Blog posts

It has been a busy time on the farm so the baking has been streamlined accordingly. RC asked for sandwich bread which inspired me to adapt a recipe that I had baked a dozen times or so last year and abandoned for heartier, tastier breads found here on The Fresh Loaf. This recipe is quick to prepare so the sourdough flavor doesn't develop much. Even with an overnight retard in the refrigerator I didn't get a noticable tang. When it was "my sd bread" I added ascorbic acid for taste. I used excess starter in this baking which always seems virtuous in the waste-not-want-not way.

So I find this cool web site about Artisan Baking, only to find out I have been registered for it for a year and a half. Go figure.

Anyhoo, if you read my intro from "Mid-Michigan check-in" you will note that this isn't the first dough I've thrown.

Today was a good day so far.  I was able to produce two great loaves of Normandy Apple Sourdough, two loaves of Brownbread, and I have a Olive Sourdough in the fridge for baking in the morning.

Here is the Normandy Apple Sourdough, using my starter Miracle Max for the build.

This is my fourth challah. I decided to stray from the traditional braid "out of a pan" to braiding first, then letting it rise in the pullman pan today. I am pleased so far. It's hot out of the oven, so I will post the cut picture later this evening. ;)

 

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My first attempt at using my new KAF pullman loaf pan. The recipe I used was their insert that came with the pan. It's cooling as I type this, so I won't have cut pics till sometime tomorrow.

Bryna
Luv4Country Soaps

Many a Sunday my wife and son buy a boule at the local farmer's market which they call Spinach Cheese Bread, even though it has lots of other veggie stuff in it too. They like it, so for last week's baking session I decided to try and make my own.

I have been spending waaaay too much time reading all of the interesting comments and hints - love the way people jump in to help. So I decided I have to try to do this "blog" thing - my kids think it is hysterical that Nana is learning such skills. Hope you will bear with me. I made a loaf of nkb today, using 1 cup of white whole wheat and 2 of bread flour (both King Arthur.) My dough was slightly firmer than the last loaf so the folding and shaping was easy.

Oh well...

After reading so much about people's love of the Thom Leonard country French bread, I decided to try it, following the steps in mountaindog's post. Here's the breakdown: