Here is my Mocha Java bread. The bread has the color of WW but only contains white bread flour. It is infused with chocolate and coffee. The crust is soft, with a very soft creamy crumb that has melted chocolate and caramel throughout. With a nice flavor of coffee to go with the chocolate.
Sponge:
Sourdough Whole Grain Sandwich Loaf
With warm weather and more time spent in the garden than in the kitchen these days, I finally decided to give the "no-preheat" method a try since ehanner, crumb bum, sourdough-guy, and many others seem to like the results and the ease (not to mention energy savings).
We're having fun on the farm! With the Mother's Day picnic coming up I decided to bake my own version of a filled braid. I admired the fruit filled braids and loved Floyd's suggestion that a savory filling with a different dough would be good. A search of the BBA formulas led me to use Pain de Campagne because it is said to be suited to shaped loaves; never disappoints. I followed Reinhart's steps with the exception that I used an overnight retarding of the dough after the first partial rise to better fit my schedule.
I started my day off making french bread from some yeast pre-ferments from last night.
After mixing, folding and so on, I figured I am not going to try anything fancy I just want rustic looking bread (ugly bread that is).
And I am happy with the results of my ugly breads.
Funny how the rye discussions have popped up in the last couple of days. I'd been planning to make the New York Deli Rye from the BBA this weekend. I couldn't find white rye flour locally, and had to mail order some. The bread turned out very different from those I've made with dark rye. Looks great for sandwiches. The book calls for sauteed onions in the starter (which I'd probably like), but I chose to omit them to see what the straight bread is like.
I'm just getting a break in the action and able to post after several days away from The Fresh Loaf. I'll never get caught up with the new content; my loss! This past weekend I made a couple of breads with long fermentations to fit into a schedule of Kentucky Derby and NBA Playoffs. I used Bwraith's version of Sourdough Raisen Focaccia with tasty results!
Sourdough Raisen Focaccia
Mini Oven and Eric,
Maybe the world is smaller than I think!
There are some professors at Tech whom I remember very clearly. One is David Cimino, who taught a couple of my Physics courses. He really could draw a perfect circle, about 2 feet in diameter, on the blackboard. Pretty amazing to watch. The name Hanner sounds vaguely familiar but I don't think I had any classes with an instructor by that name. I never did meet a Bornhorst, although I watched Bruce Horst in the nets for the hockey Huskies. Probably doesn't count, eh?
