This weekend I was very happy to find Harvest King Flour at my local grocery. I used Harvest King in my baking classes, and convinced my boss to use it at the bakery I helped start up. I liked its creamy color, and that it was formulated for longer, cooler rises and artisan breads. I'm hoping to find the retail variety similar in quality--so far, so good.
With floydm's assistance, I think I finally figured out how to post pictures. Hope this one posts ok. This recipe is courtesy of "Artisan Breads" featuring Kossar's Onion Bialy's. Thanks Floyd for your help.
Last week I continued the experiments I have been doing since I learned about this method of bread baking.
I doubled the original recipe and followed the rest of the instructions but for using cornmeal instead of wheat bran ( I had none ).
I was even happier with this loaf. Doubling the recipe will be the norm for me from now on. I might even try tripling it.
I also kept the oven temperature as high as possible, probably about 500F. The crust was deep golden brown tinged with dark brown bits and looked great.
Tonight I baked white bread.
Nothing artisan or fancy about this, just good, simple home cooking. The kind of bread you eat right out of the oven.
I fudged the recipe. It was basically:
3 cups all-purpose flour
1 cup very warm milk
2 tablespoons melter butter
2 tablespoon honey
2 teaspoons instant yeast
1/2 teaspoon salt
Many years ago I went to a place no longer open called "The Lincoln Del". I use to buy a loaf of bread called Egg Bread. It was not sweet, but very yellow in color and was great. It seemed very moist and elastic. Does anyone know what this may be or how I could get the recipe. I have tried to make it at home, but the consistancy of the bread was not correct.
Stayed home today to nurse my lame dog, so I have time to make some notes for myself for future reference:
Result: gorgeous loaf. crunchy chewy crust. The texture is just a little ... moist, like perhaps just a tad undercooked. I forgot to get a temperature. The taste has a nice sourdough tang, but is a little too, too ... rubbery?
I'm trying no-knead bread for the first time, using the sourdough variation I found at Breadtopia. It sounds so easy (and it is), but I'm one of those bakers who is always wondering if I'm doing it right. My dough has been sitting for about 12 hours now at 70 degrees, and it looks ready to me. Bubbly on top, and nice strand development. Perhaps I should go on to the next step, or perhaps I should follow the 18-hour instructions and ... what ... allow more flavor to develop? more later.
