The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cabbagehead's blog

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cabbagehead

Well I made the most amazing  4 loaves of whole wheat bread today. It was quite hot out and I was expecting company so I decided to turn on the air conditioning. I then realized it would be better for the bread if I had a warmer and more humid environment so I placed the rising dough out on the patio under the umbrella and covered with a damp towel.  That must have been a perfect scenario for the bread because it rose like crazy. I also think it had something to do with the actual recipe. For the first time I used my Five Roses cookbook which called for a lot more yeast than I was used to (16 grams for 4 loaves). I also prepared a mixture of the yeast, some sugar, some scalded milk and water before hand then mixed eveything together. I've never seen yeast froth up so much! The result was 4 wonderful large loaves of delicious bread that had soft crusts (coated with melted butter just before oven time). The flavour is quite intense and perfect for sandwiches a well as toast (with jam or honey). Tonight my supper consisted of fresh bread, ancient cheddar cheese, red wine and great music. Life is pretty good.

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cabbagehead

Well, maybe it didn't turn out so bad after all. Although the crust is very hard and it didn't rise as much as I had hoped. It sure is a nice color and it actually smells like real bread.first loaffirst loaffirst loaf - top view

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cabbagehead

I never thought I'd see the day when I would get excited about a lump of dough. I just finished kneading a basic recipe and now I have to wait a very long 90 minutes for it to rise before kneading it again. It's very warm and humid here today so I wonder if that will affect the rising time. Any thoughts? My wife is going to be very surprised when she gets home because I've been talking about doing this for months. Her first clue will be the fact that it will be very warm in the kitchen even though the air conditioning is going full blast. No, wait a minute. Her first clue will be when she opens the front door and the wonderful aroma of freshly baked bread massages her olfactory nerves. Yeah, that's it.

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cabbagehead

I have never baked a loaf of bread in my life. I am 53 years old. My mom still makes delicious Irish soda bread. But it is my brother who lives in Costa Rica that has inspired me to finally bake some bread. I am the type of person who would never be satisfied just baking a loaf of plain white bread every weekend. I tend to max out everything I do (I started running a few years ago to get in shape and lost 42 pounds inside of 6 months). Then I started drinking beer and stopped running only to find that the 42 pounds came back with a vengeance. DUH! Anyway, I am going to bake my first loaf of bread tomorrow. Something about the concept absolutely fascinates me and I can't wait to get started. I work from home and my schedule is very flexible so I foresee no problems. I plan to post my progress for anyone that might be interested but mostly for my own amusement. {_;)>

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