update 23 July 2017
update 20 July 2017
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14 July 2017
Another attempt to use juicing pulp - apple, carrots and beet root. A little 1-inch of ginger.
This time, I cooked the pulp first with some water, salt and sugar in the microwave for a few minutes. Previously, the raw pulp was too fibrous even after the bread was baked.
Used 1 tbsp of yeast and added flour until the texture was right. A little bit of olive oil. The sugar improves the taste. The natural sweetness of the fruits and vegetables don't really come through on its own. The beet and ginger taste dominates ... next time, will reduce these two items in the pulp.
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20 July 2017
Another pulp bread but just apple and carrot pulp and overnight rise in the fridge. Used less water, so as to cut down on the flour. 1 tbsp yeast, 1-2 tbsp sugar, 1/3 tsp salt, some vegetable oil.
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23 July 2017
Refining the recipe. Pulp: apple, carrot, tomato. Almost 1 tbsp yeast, half tsp salt, 1 tsp sugar, some oil and an egg which hopefully will make the mix rise more. I think it did.
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update 20 July 2017
.
14 July 2017
Another attempt to use juicing pulp - apple, carrots and beet root. A little 1-inch of ginger.
This time, I cooked the pulp first with some water, salt and sugar in the microwave for a few minutes. Previously, the raw pulp was too fibrous even after the bread was baked.
Used 1 tbsp of yeast and added flour until the texture was right. A little bit of olive oil. The sugar improves the taste. The natural sweetness of the fruits and vegetables don't really come through on its own. The beet and ginger taste dominates ... next time, will reduce these two items in the pulp.
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| Ready for first rise. A little beet, a lot of red color! |
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| After about 45mins, cannot see much rise. The pulp is heavy and wet. |
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| Wanted to make two loaves. |
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| 2nd proofing, after > 1hour. |
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| First bake in 250C for 10-15 mins. |
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| Flat loaves? |
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| But the yeast has worked, the texture is not dense. |
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20 July 2017
Another pulp bread but just apple and carrot pulp and overnight rise in the fridge. Used less water, so as to cut down on the flour. 1 tbsp yeast, 1-2 tbsp sugar, 1/3 tsp salt, some vegetable oil.
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| Made the dough one night earlier. |
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| After 2 hours in room temperature. Then, into the fridge for the night. |
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| Took out dough from the fridge the next morning. After 2 hours in room temperature. |
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| First shaping. |
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| After proofing for about 45 mins. |
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| The crust looks hard .. |
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| But the inside is soft. |
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| Next time, can try to make Stonehenge formation .. |
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| Breakfast with truffle butter. Indulgence! |
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| Moist due to the pulp and not that much flour. |
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23 July 2017
Refining the recipe. Pulp: apple, carrot, tomato. Almost 1 tbsp yeast, half tsp salt, 1 tsp sugar, some oil and an egg which hopefully will make the mix rise more. I think it did.
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| Added quite a bit of flour this time - all-purpose, some bread flour and bit of rye flour. |
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| After about 1 hour. |
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| Shaped it without too much handling. |
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| After about 1 hour. |
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| Bottom of the loaf. |
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| Right side up. |
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| It's not a very thick loaf. |
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| Airy enough. |
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| Slices for breakfast. |
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