26 06 2006


This was cooked on a pizza stone on a charcoal grill. It took a bit longer than it would have in the oven as the coals were already winding down from what was cooked beforehand.

It was delicious, and heavenly soft. The bottom got a bit burned though.

The crumb was more open than I’ve had on previous breads, so that was a plus. I did the dimpling you’re supposed to do, but the dang thing sprang it all right back out.

Marbled Pesto Bread

23 06 2006

Pesto Bread

For the dough:
5/8 cup milk
scant 2/3 cup water
2 tbsp extra virgin olive oil
4 cups unbleached white bread flour
1 1/2 tsp granulated sugar
1 1/2 tsp salt
1 1/2 tsp rapid rise dry yeast
7 tbsp ready made (or home made) pesto sauce (I would actually cut this to no more than 5 tbsp, it was bit too much when I made it)

For the topping:
1 tbsp extra virgin olive oil
2 tsp coarse sea salt

1. Remove the milk from the refrigerator 30 minutes before using, to bring it to room temperature. Reserve some of the water and mix it with the yeas, pour the rest of the water, milk, and extra virgin olive oil in a bowl or bread machine pan.

2. Sprinkle the flour over the liquid, then put the sugar and salt on top of the flour.

3. Mix the ingredients together and knead until you have a nice dough. Should be about 4-8 minutes.

4. Put the dough in an oiled bowl and cover to rise for about an hour, or until doubled.

5. Punch back the dough gently. Then roll it out to a rectangle about 3/4inch thick and 10 inches long. Cover with oiled plastic wrap and leave to relax for a few minutes if it is difficult to roll out.

6. Spread the pesto sauce over the dough, leave a clear border of about 1/2 inch along one long edge. Roll up the dough lengthways, jelly-roll fashion, tuck the ends under and place seam down in a lightly oiled 10×4 loaf pan.

7. Cover with oiled clear film and set aside in a warm place to rise for 45 minutes or until the dough has more than doubled in size. Preheat oven to 425F/220C/Gas7.

8. Remove the clear film and brush the olive oil over the top of the loaf. Use a sharp knife to score the top with four diagonal cuts. Repeat the cuts in the opposite direction to make a criss cross pattern, sprinkle with sea salt. (I also sprinkled with some dried herbs. Added some to the dough as well, thyme, basil, oregano. Also added garlic and onion powder to the dough in small amounts)

9. Bake for 25-30 minutes, or until the bread is golden and sounds hollow when tapped on the base. Turn out on to a wire rack to cool.


21 06 2006


These are from a recipe in my other main bread book, of which I don’t remember the title. I also am not sure where it is at the moment. Alas.

They turned out well, the one I had anyway. Gave one away. As with my other ones, still not as open of a crumb as I would like.


21 06 2006


These aren’t sourdough. Just regular commercial yeast driven.

The recipe came from the Bread Bible by Rose Levy Beranbaum. They tasted great, and the texture was fairly good. I still have a hard time getting as open of a crumb as pictures I see.
But they seemed a bit small to me, I know my previous baguettes have been larger than normal, but these seemed small.

Sourdough Baguettes

9 06 2006

Sourdough Baguettes

Two sourdough baguettes, made with the same recipe as my other baguettes, just with sourdough starter instead of yeast. Poor lighting so the picture is not the best, sorry. Not sure how they taste, haven’t had the chance to try them yet, and gave one away.

Second Loaf of Sourdough

1 06 2006

Second Loaf of Sourdough

This is a loaf of sourdough pugliese. It rose quite a bit in the oven, was sort of flat beforehand. I think I let it rise a tad bit too long as it tore a bit on the other side. I guess I should have slashed it. Live and learn.

Went better than the last one, likely because I didn’t need to do the whole fridge dance thing. Anyway, no idea how it tastes yet. Just finished it recently, will cut it later.

First REAL Sourdough Loaf

22 05 2006

First REAL Sourdough Loaf

This is the first real/pure sourdough loaf I made!

Only ingredients were water and flour (and of course ‘wild yeast’ from the flour).

Because of how it spread out in the fridge, it isn’t that pretty. But it tastes wonderful, and, well… makes it so a slice is a rather light snack.

This loaf also used no recipe, just played it by ear. From here on out I’ll try to mix my own stuff and recipes. And hopefully remember to add salt in the future…