The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Traci

Hmm, what did I make?

 

 

 

 

 

 

 

 

 

 

 

 

 

If you guessed 'gingerbread' from the recipe from Floyd, you are right! It is much darker in real life. I need a new camera.

The recipe is so quick and easy and the crystalized ginger was amazing in it!

 

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Traci

So!  This time there were numerous changes in my method.

1. Ingredients were weighed instead of measured by volume

2. The dough was kneaded longer

3. I paid strict attention to the time - 

   a.1.5 to 2 hour ferment

   b. 20 minute rest

   c. proof for 60-90 minutes

   d. bake for 35-45 minutes, rotating 180 degrees midway

4. Brushed the top with egg wash

5. Scored the loaf

 

Results: 

sandwich loaf #2

sandwichloaf #2 cut 

 

Is my loaf pan is too big for that much dough? It says to use an 8.5in x 4.5in loaf pan and mine are 9x5.  Doesn't seem like that would be that much of a difference. It did rise very well, it just rose out and not so much up.  Kinda like me!

This loaf tastes really creamy.  It also smells really good.  (Wait does bread baking ever not smell good?) Good thing even bread mistakes taste great!  The french toast I made from this same loaf last week was really good. I think this loaf will be utilized that way also!

 

T

 

Traci's picture
Traci

This is my first try at a sandwich loaf. I have only made no-knead bread so far.

The recipe I'm using is White Bread - Variation 2 from BBA. I *meant* to make 1 loaf and so was halving the recipe in my mind, but realized I'd added the full amount of liquids accidently so I had more dough than I expected.

Hence, I tried 1 sandwich loaf, and then 3 long rolls, hoping those would be like a hoagie, and 1 round roll.

Here's the rolls. The long ones deflated when I moved them to the baking pan from where they were resting. I didn't get any surface tension in them I am guessing, so they just wilted when moved. The round roll fared better. I'm going to have to practice the batard/hoagie method he describes a ton I think.

rolls

Hah, they are right for Halloween they're so deformed. All they need are some fangs and googly eyes!

 

The sandwich loaf stayed inflated a bit better so I had some hope. Sadly, those were dashed as it didn't rise above where it is now.

sandwich loaf

 

Well, lots to learn! Back to the drawing board and thank goodness for no-knead!

 

T

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