Hello TFL'rs on this late night! Wanted to share with you all my bake of the day. So I decided to make a "Honey Whole-Wheat Sandwich Loaf". I used K.A.F whole wheat flour and a little bit of K.A.F white whole wheat, this recipe I found used a "sponge" and what made the dough have great taste was the use of good raw and wild honey and melted butter and salt. I couldn't wait to slice into the loaf and taste the reward of a little patience (ate those slices in the picture right away with peanut butter on one slice ;p). Happy baking all!! . Here is the link. http://kitchenjoyblog.com/honey-wheat-sandwich-bread
Hello everyone on TFL.. Today I'm very happy and proud of my brother Adam, he asked me last week if I could show him how to make a loaf of bread start to finish on his day off (being today ) . I jumped at the occasion that my brother wanted me to teach him something so beautiful in its self the patience of bread baking... We made a Tartine "Country Loaf" from the book "Tartine Bread" . I walked him through the steps and he was very excited at the progress of the dough. Showing him how to shape with a bench scraper and what to look for in a proofed loaf ready to bake.. Only one problem arised we forgot to purchase rice flour so we settled with K.A.F bread flour. We were ready to score the loaf and it stuck.. The look of disappointment in his face was hard because of the time we spent all day working on the dough.. I assured him it would work out and to our surprise BOOM! The loaf turned out great despite the tearing of the dough transfer it looks very rustic but showing that hard work pays off here are the pictures of Adams first sourdough loaf scored the letter "A" on top (but I held it sideways sorry) .. Thanks for reading appreciate any comments.. Happy Baking !!
This is my first post on TFL and I'm excited! I spent most of the day prepping dough and getting ready for the bake.. I followed the "Tartine whole wheat country loaf" recipe but tweaked it a bit instead of whole wheat I subbed it for a mix of - 100% white whole wheat (K.A.F) and "Sir Galahad flour" (K.A.F) .. My results were what I wanted not too many big holes in the crumb perfect for sandwiches .. The flavor was nice and subtle complemented the other ingredients for my sandwiches for dinner tonite but these were my results after the bake! Photos may be a little out of place sorry ahead of time trying to figure out this system still... HAPPY BAKING!!
Hello everyone on TFL.. Today I'm very happy and proud of my brother Adam, he asked me last week if I could show him how to make a loaf of bread start to finish on his day off (being today ) . I jumped at the occasion that my brother wanted me to teach him something so beautiful in its self the patience of bread baking... We made a Tartine "Country Loaf" from the book "Tartine Bread" . I walked him through the steps and he was very excited at the progress of the dough. Showing him how to shape with a bench scraper and what to look for in a proofed loaf ready to bake.. Only one problem arised we forgot to purchase rice flour so we settled with K.A.F bread flour. We were ready to score the loaf and it stuck.. The look of disappointment in his face was hard because of the time we spent all day working on the dough.. I assured him it would work out and to our surprise BOOM! The loaf turned out great despite the tearing of the dough transfer it looks very rustic but showing that hard work pays off here are the pictures of Adams first sourdough loaf scored the letter "A" on top (but I held it sideways sorry) .. Thanks for reading appreciate any comments.. Happy Baking !!
