The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Superb sandwich bread, perfected honey wheat sourdough, luscious brownies, and...PIZZA PIZZA PIZZA!

odinraider's picture
odinraider

Superb sandwich bread, perfected honey wheat sourdough, luscious brownies, and...PIZZA PIZZA PIZZA!

Here is the white sandwich bread from Julia Child's Baking with Master Chefs. I made one pan loaf and one small round. It is a great white bread that my girls love. It does not have the integrity of the Jamaican hard do, but it is rich in flavor and texture.

Next up is the honey wheat sourdough I have been working on. It is still too warm to slice, so I can't be sure of the crumb, but it is nice and firm, has good lift, and a great smell.

Once I am sure of the crumb and taste, I will post the recipe.

 

Here are some moist, rich, and chewy double chocolate brownies.

 

And finally, one of my family's favorites: Pizza! Pizza in all its simplicity: sauce, cheese, fresh basil and oregano, and pepperoni on one of them.

 

Tomorrow will bring baguettes and focaccia.

Comments

odinraider's picture
odinraider

This is my latest, and probably final, recipe for a white sandwich loaf. My wife and kids love it, and it stays fresh for about a week in a bag.

450 grams bread or all purpose flour (which flour depends on how chewy you like your slice)

292 grams water

2 grams yeast

9 grams salt

9 grams sugar

23 grams oil (I use grape seed or olive or vegetable or any other healthy oil - not rapeseed "canola;" it makes the finished product taste fishy)

Autolyze the flour and water for 20-30 minutes. add all other ingrediants, and knead until elastic, about 10-14 minutes.

Bulk ferment 2 hours. Punch the dough down after the first hour.

Preheat your oven to 375 degrees.

Shape the doughby pressing it flat on a counter, making sure to remove all the air bubbles you can. While holes are great in most bread, they prove problematic with jelly or mayo... Stretch the two sides out and fold them over one another. The tightly roll the rectange of dough up, sealing the end.

Proof the loaf, in a bannaton, in a pan, on a linen, however you want, for about an hour.

Bake without steam. Turn the oven down to 350 degrees once the bread goes in. Bake 15 mintes, rotate the loaf, and bake another 15 minutes.

Enjoy!

sybram's picture
sybram

Thank you again, Matt.

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