The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Laurel's Kitchen WW Breads

txfarmer's picture
txfarmer

Laurel's Kitchen WW Breads

I got the book 2 months ago, and I just love everything I've made so far. For WW breads, they rise so high! And the crumb is very light. Here's my question, as far as I can tell, she doesn't use any special techiques - a good thorough knead until passing window pane, 2 good rises, and a good proof. Her recipes I've tired so far are straightforward and contains simple ingredients, my quesiton is why does her breads come out so much better than other WW breads I've tried? Is it really just the combo ratio of ingredients and techiques? What are your favorite recipes from this book? I've tried the following 3 and love them all, the yogurt one is becoming my default lunch bread.

Here's  yogurt bread with sponge from this past weekend:

This is the highest and lightest of them all, the featherpuff bread:

Here's a sourdough WW one adapted from her basic WW bread:

 

Nim's picture
Nim

I could not agree more...I think I was fortunate to have stumbled on Laurel's book at my public library and started my bread baking with her 3 years back. It is still my favorite and her WW breads are light and flavorful. The featherpuff is one of my favorites too and so is her deluxe raisin bread which my daughter adores.

The difference I notice in her recipes is the two time rise before the final proof; most recipes ask just one.

While on Laurel's book, is a desem same as starter? How are the two different from sponge? I am trying to take the next step in bread making and want to attempt sourdough; did it once with good results not excellent ones and haven't stored my starter.

rayel's picture
rayel

Hi txfarmer, nice breads all. How long was the sponge for the yogurt bread? Also, what did you think of the flavor? One more, did you use whole milk yogurt, low fat, or fat free?   Ray

pattycakes's picture
pattycakes

Nice photography, too.

I used to bake out of Laurel's book, and also Tassajara. Both many years ago, and they stood me in good stead.

I now use the books you see mentioned more on TFL-Reinhard and Hamelman. I bake mostly with sourdough and maintain both a WW and a white sourdough. I like the complexity of flavor, and I find it easy enough to maintain them on the counter so they're always ready to go. I'm not the 3-day planning-to-bake type.

You can find lots of information on this site about starting your sourdough. One of the most popular is the pineapple starter. I didn't use it, but many people on this site have, with good result.

Best,

Patricia

txfarmer's picture
txfarmer

I am also a big fan of the two authors you mentioned. In fact, I am a part of the BBA challenge, baking all the bread in that book one per week, has been a great experience so far. I am also getting into high percentage rye breads, which I use recipes from Hamelman. I am indeed keeping my own starter: one while flour, one rye, they are both in the fridge  though since I only have time to bake on the weekends. They are both healthy and active so far, I do take them out to the counter one day per week to feed them 3 times in 24 hours. I used the method in BBA to start mine.

 

 

txfarmer's picture
txfarmer

I used no fat greek yogurt (Fage) which was what I had on hand. The flavor was very mild but yummy, I didn't notice any sour taste, but my husband said he could. I might experiment with other kind of yogurt later.

photojess's picture
photojess

I just looked on Amazon, and apparently, she has several books out.  Is it from the Guide to whole grain breadbaking book?

Thanks, and your images are beautiful....it's surprising to see how large the are.

sphealey's picture
sphealey

The original _Laurel's Kitchen_ and _New Laurel's Kitchen_ have many bread recipes, but the LsK team really threw their heart and soul into _The Laurel's Kitchen Bread Book_, and that is the one people usually refer to.  There is a 2nd edition that adds a very short chapter on bread machines, but both editions have the same information on bread and grains.

sPh

photojess's picture
photojess

It's sitting in my amazon cart as we speak.  I figured it must be that one, and spent some time reading the reviews.  apparently, there are some reviews from people who get bricks out of the recipes.  I wonder if they were using fresh ingredients or not?  Can't wait to get my hands on this book.

txfarmer's picture
txfarmer

Check whether you can get a copy from your library. That's where I got mine at first, I loved it so much that I bought it shortly after. The book reads and looks so old fashioned, and her methods "look" so simple and straightforward, I at first didn't expect much, but everything I've tried has risen so big and tall! And yummy to boot. I don't buy WW bread for lunch anymore.

rayel's picture
rayel

The recipe gives a wide range of sponge times, just wondering how long you gave yours?  Ray

txfarmer's picture
txfarmer

Oh, sorry, I missed your question last time. I did a little less than 7 hours at room temperature (about 72F).

a.little.bread's picture
a.little.bread

The pic from txfarmer at the top of the page... the shine is incredible. Made my first loaf this weekend and very please, thought they weren't as perfectly shaped. Did you glaze the top? Therer wasn't instructions in the recipe, but I did try to spray the oven to try to get a good crust.

Please advise!

txfarmer's picture
txfarmer

butter! After baking, I brushed a layer of butter onto the top to get the shine. It keeps the top soft too.