The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Despite struggles, these two turned out all right, I think...

althetrainer's picture
althetrainer

Despite struggles, these two turned out all right, I think...

These two loaves of cottage cheese dill bread were the ones I talked about in the other thread.  They seem to turn out all right. 


 



Stephanie Brim's picture
Stephanie Brim

Hrm. They look good to me. I'd bet they'd make excellent chicken salad sandwiches.

hsmum's picture
hsmum

Wow -- they look awesome!  I've never tried that kind of bread -- it sounds delicious.  Just out of curiousity, what struggles did you have with them?


Karen

flournwater's picture
flournwater

Those are beautiful.  Textbook stuff.  Got an image of a naked slice?

blackbird's picture
blackbird

Really nice photos, more info on these delicious colorful loves?

althetrainer's picture
althetrainer

I am glad that they turned out fine.  A big relief. 


Karen, I had to rush out of the house so shorted the kneading time of the dough.  Came home four hours later and the dough was not behaving how it supposed to.  I had to keep working at it until I ran out of time.  Finally took a deep breath, shaped the dough for the final rise then baked; hoping for the best.  Phew, they turned out all right.


Flournwater, the loaves are still warm.  The internal temperature was 196F when finished baking so I wanted the breads continue to "cook" a bit longer before slicing them.  These two are ordered loaves so I will have to slice them before delivery tomorrow morning.  Hopefully I will have time to take a picture before they go out of the house.


Blackbird, these two were made of mostly whole wheat flour, cottage cheese, dill weeds, caraway seeds, vital wheat gluten, a bit of sugar, salt.  I used non fat milk and some water, 2 T of oil for the liquid.  They were supposed to be 100% whole wheat, medium loaves but when I struggled with them I had to work more flour into the dough before shaping them.  They ended up to be quite a bit larger than a medium loaf.  I nomally used about 2 cup of sourdough starter and 4 cups of whole wheat flour for two loaves.  Today, I probably ended up using 2 cup of starter and four cups of whole wheat flour and one cup of unbleached flour.

althetrainer's picture
althetrainer

Here they are:


 


 




flournwater's picture
flournwater

Kilpatricks couldn't have done better.  If I had a prize to award, it'd be yours.

dghdctr's picture
dghdctr

That's at least as nice as anything you'll see in a bakery.  Probably better than most.

ron1's picture
ron1

This is what I want my bread to look like, but have never gotten close...could you possibly give me instructions as to "exactly" how you made these beauty's?  I mean like the recipie????


Please, please...I know I can follow the recipe...just give it up...cumon...:-)

althetrainer's picture
althetrainer

I really enjoy making breads.  Since I joined this site, I have learned a lot from all of you.  This is a wonderful place to be.  And I am most grateful for Floyd and all those who devote their time and efforts in making this happen.  You're all great people.  Thanks again!