The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Embarking on another Clayton bread recipe

BreadLee's picture
BreadLee

Embarking on another Clayton bread recipe

Early am I'll start on Bernard Clayton's Weissbrot mit Kümmel (German white bread) from his New Complete Book of Breads. I'll post some pics and stuff tomorrow.  

Looks pretty straightforward.  And good! I haven't made a bad recipe from his book yet.  Knock on wood. 

BreadLee's picture
BreadLee

Another Clayton loaf is looking fantastic. This smells so good! 

 you soak the dough ball in water for 15 minutes.  Ive never done this but I love the technique! 
BreadLee's picture
BreadLee

Out of oven.  The only thing that seemed a bit off for me with his recipe is I had to add another 1/4 c milk.  Recipe says it would be a batter,  but i had a stiff bunch of clumps.  Additional milk fixed it.  

berryblondeboys's picture
berryblondeboys

Very interesting! I've tried about a half dozen recipes from this book. How did I pass over this oddity?

BreadLee's picture
BreadLee

I had skipped over it myself.  I think because I focus more on ryes and dark breads,  and this one was in the white bread chapter. 

Ran across it last night.  When I see "German" and "caraway" and "butter" I'm on it.  Hehe...

It's being given as a condolence gift, so I will not be able to provide crumb shots. Ugh. 

berryblondeboys's picture
berryblondeboys

It kind of sounds like a HUGE hole-less bagel.