Pain de Campagne

13 10 2009

Tabatière shaped Pain de Camapgne

Pain de Campagne loaf in a Tabatière shape


This bread ended up being somewhat abused, but it still turned out very tasty and nice looking! I had planned out the day and while I had a meeting at school, that I was expecting to take quite a bit of time, things still ended up funky. My best estimate for when I would get home left the dough for this bread with about 2 to 3 hours left on the bulk ferment. As it turned out, I had to have my mom give the dough a quick stretch and fold for me and stick it in the fridge. But of course then things started moving fast, so it never should have gone in the fridge…

Why don’t we go back to the start… Read the rest of this entry »





Another Sunday… Time to bake!

6 10 2009
Lavash

Cinnamon Sugar Lavash

Well, Sunday rolled around again and that meant it was baking time! This Sunday brought three separate things to bake, Light Whole Wheat from Bread Baker’s Apprentice, Lavash from Bread Baker’s Apprentice, and a 100% whole wheat loaf from a recipe my mom had found online (it was an attempt to duplicate a store bought bread my dad used to love, but is unfortunately no longer made).

The Light Whole Wheat loaf seemed like it would be great for my lunches this week, and I was hoping the other recipe would be able to come close to that bread my dad liked, he usually has it as toast in the morning. The Lavash was just because I felt like it! The first one I made was the Light Whole Wheat.
Read the rest of this entry »





100% Semolina Pugliese

1 10 2009
Baked Pugliese

Finished Loaves

Once again, one from the archives (well, I never posted it, but it was made a while ago). I made this pugliese right before we left for Alaska. I figured it’d be a good bread to take a long on the road with us, since it looked like it would be good for snacking or sandwiches. I also decided to make a fairly large change to the recipe for the pugliese, instead of the suggested mix of extra fancy durum flour and bread flour, I went with 100% extra fancy durum. In addition to that deviation, I went with my sourdough starter as a leavening agent for the bread, partially because I figured it would keep longer that way. I did make one mistake subbing in the extra fancy durum, I read the part of the recipe that mentions durum absorbs more water backwards. So instead of extra water I used less… oops. Read the rest of this entry »





Cranberry Walnut Cinnamon Swirl

30 09 2009
Cranberry Walnut Cinnamon (supposed to be swirl) Loaf

Cranberry Walnut Cinnamon 'Swirl' Loaf

Another archival post here, I made this way back (or something like that) on August 12th.

This was a relatively easy bread to make, just a few sticking points. The dough came together fairly easily, although I think I probably incorporated a little bit too much flour when I was kneading. Read the rest of this entry »





Corn Bread

29 09 2009
Corn Bread Muffin

Baked corn bread muffin

This is an ‘archive’ post (and a small one as there wasn’t much to making this recipe, and I only got 2 pictures). It wasn’t actually in any archives, I just never had the chance to post about it previously, only post photos. The cornbread recipe in Bread Baker’s Apprentice is a bit different than ones I’ve seen previously, never seen a soaker before in corn bread, or bacon. Because of these vast differences I was excited to try this version of corn bread.

Well, as mentioned the recipe starts off with a soaker. I again (as with the Anadama bread) milled some of my home grown bloody butcher corn. It is still a bit tricky to get a coarse milling of the corn with my mill, the bran and little bits of chaff make it very difficult to get a nice clean coarse grind. I need to find a better solution, but for now sifting with sieves will have to do. Read the rest of this entry »





Multigrain Bread Extraordinaire

28 09 2009
Multigrain Bread Extraordinaire

Multigrain Bread Extraordinaire Pan Loaf

Sunday again, at my house this time. And once again I need a pan loaf for sandwiches! I started flipping through Bread Baker’s Apprentice looking for my next target. The Multigrain Bread Extraordinaire caught my eyes, without so much as a picture! People who know me probably wouldn’t be surprised by this, because as much as I love various artisan breads, whole wheat or multigrain anything will make me sit up and take notice. And no, I don’t eat cardboard in my spare time. Read the rest of this entry »





Ciabatta

18 09 2009

Sourdough Ciabatta

Sourdough Ciabatta


Making the Ciabatta from Bread Baker’s Apprentice has been quite the adventure. I think I’ve made it four times (recently that is) now? Before I’ve really been happy with it.

The first time was an utter disaster, I had a friend that kept talking about making ciabatta but not doing it. So I took it upon myself to give him some ready made ciabatta, just needing baking. Unfortunately, they rose far more in the fridge than I was anticipating and became very stuck to the couche, I tried to bake them at home and they turned out okay. But nothing great. Read the rest of this entry »








Follow

Get every new post delivered to your Inbox.