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 »

Not quite bread…

24 09 2009
Homemade Purple Basil Ice Cream

Homemade Purple Basil Ice Cream (with balsamic vinegar and eucalyptus honey)

This blog is mainly for bread and other such baking adventures, however, from time to time I will post about some other things I’ve made. Today (as you can see above) is ice cream. This is one of three ice creams I made last weekend. Purple Basil, Mint Chocolate Chip, and Blueberry were my flavor choices this time around. The mint chocolate has already been completely eaten so there will be no pictures of it. Both the basil and mint were made the same way, I scalded the milk for the recipe then added the herb leaves and let them steep in the milk for about 20-30 minutes. After the steeping I strained the leaves out of the mint and continued on with the recipe. The basil I left the leaves in and ran the mixture through the blender to get a bit of the gorgeous leaf color into the ice cream. For the blueberry ice cream I cooked the blueberries (about 2/3 frozen and 1/3 dried) in milk over very low heat until they were somewhat more tender, then the whole mixture went into the blender. 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.
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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…

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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 »