The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Memorial Day baking

JMonkey's picture
JMonkey

Memorial Day baking

My parents were up from Atlanta this weekend, so with five folks in the house, I baked up a storm. We had pizza Friday night, poolish baguettes Saturday night, and on Sunday I baked five loaves:

* Two panned loaves of whole-wheat sourdough.
* Two loaves of potato, rosemary and roasted garlic sourdough (in the "fendu" shape)
* One panned loaf of whole-grain and seed whole-wheat sourdough.

Pictures below:

The two loaves of whole-wheat with the multi-grain loaf in the center. I'd bought a bag of King Arthur Flour's Harvest Grains Blend a couple of months ago, and every time I opened the freezer, it stared back at me, saying, "Bake me." So I did. I soaked about 6 oz of the stuff in boiling water overnight and then added it to my regular weekly bread. It made the dough pretty wet, but not so wet that I added any additional flour. Also added enough bulk so that I had to bake it in a 9x5 pan.

It added about 15-20 minutes to the bake, but the flavor was great. The flax seeds and rye flakes added a strong, earthy flavor to the bread, while the oat groats and sunflower seeds gave a nutty undertone and a nice chewy texture. I'll be making this again. A nice contrast with some peanut butter on it!

Here's the rosemary, potato and roasted garlic sourdough loaves. I pretty much converted Jeffrey Hammelman's recipe from a biga to fit my stiff starter, and the results were nice. When I do it again this weekend, I think I'll reduce the rosemary by half and double the roasted garlic. I used 1% fresh rosemary and 3% roasted garlic (about 1 head), and the garlic was a little too understanded for my preference. Still a delicious loaf, but I'd have prefered less rosemary and more garlic.

I'll be baking quite a bit this coming weekend. Our daughter's day care held a fundraising auction, and I auctioned off four loaves of bread. Can't wait to see what they want.