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.
White Sandwich loaf before pre-shape
White sandwich loaves final proof
Finished sandwich loaves
Mixture of the day's bake
Crumb shot of cranberry wild rice bread