Having a young son is hard on an budding bread maker. So, I've relegated myself to some late night baking. I just pulled this loaf out at 1am. It's just a basic loaf of white bread variation 2 (i.e. liquid milk instead of powdered) from my new newly purchased copy of "The Bread Baker's Apprentice".
I donbt know what I am doing at the moment, but the last 3 batches of bread I have made have sucked.
Seriously sucked.
Undercooked, no oven spring, dense, the only thing I can say is that they were tasty enough.
I tried the 5 mins a day master recipe and I didnt like it. I used whole wheat and that may have been the problem but I found it waaaaaaaaaay toooooo salty for my linking.
I made couronne Bordelaise for this month's BreadBakingDay ("shape" theme; deadline tomorrow so all you bread-shapers get yours in quick if you want to participate!)
Detailed instructions here: http://www.wildyeastblog.com/2008/01/31/shape-crown-couronne/
Nancy Silverton's Sourdough Whole Wheat Bread
Sourdough Whole Wheat Bread
As I conducted my home ash content tests during the latest home milling and sifting session, a sourdough starter was accidentally started. The home ash content test involves mixing 5 grams of flour with 100 grams of distilled water, stirring it periodically, and measuring the conductivity of the water until it stabilizes, about 24 hours later. All of that time was spent at about 69F, the temperature of my kitchen in the winter. I noticed a familiar smell, something like yogurt, that was reminiscent of the early stages of some of the starter staring experiments I have conducted in the past.
This is something I sort of threw together for dinner Sunday. I say 'sort of' because you can't just throw puff pastry together, but I already had that ready from the night before. I just layered thin sliced apples with cinnamon and sugar on the pastry, baked it, and like magic it's dessert!
I'm a novice baker who makes sandwich-style loaves for the household (and occasionally a free-formed loaf for special occasions), but this is my first challah and braided loaf. I used the Challah recipe in the Bread Baker's Apprentice.
I messed up a bit on the four-strand braiding, but I'm sure it tastes just fine. It's cooling in the kitchen right now.
SAUSAGE ROLLS
