this bread is called pane di prato (I think, I made it a long time ago). it's saltless bread that is apparently traditionally tuscan. The book I used said that when the venetians ruled the salt monopoly, the tuscans made bread without salt as to not give into the monopoly. it's an acquired taste in my opinion... but it was still good.
Bundt shape for a colleague's birthday:
https://www.flickr.com/photos/33569048@N05/albums/72157618022118071/with/3529688077
So, as would be appropriate for a first post, a first for me: sourdough!
Now, to be honest, that tasted great. I've not baked (or even eaten) sourdough before, and the odour that came off whilst it was baking reminded me of *cough* baby vomit *cough* So I was apprehensive, before that first bite!
Adapted from a friend's home recipe, made with mashed bananas. Very moist and light interior.
Used Trader Joe's white whole wheat flour for the first time. Couldn't tell the difference between KA and TJ flours.
KA $5.99, TJ $2.99.
090515 follow-up observation:
So I'm planting my garden this year for the first time at this house. A couple years ago, while I was pregnant with Rinoa, I had a few tomato plants and a few pepper plants that didn't do too well because they were in an area with poor soil and way too much other stuff. This year I'm tilling up the backyard, finally, and doing things right.
My another 'first time' experience. As always, I'm having fun while learning new skills and trying out new recipes.
It's a spiked dough retarded since Sunday.
New technique applied: Covering the bread with an inverted dutch oven while baking.
http://www.flickr.com/photos/33569048@N05/sets/72157618023122996/
A pretty loaf; more fluffy crumb and less sour than my Ultimate loaf, well-risen, excellent thinner crispy crust. I suspect retarding overnight would increase the sour somewhat.
60 grams 100% starter
180g water
300g high-gluten flour
6g salt
| 70% Whole Wheat Sesame Sandwich Bread | |||
| Can be switched to 100% WW, but Yippee finds 100% WW too bitter | |||
| Adapted From 'The 65 C Bread Doctor", by Yvonne Chen | |||
| Water Roux Starter | |||
I just recently succeeded in completing a mother starter and so I've started to use it to make some sourdough. The first set of loaves came out rather dull looking but tasted quite good.
The second use of the loaves were exceedingly different.
http://chausiubao.deviantart.com/art/Pain-au-Levain-122190327
The starter was 14 days old, I expect it will get even better as it matures
I guess all the hard work and sleepless nights, even the dark circles under my eyes, are well worth it:
http://www.flickr.com/photos/33569048@N05/sets/72157617903700219/
