BREAD baking

[Susan Otcenas]

I've got a batch of Volkornbrot (sp?) in my fridge right now. I'll make my first loaf this evening!

How did it come out?

[smilingcat]

I'm not satisfied with my bread. Been reading/studying out of "Peter Reinhart's whole grain breads New techniques, extraordinary flavor"...

I'm bit torn between the no knead bread recipe and the "artisian" bread from Peter Reinhart. It's more from a classical method... I understand the concept of enzyme action, yeast action, making of sponge...

The bread photos everyone is posting is so tempting, maybe I do need to get the book and try something easier.

[Susan Otcenas]

I'm not satisfied with my bread. Been reading/studying out of "Peter Reinhart's whole grain breads New techniques, extraordinary flavor"...

I'm bit torn between the no knead bread recipe and the "artisian" bread from Peter Reinhart. It's more from a classical method... I understand the concept of enzyme action, yeast action, making of sponge...

The bread photos everyone is posting is so tempting, maybe I do need to get the book and try something easier.

Would you recommend this book as a good read?

[Susan Otcenas]

After making the apple streudel bread, I still had 2.5 pounds of the whole wheat brioche left. So, last night I prepared a batch of the pecan sticky buns from HBin5. After putting the uncooked buns into the pan, I put them back in the fridge. I took them back out at 5am this morning to rise while I went to the pool. Popped them in the oven when I got home.

Wowie Zowie, are those things YUMMY! I only ate a teeny corner of one, then brought the rest to the office, where they were promptly demolished.

[GLC1968]

Susan - a great book for reading about bread is this one:

http://www.amazon.com/Bread-Eric-Tre...540260&sr=1-11

Totally different from the 5-min technique obviously, but it goes into nice detail about why it all works the way it does. Really enlightening (and a good read, too).

If you want to borrow mine, you are welcome to. I can't do any bread the traditional way until summer anyway.

[bmccasland]

Last week I went an annual big camping event - go camping with 4000 people. Anyway, through connections, we had a baker in camp - the event had a "merchant's row" which included some food merchants, one of which was a whole grain bakery. Since said gentleman flew in for the event, he needed to borrow a tent, cot, and sleeping bag from some of us locals - so he felt compelled to pay "rent" by bringing us goodies. One late afternoon, Llwellyn appeared with a raspberry/chocolate streudel that was wonderful. It did not last very long. We're trying to convince Llwellyn to come back next year, and we'll put him up. We like his form of payment for camp fees.

[BleeckerSt_Girl]

Well, I've been very neglectful about baking bread for the past couple of months. But....I've been doing a lot of other cool and positive things in my life, so sometimes I just have to accept the fact that I don't have 48 hours in each day, much as I'd like to!

On the positive side, I've been playing more music, doing more fitness walking, getting involved more with both honeybees and helping wild native bees, and today I began hoeing and planting seed in my big vegetable garden.
Oh...and then there's always actual work.

[GLC1968]

How did it come out?

Delicious! We have it on the menu for tonight with some nice cheeses and a glass of Pinot.