Does anyone have a good receipe for Sub Sandwich Bread. My family loves home made subs but I'm never satisfied using the traditional white bread recipe. I love it with meals, or, a great snack with butter, but, not with subs....
Thank you!
Bake, bake and bake, the time passes and you demand more, you want more, you are more exigent.
A couple weeks back, Shiao-Ping picked up a new book and did a nice review on it here. I was intrigued by what I saw and ordered a copy from Amazon which arrived early this morning.
After seeing quite alot of blog entries from my fellow bakers regarding French Flour I thought i'd share a pic of this loaf made earlier today. I spent last weekend in France so picked up some Pain de Campagne flour (Francine) from the massive Carrefour Hypermarket outside Caen. I have used it and Francines white flours before with good results though they are more expensive than the flour I buy in the UK. Total flour weight was 550grams + rye starter and around 350ml of water.
After looking for a pizza peel for home use I decided to try and make one after getting a cheap (£2) non-stick baking (cookie) sheet from the UK store Wilkinsons, only trouble is that now i'm in the dog-house for shortening a broom handle for my baking toy!. Cheers, Steve
Maybe some of you saw this recent Onion feature and thought, "I know someone like that . . ."
How about a little test for deciding if your enthusiasm for breadmaking is a cause for alarm:
1. I bake enough bread to _____.
a. Feed myself (1 pt)
b. Feed myself and my family (2 pts)
c. Feed myself, my family, and the family next door (4 pts)
d. Feed myself, my family, the family next door, and all my co-workers (10 pts)
After seeing and reading about Qahtan's Guinness Chocolate Cake and how delicious it is, I had to try it. Documenting my try, which was made with Murphy's stout rather than Guinness (it's what I had) are these pics:
It turned out of the pan beautifully, Hooray!
From Maggie Glezer's Artisan Baking, you can find recipe here: http://www.thefreshloaf.com/node/16020/essential039s-columbia
While I have been baking in the last several weeks, most of it has been geared to sandwich loaves. Don't get me wrong; that is some pretty important baking. While it has been nourishing to the body, it hasn't been anything to stir the soul. I've had some old favorites: Clayton's Honey Lemon Whole Wheat and plain old honey whole wheat. I gave Beatrice Ojakangas' Granary Bread a try. Lovely stuff, but not at all anything that qahtan or others who have had the real thing would recognize as such.
I started three days ago with tempering the hard red spring wheat to 15% moisture. Grinding and sifting last night to get a 86% extraction. Making and baking today. It was very wet. I might have misweighed or miscalculated. I worked in a little flour and it ended up the best tasting bread I have made in a long time. Made with flour, water, salt, and starter. It was sweat, a little sour, and had a wonderful wheat flavor. I got the red color crust I like. The family thought it was good also.
