The Weekend in the Kitchen
I spent some time in the kitchen this weekend. I was baking bread and establishing a separate starter that wouldn't see the inside of the refrigerator until the last loaves were done. There was also a fair amount of cleanup after the flour flew. The first loaf was out of the oven on Friday morning was another attempt at an Anadama Bread that turned out well, just not too open in the crumb.
This is a link to my blog article where I chatter about that loaf.
The new starter was just an elaboration of my regular starter that I wanted to keep on the counter as an experiment for the four loaves i had in mind. My expectations were that it would be more vigorous and possibly more flavorful. The vigorous quality was met but it was not quite predictable. I should have foreseen that. The flavor is better but only to a subtle degree, not earthshaking. It needs more counter time.
The next loaf was an interpretation of the pan de Horiadaki that David first blogged about recently. I didn't follow his formula too closely because I had been asked to add some whole wheat to the loaf. I substituted about 1/3 of the flour weight with Golden Buffalo. As you can see, I did use an 8" cake pan which I think worked out well. The loaf went to an acquaintance of Mrs PG so there's no crumb shot.
There is a crumb shot of my next loaf which was another psomi, using 25% Golden Buffalo this time. It was an attempt to use sesame seeds to see if I could find a more noticeable presentation. I really like this recipe. The crumb is open and the flavor is great.
I liked the flavor of the psomi so much that I baked one for one of my entries in the Leavenworth County Fair. The other entry is a sourdough, a category that I won last year. That may have just been beginner's luck so this year's entries aren't quite perfect in appearance but the taste is better thanks to the information that is given out so kindly here on TFL.
Comments, humor, and questions are welcome.