Whole Wheat Bread

First Slice: bosche recipe, easy to make, only rises once-in the pan

flavor: robust wheat flavor

texture: airy, not what I wanted

I used regular pans and didn't roll up the dough

Second Slice: Peter Reinhart formula, takes 2 days (one soaker, and one poolish) proofs 2-3 hours in bowl, then 90 minutes in pan. Purpose in the longer process-brings out the flavor of the wheat (Bread Maker's Apprentice). And I've also read that it helps digest the grain (Nourishing Traditions).

flavor: nutty, mild (kids seem to be good with it)

texture: tight, dry (liked the texture, not the dryness)

I like the pans, just wish they had risen a bit taller before baking. With the new pans, I don't think they need to bake for 30 minutes. Bread probably wouldn't be as dry.

My thoughts:

Flavor is different in the loaves. I like both. Kids prefer more mild.

Texture could be based on the way I shaped the loaves and the pans I used. Def happy with the second technique.

So, my next trial:

a) Bosche recipe- use the new pans and rolling it up like the Peter R. directions.

b) Peter R. formula- cooking for 25 minutes

Pain a l'Ancienne

Don't know how to pronounce it, but it sure is amazing. Found this in the "Bread Maker's Apprentice". Thanks to my friend who had checked it out of the library. I had been eyeing it at B&N but didn't know wether to buy it. Who knew...the library. What a brilliant idea.

Okay, so lets get on with it:

Reminds me of the "5 minute a day" bread, but it only sits in the fridge overnight then sits out for 2-3 hours before shaping. I'm learning that technique is a huge part of bread making. One thing with artisan breads is the shaping has to be gentle to not "de-gas" the dough. If its de-gassed then the crumb won't have big holes in it.

This baker is all about formulas (weighing in ounces rather than scooping and measuring). So, I did weigh and also kept track of measuring. Oftentimes, the weight was different than the measurement...I went by the weight-as he suggests.

Formula:

6 cups (27 ounces) bread flour

2 1/4 tsp (.56 ounces) salt

1 3/4 tsp (.19 ounces) yeast

3 cups (24 ounces) ice cold water-put 3 cups water in fridge, then add ice cubes and measure out amount needed

Combine salt, yeast, flour, mix in water with electric mixer using the paddle. Mix 2 minutes. Dough should stick to bottom of bowl but pull away from sides of bowl. Add flour or water if needed. With dough hook, mix on med speed for 5-6 minutes. Place in covered bowl and put in fridge overnight. Day 2, set dough out for 2-3 hours. Fold out onto floured surface. Stretch in rectangle shape (6 inches wide, 8 inches long). Cut in half width wise, then each half cut into 3 strips. Stretch those out long for the baguette. Cook 3 at a time on stone or pan in steam oven at 500 degrees for 10-15 minutes. 13 minutes should be ideal. Peter Reinhardt's suggestion for steam oven is what I've been doing, only add hot water to the hot pan and spray down sides of oven every 30 seconds for the first few minutes. Have to dip these babies in olive oil and balsamic.

Mild flavor (like a french bread), really crunchy crust and excellent airy crumb.

Perhaps leaving the dough in the fridge a few more days might sour it, like the "5 minutes a day" dough.

Ciabatta Bread but more like French Bread

I gave up on the rotation of the photo

60 something percent moisture!!

Didn't really know it was so technical. I'm going to try out the "youtube" guy's knowledge-he claims the perfect ciabatta dough should contain %75 moisture. So, I made up a new dough with just that. I'm not a mathematician but I think I figured it right...ends up being 2 1/4 cup water and 3 cups flour 1/2 tsp yeast 1 1/2 tsp salt.

The crumb turned out with holes in it, YES. It is very moist and was devoured in no time. Happy Family

Good thing i'm the only one reading this...its just so entertaining and fascinating, only to me! And I really am the only one reading this. My stats say no one has checked my blog in a month...AWESOME!

artisan

5 minute a day artisan

I'm happy about this one. Shaped the dough a little different by tucking the bottom in tighter...I noticed that the bottom edge didn't split during baking. Also dusted top with flour and slit in a shell shape.

Bread Baking Distractions...

So, I get a pressure cooker for Christmas (thank you momma) and my bread stone busts in half. Therefore, I have been cooking not baking. Thanks to the day old sourdough bread at the local market and my freezer...we've had bread.

This dandy pressure cooker is incredible. A few favorites so far:

Potatoes:

select saute- add butter, onion, garlic, quartered potatoes. Add lid and select low pressure for 4 minutes or even 3 minutes. Result: golden color, soft as in you don't even have to chew these. They melt in your mouth.

Chicken Breasts:

frozen cook 8 minutes on high pressure with 1/2 cup water added and seasonings on top. Result: tender, juicy, easy to shred. Family loved it.

Pork:

The sauce is what is amazing. For next time, i'm going out for a bottle of the real stuff to replace the cooking wine!

select saute- add 2T. butter, 1 chopped onion, 1 chopped bell pepper, 2 cloves minced garlic

add dried onion soup mix, 1/2 tsp red pepper flakes, 1 tsp salt, 1/2 cup red wine, 1 cup water

place the meat right in the sauce. I've used chicken, pork loin, and pork roast. Put lid on, select high pressure for 25 minutes. Boil the sauce with meat in it for about 4 minutes.

This smelled so good, I actually had a few bites of the pork. It tasted great. Family loved it.

Rice:

Everything just turns out better in this. Even rice. I did some sort of pilaf...a fish broth and seasonings, if I remember right.

There are more. Fish...amazing.

Dough is in the fridge for Ciabatta Bread and I need to go get a stone. Ahhhh, I forgot to mention my sis gave me a peel for my birthday.