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 »

Sunday Bake Day Resumes, Missing 1

20 09 2009
New Haircut?!

My helper for the day (with an accidentally short haircut)

Well, back home now, it was Sunday and I didn’t have work, baking time. Normally I would be going down to see my girlfriend and getting some help from her with the baking. Well, she is in Alaska now so she wasn’t helping this time. But I still went down to visit her family, the pooch… and the oven. I had an ovenfull of breads on the roster for the day, still keeping with the Bread Baker’s Apprentice Challenge. First for the day was Portuguese Sweet Bread and then both sourdough and commercial yeast Italian Bread. The Portuguese was added to the roster at the last minute when I realized I needed sandwich bread for lunches. The Italian Bread on the other hand was just for fun! Well, I also wanted to test my new brotforms… I didn’t manage to get photos of every step, I was too busy and distracted for that.
Read the rest of this entry »


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 »

Sourdough is Back!

12 08 2009

Risen Phase 3 Starter

New Sourdough!

So I was starting to run low on the Anadama sandwich loaves and I needed a new loaf for my lunches. Flipping through Peter Reinhart’s Whole Grain Breads I was reminded that I wanted to try the method from said book for a sourdough starter. And since the majority of the breads in the book are adaptable to using a sourdough, even if the recipe calls for a biga, I went with the 100% Whole Wheat Sandwich Loaf. But the loaf will come a bit later, first the starter…

Read the rest of this entry »


28 07 2009

Grain Mill

Grain mill and corn

I needed bread for my lunch sandwiches at work, so I decided to go with Anadama for my next bread. I did deviate from the recipe a little bit with a special ingredient, corn meal from my own home grown ‘Bloody Butcher’ heirloom dent corn. Of course this meant a bit more work, I needed to mill it into corn meal.

I’ve used this mill a number of times before, but always making a fine flour, so I had to adjust the mill and my strategy a bit to get a coarse meal. A coarse milling also meant I had to do some sifting and winnowing. When I mill the corn to a fine flour, the bran and any chaff left get milled fine as well and are not really noticeable. However, a coarse milling left large pieces of bran and chaff. The bran I reserved and passed through the mill a second time on a finer setting. Read the rest of this entry »

Artos and Christopsomos

28 07 2009

Artos Dry Ingredients

Dry Ingredients

The next bread on my list from Bread Baker’s Apprentice was the Greek Celebration bread, or Artos. I actually made it twice, the first loaf as Christopsomos and the second as just a plain boule. The first loaf I cheated and made the poolish the same day, but it still had quite a few hours to generate some flavor.

It started off well and I measured out the dry ingredients, I didn’t have either of the two special spices mentioned in the recipe so I just went with the standard, cinnamon, cloves, allspice, and nutmeg. Read the rest of this entry »

Pane Siciliano

23 07 2009
Pane Siciliano

Pane Siciliano

Kind of jumping around the book, partially due to requests for certain items, the next bread in my lineup is Pane Siciliano. A rather unique shape and the inclusion of semolina flour set Pane Siciliano apart from some of the other plain Italian breads. I always enjoy working with semolina, it just has such an interesting texture whether you’re making pasta or bread. For a preferment this bread uses a pate fermente, pretty much regular bread dough (even including salt.) Read the rest of this entry »