||[Mar. 23rd, 2010|07:10 pm]
I have started baking bread again, after many years. I had a breadmaker, but it really didn't produce the bread I was looking for: open-textured artisan breads. So I picked up a book on artisan breadmaking and have been experimenting.|
I didn't take a picture of the first bread I made, because it got devoured before I had a chance. Next I took my first shot at baguettes. They came out okay, not rising as much as I would have liked. And it looked okay.
But today's bread: oven spring for the win!
Now to go enjoy the nom!
2010-03-23 11:19 pm (UTC)
Yummy! I love fancy breads. :)
So tasty! Bread was dinner tonight.
Which artisan bread book? And the breads look totally nom-able.
We've been making whole grain bread in our bread machine for at least a year now, and it's so much better than store bought in so many ways. Haven't managed to start with the truly hand-made breads yet, but want to.
BTW we found a local Wheat Montana
co-op and get 16% protein flour for about $0.50 a pound including shipping. If you're interested in ordering your flour in bulk you might see if you have a co-op there locally.
. I don't mind - in fact, actually enjoy - hand kneading bread. I even have sourdough starter incubating. Edited at 2010-03-24 02:33 am (UTC)
Can I come over just to SNIFF your house, please?
Wish I could package up the aroma and mail it to you!
Seriously, woman! Is there nothing you can't do?
Oh, loads! I'm just focusing on diminishing the number. ;-)
Beautiful! My son and I made donuts for the first time last night. And had them for dinner.
Not healthy, but delicious and good practise for me to get back into breadmaking... but I'm lazy and I have a bread machine, so I'll look at your photos and pretend I worked my ass off while the machine makes my apartment smell delicious. :)
One of the things you can do with a bread machine is use it only for the kneading and then do the rising and shaping outside of it - even more convincing that you did something awesome!
I know you have been bread baking of late as well. Is it not the best?
I'll be right there with the butter!
We have good Amish butter with which to slather it!
I just added it to my Amazon wishlist. I am personally skeptical about a dough that doesn't require kneading and what-all has to go into it. My bread would be perfectly safe for you: flour, water, salt and yeast. No dairy, no enhancers. And I do love the 10 minute meditation of kneading bread. But that book has lots of positive reviews, so I will at least peruse it the next time I'm at a bookstore. Thanks!
Cool! I just made my first challa and it came out pretty good (at least the parts that didn't stick to the pan - oops).
The round bread looks DELICIOUS. How does one make round bread?
Instead of bake it in a pan, round it and bake it on a pizza stone. In order to keep it from flattening out on the last rise, do the final rise in a bowl lined with a tea towel or cheese cloth that is heavily permeated with flour - I'm saving my floured tea towel for another loaf. Heat the pizza stone in the oven, and if you don't have a pizza peel or an edgeless cookie sheet (I don't), turn the bread onto parchment paper out on the back of a cookie sheet so you can slide it into the oven. Be sure to slash the top to encourage spring. Bake at 425
And the biggest trick for thin, crispy crust? Mist the oven heavily just before sliding the bread in, then again about 5 minutes into the baking.
So much Passover-based jealousy right now.
Oh, I bet! But home made matzoh is delicious - I was put in charge of matzoh making at one passover and had to make extra trays because everyone was gobbling it up.