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e_moon60

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Bread Today [Nov. 7th, 2009|03:26 pm]
e_moon60
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[Current Mood |accomplished]

And here's today's bread--same basic brown bread recipe, but I did a few things slightly differently, and then instead of dividing it into thirds and baking it in bread pans, I divided it in half and baked it on one of my new spiffy baking sheets (larger than cookie sheets.)   They're not quite round--about 9.5 inches the short way and 10-10/5 the long way.





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[User Picture]From: allaboutm_e
2009-11-07 10:49 pm (UTC)
Lovely -- and a good reminder to get some sourdough started tonight...
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[User Picture]From: gauroth
2009-11-08 01:58 am (UTC)
As someone who has only recently begun making decent bread, may I say that those loaves look spiffing! Making good bread takes a lot of care (and is absolutely perfect with good soup, imho!)
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[User Picture]From: e_moon60
2009-11-08 08:20 am (UTC)
I've been making bread for a shockingly long time now...and was surprised, when I started, to find it much more forgiving than some other things I was also learning back then. If you don't kill the yeast, and you knead it enough, it always seems to come out OK. Some batches are better than others, but making it at least once a week, years on end, raises the quality of the bottom-end batches, just by experience. Making sure the yeast is happy is the real trick to it. It is much easier in a warm climate than a cold one, as the yeast-beasties get very sluggish in the cold.

You're right, homemade bread and homemade soup is the perfect blend.
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[User Picture]From: grassrose
2009-11-08 04:41 am (UTC)
Those are gorgeous. It's almost 11pm, and time for bed, but now I'm hungry
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[User Picture]From: e_moon60
2009-11-08 08:20 am (UTC)
I napped for awhile, woke up at midnight with a headache, and had to have a slab of bread myself.
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[User Picture]From: mevennen
2009-11-08 08:50 am (UTC)
These look lovely!
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[User Picture]From: e_moon60
2009-11-08 09:14 am (UTC)
Thanks! The texture's a little different from my usual, but then my usual are baked in loaf pans. I let the mix sit for close to half an hour while still very wet, before adding the rest of the flour. One of my books suggests a much longer "sponge" stage, to incorporate any handy airborne yeasts, but so far I've resisted. (Usually I want the bread for supper and it's late morning/early afternoon when I get started...) I think both the slight "sponge-delay" and the change in shape had a good effect on the texture. (Though people vary in what they like.)

I'm not completely happy with this bag of brown flour. It's too fine. The previous sack was perfect, a texture I could feel in my fingertips. Same brand, but I must've bought a different variety of whole-wheat.
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