yeast just loves these beans once they're turned to powder. But the bean powder is dead weight to be lifted by the air trapped by the gluten in the AP flour. So is the whole wheat for that matter, mostly dead weight but not entirely as it possesses gluten of its own just not enough compared to all the dead weight it also possesses. So that's a double whammy of dead weight and less AP flour to do the real work of leavening. Courting disaster again by having bean powder and the whole wheat take up to nearly 50% of the total dry ingredient.
Shown below is the cap to the coffee grinder with the milled garbanzo beans.
1 cup plus a fraction more of hot water with yeast and 1/2 teaspoon sugar.
The dough the next morning formed into loaves
A photo completely unrelated of a tree in front of the building across the street which my balcony faces. The leaves are making a timid appearance.
Back to the loaves again after an hour and a half.
Baked on extreme high for merely twenty minutes with water dropped into the oven's chimney that pokes up through a rear burner. And, Boy, is this bread ever good too.
Although it is excellent bread on its own, it is probably not the best for these hotdogs. A bit heavy for them. I will make new buns with just AP flour for lightness next to nothingness-bread, to approximate ball park hotdog buns.
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