I received a new My Weigh KD-8000 scale to replace the Oxo scale that developed some form of digital psychosis recently. More capacity and an even easier to read display make it a pleasure to use. It's already received quite a workout just since Christmas.
A couple of weekends ago, I was doing some test bakes to finalize recipes for a class that I will teach in December.
First up, Julekake, glossy with egg wash:
And the Julekake crumb:
And it tastes even better than it looks, what with the fruit and cardamom flavors.
My second bake from last weekend had more to do with some fresh figs that I had found than it did with bread. Although I grew up on a farm and had plenty of first hand experience with many kinds of fruit, figs weren't part of the local scene. I don't recall seeing a fig outside of a Fig Newton cookie any time prior to my high school graduation. When I did eventually encounter figs in their whole form, they were dried instead of fresh. The farm, by the way, is located in northern lower Michigan, which explains the dearth of figs.
Consistency has much to recommend it but a person needs some variety in life, too. Hence the first bake from this past weekend - Hamelman's Whole Rye and Whole Wheat bread. Mostly. It seems as though I've had more than my share of white breads in recent weeks. It wasn't the result of any grand plan, just happenstance. And they were good breads, too. They just left me wanting something browner and grainier.
Between wanting a break from my GF experiments and my starter requiring a refresh, it was time to bake something different, something with sourdough. For reasons not entirely clear to me, I keep going back to Leader's Local Breads in spite of its known defects. It probably has something to do with the fact that the breads, when they work, are just so good.
This past week, I've been enjoying my lunchtime sandwiches made with my first-ever gluten free bread. It's been a learning experience, in a good way. The flavor is pleasant, albeit not the least bit wheaty. I think I'd like it better without the buckwheat flour but that's purely a personal taste issue. The crumb is moist and slightly spongy, with just the faintest hint of grittiness. The texture is fairly close-grained, with plenty of small bubbles of fairly uniform size.
It's been two months since I last posted and I've scarcely gotten past the lurking stage here at TFL in that time. The new project has kept me very busy at work, with more overtime than I care for. The good news is that if the project progresses past the current stage, I'll get to work even more overtime for the next three years! Yippee! It's kind of like the airlines; if you fly with them often enough, they reward you by - wait for it - letting you fly even more!
Although this bread is the topic of a number of posts here at TFL, I wanted to make it as presented in Hamelman's Bread (as nearly as possible) so that I would have a baseline for future bakes. Since making it, I have re-read most of those posts and recognize some things that I will employ for the next attempt.
