Hmm, what did I make?
If you guessed 'gingerbread' from the [url="http://www.thefreshloaf.com/recipes/gingerbread"]recipe[/url] from Floyd, you are right! It is much darker in real life. I need a new camera.
The recipe is so quick and easy and the crystalized ginger was amazing in it!
So! This time there were numerous changes in my method.
1. Ingredients were weighed instead of measured by volume
2. The dough was kneaded longer
3. I paid strict attention to the time -
a.1.5 to 2 hour ferment
b. 20 minute rest
c. proof for 60-90 minutes
d. bake for 35-45 minutes, rotating 180 degrees midway
4. Brushed the top with egg wash
5. Scored the loaf
Results:
This is my first try at a sandwich loaf. I have only made no-knead bread so far.
The recipe I'm using is White Bread - Variation 2 from BBA. I *meant* to make 1 loaf and so was halving the recipe in my mind, but realized I'd added the full amount of liquids accidently so I had more dough than I expected.
Hence, I tried 1 sandwich loaf, and then 3 long rolls, hoping those would be like a hoagie, and 1 round roll.
