We have a big pot of borscht to eat and wanted some hearty rye bread to go with it, so last night I mixed up the soaker and wild yeast starter for Rye Sandwich Meteil. I had read on TFL that the bread had come out quite sweet for some, so I used only half the sweeting called for in the formula. The bread 'rose' more sideways than anything else, but is still very tasty.
I'm also wondering if some of the lack of rise was not letting it proof long enough (45 min instead of the full 60). In any event - here is the loaf. Any comments on how to achieve a better rise upwards are appreciated. (Maybe I really do need to add some vital gluten?)Thanks.
A month ago, the three gmas baked a great looking lemon anise seed tea loaf from Dan Leader's book 'Bread Alone'. Having lots of lemons and being a lover of all things anise (including anisette), I decided to bake a loaf for us to have with tea in the evenings. I up'ed the lemon flavor by adding a teaspoon of limoncello to the lemon and simple syrup glaze. Haven't cut into it yet, but it makes a very big loaf of tea bread. It is baked in a 9 x 5 inch loaf pan and rises in the oven to fill the loaf pan to the very top. In baking this, however, I did find the 30-40 minute baking time quite optimistic, mine wasn't done until an hour had passed in the 350F oven.
Today, I made another run at David Snyder's San Francisco Sourdough. Gosh, I love that bread and it just gets tastier the longer it sits (although it doesn't sit too long). I made two loaves today in order to bring one to share with my quilt group. The ladies have commented on the bread I've been having with my lunch, so I thought that might be a broad hint to share a loaf or two. We'll see how it goes over - if they enjoy it as much as we do at home there won't be much left. Two large boules -
OK, I'm hooked. I am now, along with many others, on a quest to make a good baguette. I made a bunch at the SFBI class Artisan Bread I and it was so much easier to get a nice brown crust on those baguettes with the professional oven. Now I'm with my home oven and the browning just isn't happening.
Here is a picture of my baguettes to date -
Close up of the scoring (which could improve but getting better)-
I would like to get the bread to have a little more color. Not sure what the issue might be. I have a gas oven. I used the towel steaming method that SylviaH explained in detail(thank you). It helped open the scoring. Perhaps I didn't have the steaming loaf pans in the proper positions? I also used quarry tiles on the top shelf over the baguettes in hopes of creating more of a brick oven effect. Was that a mistake? I would like more color on the baguettes. Should I add some diastatic malt to the mix? I was using KAF Bread flour not AP, would that do it? Any and all ideas welcome
In keeping with my practice and hopeful improvement, I baked some more of David Snyder's SF Sourdough(using the 4th iteration of the formula). Today, I got some great oven spring on the batard even with my awful scoring -
Here's the bread after its bake with steam in the oven -
My stove oven is finally fixed and working again after 10 days without it! First bake for 2013 - potato bread from the Tassajara Recipe Book. We had leftover mashed potatoes that morphed into this bread, a light airy loaf ready for toasting as part of tomorrow's breakfast. I tested out the Brod and Taylor proofer I got for Christmas and it works like a dream, especially good during the colder winter months.
Today, I had some cheese curds leftover from making a gouda cheese, along with some recently dried dill weed. It was time to make cottage cheese onion dill bread from The Tassajara Recipe Book. The recipe makes two light and airy loaves. We enjoy a slice toasted and buttered at breakfast along with some scrambled eggs.
Today, I baked 2 loaves of New York Deli Onion Sourdough Rye from The Bread Baker's Apprentice. They look ALOT better than the previous attempt. It's amazing what can happen when you watch the bread and make sure it doesn't overproof. I'm still getting used to my make-shift microwave proof box. The temp in there is about 80F so proofing loaves goes really fast. I also reduced the amount of yeast in the bread to 1 1/2 tsp. instead of 2 tsp. which had seemed pretty high considering there is also a good amount of rye sourdough starter in the bread as well. Here are my pretties -
In the better late than never category, I baked my first ever stollen tonight using Peter Reinhart's recipe in The Bread Baker's Apprentice. I made up some of my own almond paste, using ground almonds, confectioner's sugar and Karo light syrup. I am resisting the urge to sample this until Christmas.
Some days I don't know where my mind goes. I was baking 2 loaves of New York Onion Rye Bread from Peter Reinhart's book Bread Baker's Apprentice. Everything was going smoothly. The loaves were proofing in my make-shift proofer (microwave with cup of boiled water in it) but then disaster struck.
I didn't pay attention to the bread as it was rising. The recipe said 90 minutes to proof so I went with 90 minutes, oh so wrong! Bread was proofed and I hadn't even started the oven! In my tizzy, I set the oven 30F too cool and didn't realize it until 10 minutes or so into the bake. Bleh! So I watched my two loaves of bread meet in the middle of the baking pan as they rose (sideways) on the baking sheet. Argh!! No oven spring for me with that cool oven. Here are the loaves as they look, cooling on the rack. NEXT TIME - I'll check the bread about half way into the proof time. NEXT TIME I'll read the ENTIRE recipe through several times to get it straight in my head and not ASSUME anything.