Nick's fav so far. This bread was sensational. The crust was not too crusty but the crumb was light, and chewy with a hint of honey aroma. The problem here was trying to stop eating more than a few slices. Nic and I in fact ate a whole loaf in one night. Here's another one for Yeastspotting Adam before forming into dough This was actually a very wet and sticky dough. Much more than any of the other breads that I've made so far. After Adam was fully hydrated, the dough was pretty goopy and wet. after first strech and fold The directions said to stretch and fold the dough, so I did. It was then allowed to rest for about 2 hours to proof. second strec The same stretch and fold technique was used for a second time, and again the dough was allowed to rest. This time, I sprayed a little oil on top. formed ciabatta loaves The loaves were shaped and put on a piece of parchment to get final rising. Since it was so sticky, the shape looked a little crazy. crumb shot The crumb could have been a little better, but it tasted wonderful!
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This was so far my favorite recipe from the book. The crumb was so light and chewy and a whole loaf disappeared in one night! The slightly sweet taste along with the melt-in-mouth chewiness was profound. I will be making this one again! This is another for yeastspotting. after mixing the ingredients The dough was fairly easy to assemble into a ball. Braided loaves proofing After a 2 hour bulk rise, I divided the dough and made two braided loaves. done bread The beautiful golden color came from the egg white wash that was applied before baking. Then a sprinkle of poppyseeds was all that was needed before baking. crumb shot The delicious interior. This was fabulous right out of the oven. the recipe said to wait an hour before cutting, but who could do that?
Casatiello is a traditional savoury Easter bread from the region of Campania, Italy. It’s loaded with lots of cheese and pieces of meat, usually salami, and traditionally made with lard. Although traditionally it is made in a ring with hard boiled eggs on top, I decided to bake in a loaf pan and forgo the boiled eggs. Adam again Here is the starter once again bubbling away... I will not be posting any photos of Adam getting his groove on from now on out. For those of you you who are following these blogs, know he is alive and well in all the recipes. Mixing all together Added eggs, flour, butter(yes, this one also has LOTS of butter), wild yeast, and milk resting dough Formed a dough and let it rest added cheese and meat So, the traditional version includes salami, and so this has hot genoa salami added. For the cheese, there is a mixture of Asiago, gouda, and raw milk cheddar cheese. dough being formed into loaf After the dough was allowed to rise-- it was formed into loaves, and then baked in a 350 degree oven for 40 minutes soft crumb and crust Deliciously cheesy and savory. Understand that this is a really heavy dough and not to be eaten often.
I did the Poor man's version here, and I have to say, it was quite good. We've been to Paris and had wonderful authentic french style brioche there, but this one was lighter but still felt buttery and tender. I will post this one also on YeastSpotting. Adam Mixed with the sponge of flour and milk The recipe called for a overnight sponge with yeast and flour and milk. Of course I substituted my wild yeast for the commercial. Very sticky dough Mixed the flour, sponge, salt, sugar and butter until smooth dough was formed. Bulk rising Here is the finished dough ready for the initial bulk rising. Because of this being a wild yeast, I left the dough alone for about 4 hours. shaped into loaves The risen dough was then deflated and formed into 3 loaves, which I chose to braid. When the 2nd rising was finished I then used an egg wash on top and then sprinkled some sliced almonds to give a little crunch. These smelled wonderful coming out of the oven, and the taste of butter and the richness of this crumb made me glad that I chose to bake the poor man's version of this bread. I can't imagine how buttery the other versions would be.
We LOVE bagels. In fact, in the earliest part of our relationship, Nic and I probably ate bagels at least every other day, for a month. Since we have been trying to "watch" our diets, we have scaled back on the bagel eating, but, these bagels make us a little weak in the knees. Adam mixed with flour and water In this recipe, Reinhart has incorporated a soaker as well as a biga, but i am using Adam in place of the biga. The preferment is alowed to sit at room temp for 12-24 hours. working fingers to the bone This recipe calls for 8 cups of flour total! Wow! The dough was really stiff and hard to knead, but I looked at it as my workout for the day. bagels shaped and resting Once the dough bulk rises, it is separated into pieces. Reinhart says he gets 12 bagels out of this recipe,,, I got 16. The pieces are then transferred to a tray to rise again for about 20 mins and then molded into doughnut shapes. The dough is allowed to rise again for 20mins and then wrapped in plastic and refrigerated overnight. delicious The next day, the bagels are boiled and then baked for 10 minutes.
I can't begin to tell you how lovely this bread was. It was fragrant, and the subtle taste of honey and spice was just amazing. Adam bubbling away So here it starts again with the wild yeast being fed and producing many carbon gases. finished dough The dough is completely mixed with all the ingredients: flour, yeast, salt, cinnamon, nutmeg, allspice, cloves, orange zest, honey, olive oil, raisins, and dates. It is left to bulk ferment for about 90mins or so. proofed dough The dough is separted after bulk rising into 3 loaves and left to rise again until it doubles in size. here they are in the oven ready to bake. beautiful bread Here are the loaves hot from the oven before the glaze with honey and orange zest. Crumb Ahhhhh... Wish you could taste this... so yummy!
The story behind Anadama Bread is wonderful: "A fisherman who had a lazy wife came home one day and was tired of the same old porridge made of corn mush and molasses. He decided to take matters in his own hand and added yeast and flour into his meal and baked delicious bread in which he declared: 'Anna, damn her!' " This bread turned out beautifully. It rose higher than almost any other bread that I'd made, and the taste-- absolutely delicious molasses flavor. Because I am baking exclusively with wild yeast, I knew there would be a bit more rise than expected, but the oven spring was incredible! The crumb had a lovely crunchy but soft texture. This is an excellent sandwich bread-- especially for PBJ! Adam-- My Wild Yeast First, I add the yeast and flour and water and let stand for overnight to get the yeast to activate. In the meanwhile, I soaked the cornmeal overnight also. Mixing all the ingredients I next use the dough hook and knead the remainder of the flour and other ingredients together until dough is very elastic, about 10 minutes, or so. 1st bulk rise So, the dough has now doubled in bulk Divided dough into 3 pieces The actual recipe said the divide in two and make 2 loaves, but, my bread was so risen, I thought I could get 3 loaves out of it. Proofing in the loaf pans After going into the bread pans I thought I made a mistake in dividing it into 3 pieces. (they looked a little puny) Ready for the oven No mistake-- they rose nicely. :) Finished bread Wow! what a beautiful spring from the wild yeast.
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