Blog posts

This being the second time I've baked bread, I decided to try my childhood favorite.

Anadama Bread (from www.anadamabread.com)

Ingredients

½ c. coarse cornmeal
2 T. butter
2 c. boiling water
1 tsp. salt
½ c. unsulphured blackstrap molasses
1 pkg. dried yeast
5 c. unbleached flour

Making it

For my first attempt at English muffins I decided to try Rose Levy Beranbaum's recipe from her Bread Bible.  The recipe uses a sponge/poolish and is an enriched (with butter and honey) dough.  I followed her recipe to the letter, except for diameter size.  After mixing I placed the dough in the fridge overnight for retardation.  She says it can stay in the fridge up to 24 hours.

Mark's Olive Loaf post got me thinking about the flavors I like and what would work well in bread. There are a few combinations that seem to be naturally delicious in other situations. Garlic/lemon/olive oil for example or swap the lemon with another acid, say basalmic vinegar or some other milder vinegar. The contrast between the elements seems to be what makes my senses perk up. Chicken wings with strong garlic and lemon is good. Mint jelly with hot pepper is a surprise treat. Each is a clear distinct flavor on it's own.

I'm indexing the bread recipes in all my books (quite a task) and I'm getting a chance to see what all recipes I have.  In one book, "Making Bread at Home" by Tom Jaine, I found this 100% whole grain recipe: German Sourdough Rye Bread.

Your starter uses 60g wholegrain rye flour, 1/4 cup water at 110 degrees, and a pinch of caraway seeds.  You leave that at about 80 degrees for two days, stirring twice a day.  As always, I used my oven with the light on.

“The sun did not shine,

It was too wet to play…”                         From “The Cat in the Hat” Dr Seuss

Yes, a day of rain and record cold in the Mile High City and we all go nuts.  We aren’t accustomed to anything but sunshine.

So I decided to finally write up my two levain experiment.

I made Anis's baguettes and they came out rather nicely. I was very happy o finally get a good result. But, see, I don't really like yeast bread. Other than sweet doughs, I don't really see the point. So, right away, I decided to take the basic recipe and the techniques and see how a sourdough version would come out. I tried pure sourdough and maintain my dislike. The crumb is just too chewy for my taste. So, the next step was to try it with a touch of yeast. The result was perfect to my liking!

This is my first attempt at multigrain bread using an overnight "soaker" for the grain.  These loaves are made from Mark Sinclair's recipe for Multigrain Bread, taken from his wedsite Back Home Bakery (under recipes).  I followed his recipe except I used King Arthur's (KA) mixture of multigrain (total of 188 grams), which I recently purchased in one of my orders from KA.  This bread is delicious.  Thank you Mark for sharing this great recipe.  The recipe produces 4 1/2 pounds of dough.  I divided it into three 1 1/2 pound loaves and used 2 unlined brotform

Anis-Boabsa-baguettes

Anis-Boabsa-baguettes Crumb

Ive been looking into various recipes and explanations of creating a starter, and i thought id put a summary here.

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Pretty well all of the recipes include a replication step like "divide in two, disposing of one half, and adding back a particular ratio mixture as a replacement". A very few have slightly different steps in the first few days but end up with this process at the end.