I used to make the buttermilk bread from the Laurel's Kitchen Bread Book as our everyday sandwich bread, but then I discovered an overnight fermentation recipe and the colour, texture, and taste are so much better, I don't think I can ever go back to an all-in-one-day bread recipe.
These are quite possibly the best thing I've ever made from my sourdough starter, and by far the quickest and easiest. Crumpets are my most favorite storebought baked item - they are soft & chewy with big, open holes on the top for the butter and honey to seep into. They are wonderful, and I had almost given up hope of making my own when I happened across this old recipe on the King Arthur website.
It worked like a charm!
I didn't have time to post detailed entries on my latest bread attempts, but here's a quick roundup and some photos of what I've made in the last week:
1. Sunflower Seed Rye
This was a 30% rye recipe/formula that I learned at the artisan bread course I took last fall. The 70% hydration dough uses my sourdough starter built up with rye flour the night before, and some white flour added the next day along with some toasted sunflower seeds.
Thanks to the advice I received on my last post, I thought I'd try the Buttermilk Bread from the Laurel's Kitchen Bread Book. What a difference from the oatmeal bread of the other day!
This is what happens when one tries to make the Oatmeal Bread from the Laurel's Kitchen Bread Book on a day that turned out to be too busy to make bread!
The night before, I had cooked 1 1/3 cups of Roger's Porridge Oats* in 2 cups of boiling water, adding 1 Tbsp of salt once the porridge was off the heat. I left the porridge to cool overnight in a glass bowl covered with plastic wrap.
My first post! I keep my bread notes in a cheap notebook stuck to my fridge, but thought a bread blog might work better, and enable me to share my notes. I am fairly new to bread baking and find some of the posts here rather intimidating. I took an artisan bread baking course at our local technical college last fall, developed a wild yeast starter during the class, and was off and running with the longer-fermentation methods. Before the class I had been making all our bread, but just plain whole wheat sandwich loaves from my own flour, mixed and kneaded and bak
