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Tuesday Night Bread

2009/06/17 06:48:40

On the weekend I baked some bread for a friend of Shannon’s who has just had a baby.  On the way to deliver it we made a few stops and so were tortured by the smell of fresh baked bread in the car for a couple of hours, so I decided last night that I should make some bread for us as well.  I made my standard batch of dough based on the Black Canyon Sourdough from sourdoughhome.com, which is quite a good source of sourdough baking information.  My only change is to reduce the amount of white flour to 500g from 750g, and to up the whole wheat to 380g to make up the difference.  I find that the bread comes out nicer with more whole wheat.  For the flours I use standard Robin Hood white bread flour, my whole wheat however I get fresh ground from Prairie Mill Bread Co. they mill it fresh and you can just waltz in whenever and pick up a 5lb bag.

I split my batch of dough into 2, the first I formed into a traditional boule and proofed it in my reed proofing basket that I dusted with wheat bran.  The second I rolled out into a 9”x12” rectangle, and coated with grated cheddar. I rolled it into a log and proofed it in a standard loaf pan (I don’t have any pictures of the building stages cause I was in a hurry).  Once all the dough was proofed (about 2.5 hours later) I baked the cheese loaf off at 375 for 30 minutes.  The boule I baked a bit differently, it went into my La Cloche clay baker that had been pre-heated to 450.  The boule baked for 20 minutes with the lid on and then another 10 with the lid off to develop the crust. 

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Everything turned out pretty decent (in my humble opinion):

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I had a couple pieces of the cheddar bread this morning for breakfast toasted and I have to say they turned out really good for a first experiment.

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