This bread was made from the Whole Wheat Oatmeal Bread recipe in George Greenstein's book Secrets of a Jewish Baker. It's a really good bread, which has a very nice flavor and somewhat reminds me of a Scandanavian bread in texture; fairly open but substantial. The recipe call for a sponge but this bread isn't difficult to make and is baked in a loaf pan. As Mr.
As some of you are aware, I have been experimenting for the past few weeks with various English muffin recipes in an attempt to determine what I think is the recipe that truly creates the closest thing to an authentic English muffin. The exercise has been quite interesting and productive. So, here's my opinion, for what it's worth. Dan Lepard's recipe has no equal. Mr.
Dan Lepard has hit a home run with these English muffins. They're what I imagine English muffins should be and, in my opinion, they're about as good as it gets. Mr. Lepard posted a link to his recipe in The Guardian newspaper article, which I have inserted below the photo.
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.
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
If anyone is interested, King Arthur has marked their videos/DVDs 1/3 off. There are some very good instructional videos/DVDs available from their site and you can't beat their marked down prices. A while back I purchased two DVDs; The Baker's Forum - Artisan Breads with Michael Jubinsky and the Ciril Hitz - Simplified Bread baking: Baguette to Pretzel. They're very good for entry level home bakers and also good for experienced bakers, to brush up on techniques. When I purchased the Artisan Bread DVD it was $15.00 and is now $9.99, etc. Here's a link for anyone
Using Mike Avery's refreshment method (every 8 hours), after a 2 day refreshment I placed my starter in my jar (slightly less than half filled) clamped on the lid (with rubber gasket) to seal it and placed it in the refrigerator. Next day I had a very active starter. So, instead of tossing 2/3 and refreshing it again before storing it back in the fridge, I decided to hold out the 2/3 "discard" and make some whole wheat sourdough bread. Incidentally, this is a 10 year old Nancy Silverton starter. I'm not suggesting that Ms.
Yesterday I made Rose Levy's Cinnamon Raisin Loaf from her Bread Bible. It's an enriched dough, using a sponge and lots of butter (no eggs, except one beaten as a wash for the interior of the rolled dough. It gets rolled out, an egg wash applied, sprinkled with cinnamon sugar and rolled into a loaf. It's somewhat labor intensive but the recipe produces a really good bread. However, there's a mistake in her recipe, which if you have Bread Bible, you should note. On page 261 - "Flour Mixture and Dough", she lists the ingredients: flour, dry
