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I think I gave my new Bosch Universal Plus mixer an adequate first trial this afternoon.

Last week, when I was effusing about how wonderful Hamelman's Sourdough Seed Bread was, Fleur-de-Liz came back with something to the effect that it was okay, but Hamelman's Multi-Grain Levain is really good.

This intelligence merged with my wanting to give each of my office staff a loaf of home-baked bread tomorrow, which is our last work day before shutting down until after New Year's Day.

Well, after a bit of a break from baking I'm trying to get the hang of it all over again. I had a few loaves I wasn't happy with so I went back to the first recipes I used, namely the 1984 version of Laurel's. I came up with these, they're the best ones I've made, so obviously I could use some tips! I pretty much make only WW bread, this time with KA.

My grandmother used to make this back when I was a wee little runt.  She called it Peek-a-boo.  So thats what I call it.  It has a very simple list of ingredients and the kids love it (and so do I).

This is a Cherry Peek-a-boo

The ingredient list-

2 Sticks butter  = 226.8 Grams = 8oz.

2 Cups Sugar   = 426 Grams    = 15oz.

3 Eggs

1 Teaspoon Vanilla Extract

Daniel Leader's Pain au Levain formula in "Local Breads" is a mixed white, whole wheat and rye bread. I have made it once before with sunflower seeds, but I thought I should try the "straight" recipe at least once. It turns out, I like it better without the seeds. The whole wheat flavor comes through better, at least fresh out of the oven (cooled for 50 minutes).

 I followed Leader's instructions, except i didn't knead at Speed 4 for 8-10 minutes. I did run the KitchenAid at 4 for bursts of up to 2 minutes. After 9-10 minutes, I got my first window pane! Woo-Hoo!

Pain de campagne

I've ordered a new mixer.

 I've reached the limit of what I can reasonably expect from my Kitchen Aid Accolade 400. It has served me well, and I've certainly learned a lot using it to mix and knead breads. But I want to mix larger batches of dough. I want to try formulas that demand longer kneading times, higher kneading speeds or both. And I don't need to prove that the Kitchen Aid isn't up to a job by destroying it.

Here are some photos of this weekends bake.

I started off with a sponge being made on Friday night for the cranberry bread.  I used a recipe for Pain Rustique bread with modifications made to it for my purposes.  On Saturday I mixed up the the final dough and let it set while I made a couple bagel sponges

Mixed up Cranberry bread dough.

Dough and bagel sponges

Bagel balls

Finished cranberry bread

Well, I dont want to hijack Erics thread so I figured I would put up a new blog for my latest crazy idea.  Pickled garlic.  Now I know, its not bread, but heh, I had bagels proofing when I got into this so it must count somehow.