I took a hiatus from baking bread, failure was part of the reason, the rest ... well, check out my blog, we've been busy and I don't even mention the other loves of my life - Peggy & our 4yr old grand daughter.
But it was time, our local store changed their bread supplies and, sorry, but their new bread sucks.
We have Kindle Unlimited, so I scraped my way through several books and came across a winner: My No-Knead Bread Cookbook: From the Kitchen of Artisan Bread with Steve
by Steve Gamelin (author), Taylor Olson (editor)
Steve's descriptions, recipes and videos are easy to follow and my first loaf was a total success (at least, in my eyes.) It lasted 4 days and was good to eat down to the very last slice. That's a huge improvement on my previous attempts, every one of them turned into a rock within 24 hours - made great toast even if they did look like a Flatbread.
Apparently that 'split' in the side was caused by 'Oven Spring' but I'll have to figure out what that is and how to reduce it, I kinda like the split.
It cuts nicely, is soft and fluffy all the way through, just enough crust although I would be happy with a bit more crunch to the crust. The white/brown swirls in the loaf are due to the recipe using both regular Bread Flour and Whole Wheat Flour, and because they are mixed in the bowl and this is a No Knead Bread, the two flours are not completely blended. In my next loaf, I'll blend the flours before adding them to the mixing bowl.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwoxW8jwO0xD-uXTsmr7zC9r8mKirItLdUyqzXD2vyUJLZ6pMi5BdRSWBkHZQ3Brt9CQQGD3_T0HjFSwr2pndi7qJwtl6UsxXu9BMpC086FHXHGl1n5lwDVrcyrfUgaHKzGu56UK0QVAG/s640/20180107_093926.jpg)
For my next attempt, I'll use his Honey Whole Wheat Bread (PMDO) (Poor Man's Dutch Oven)
If you see me on the water, I might have some bread to share.
Paul
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