The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole lotta love.... I mean loaves

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mdunham21's picture

Whole lotta love.... I mean loaves

This weekend has been a smorgasbord of baked goods.  Friday afternoon i mixed together a poolish with the intentions of making poolish baguettes the following day.  I let the poolish sit out until it was nice and bubbling then retired it to the refrigerator for the next day.  I removed the poolish from the refrigerator and brought it to room temp while I prepared the main dough. 

I was working off of Peter Reinhart's poolish baguette recipe from BBA.  I sifted the wheat flour to remove the bran, i'm not sure if my sieve was fine enough to remove all the bran but it removed a large proportion of it.  I'm going to be a bit lazy in my blogging tonight and just post a few pictures, which will not include crumb shots because the crumb turned out piss poor.

I had to find something to do with the left over bran i sifted from the wheat flour.  I decided to make bran muffins, which I have never made before but thought i would try.  The recipe was a crap shoot a little bit of this and a little bit of that.  I used a small portion of wheat flour to AP added some sugar some molasses, yeast, and buttermilk and an egg.  I topped the muffins with oats and baked them in a 350 degree oven until a toothpick came out clean.  I can't say I've ever had a bran muffin so I have nothing to compare them to, they seem to taste fine.  

I caught an episode of Diners Drive in's and Dives earlier this week, Guy Fieri happened upon a restaurant that featured cranberry and wild rice french toast.  The two ingredients seem like such an odd combination to me and I had to try it.  I pieced together a recipe and made a large sandwich loaf with a smaller free form loaf to go with it.  Needless to say, I can't wait for breakfast in the morning, I just wish I had some fresh maple syrup to go with it.  

As if this wasn't enough for one day, I decided to make sandwich loaves for the upcoming week.  The loaves are basic white loaves from The Bread Bible.  I don't eat a lot of white bread but this will have to do this week until I can make some whole grain loaves.  

Nope, not done yet.  The poolish baguette recipe calls for 7 ounces of poolish, which leaves a substantial amount for another application.  I am tossing around the idea of making a poolish pizza crust tomorrow, although I am still uncertain about a recipe at this point.  I have also decided to start the bread baker's apprentice challenge tomorrow.  I have already made quite a few of the recipes in the book but I will chalk that up to practice.  At any rate, I have the soaker for Anadama bread sitting on the counter top now, another post to follow.


Happy Baking,


White Sandwich loaf before pre-shape

Sandwich loaves final proofing

White sandwich loaves final proof

Finished sandwich loaves

Crumb Shot


Mixture of the day's bake

Crumb shot of cranberry wild rice bread


Postal Grunt's picture
Postal Grunt

Did the inspirational loaf come from a Minnesota or Wisconsin restaurant?

Pmccool's picture

That's quite a variety!

And the Longaberger baskets don't look bad, either.


mdunham21's picture

The inspirational loaf came from Chester Creek Cafe in Deluth MN.