Bread Baking Today
We ran out of whole wheat sandwich bread and there is only a crust of sourdough left. Yikes! Time to start baking. Actually I started the San Francisco sourdough three days ago per David Snyder's formula, a very reliable go-to loaf of tangy goodness. Those were baked first.
Yesterday I also put together a wild yeast starter and soaker for the Peter Reinhart 100% whole wheat sandwich loaf from Whole Grain Breads (I'm really enjoying this book, got it for my Kindle now too). That loaf was baked next and almost had a disaster, but hopefully caught it in time. I was merrily going along doing other things when I happened to look at the oven temp reading and realized I hadn't reset the oven to 35oF from 425F per the recipe. Uh-oh the bread spent 25 minutes in the oven at 425F. I quickly turned the oven down and tented the loaf with aluminum foil, baked it another 10-11 minutes and took it out of the pan to give it a look/see thump. It was done. It looks none the worse for wear.
Today's bakes (one SF SD went to work with my husband) -