11 11 2009
Baked Pannetone

Finished Pannetone

Pannetone is something I had wanted to make for a while before I had the chance to, or a situation it was appropriate for. Well, heading off to Alaska back in August seemed the perfect opportunity to make it, who wouldn’t want some delicious Pannetone on the road? I figured it would make a nice dessert to take with us, and it is supposed to keep fairly well. With the Pugliese I posted earlier, and the Pannetonne we were totally set!
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Sourdough Focaccia

4 11 2009

Sourdough Focaccia

I’ve made the Focaccia from Bread Baker’s Apprentice a couple of times before, but never with a sourdough starter. And I guess because I’ve made it so many times I completely forgot to get pictures during the process!

This is one of the easier breads in the book to make, you’re given the option to make the focaccia with a poolish or an overnight retarded dough. I took the poolish option, just adding in some of my starter instead of commercial yeast. I mixed the starter with the water for the recipe, as I usually do, then added it to the flour for the recipe and gave it a quick mix, then it was left to ferment overnight. The next evening I mixed in the rest of the ingredients for the final dough and allowed the dough to further ferment, giving it 3 or 4 stretches and folds during the process. When the dough is ready you practically pour it onto a prepared sheet pan! In my case, this was two pans, because I use smaller pans than the recipe calls for. Some dimpling of the loaf, more fermenting, more dimpling and it is ready to go in the oven!

This sourdough version turned out the best of any time I’ve made focaccia, it had a great taste (just the slightest hint of sour) a wonderful open texture, and just the right amount of chewiness. My friends and I ended up making really yummy sandwiches with it when they were here.

Sourdough Focaccia

Sourdough Focaccia

Sourdough Focaccia

Sourdough Focaccia

Once again, submitted to YeastSpotting .
Bread Baker’s Apprentice Challenge


28 10 2009

Assorted Bagels

I’ve never been a big fan of bagels, which is part of why I skipped this recipe at first, but I know a lot of people who like them so I finally decided the time was right.

First step of the recipe is easy, making a sponge, just water, flour and yeast left to expand for a few hours. Read the rest of this entry »

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

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.
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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 »