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May Bread Bake-Off
Posted: 07 May 2010 12:09 PM   [ Ignore ]   [ # 31 ]
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I checked with my friend some time back regarding making almond flour in his grain mill, and he said it’s not possible. I’d also be very interested in getting one that can do both so keep us updated, Julie! Beth and I will appreciate!

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Posted: 09 May 2010 11:02 AM   [ Ignore ]   [ # 32 ]
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Here is Rose’s 100% Whole Wheat Epiphany Loaf, recipe on the blog:  http://www.realbakingwithrose.com/2006/11/rose_levy_beranbaums_100_whole.html#more

I love this loaf!  The texture is wonderfully moist and not at all mealy like some whole wheat.  It is intensely flavored, and I always love nuts.  I had a slice this morning, toasted, with additional walnut oil (La Tourangelle) for dunking and orange juice.  Mmmmm.  We’re planning on bread and cheese (and salad) for dinner, followed by the Lemon Crown. 

I did use freshly ground red wheat berries, I ground them in my Osterizer mixer, and then put that through a fine strainer, returning any larger bits to the blender.  I still think I didn’t get as fine a grind as the recipe intends, because the sponge was very thin and soupy and not thick enough to hold on to the bubbles that were meant to be whisked into it. 

My texture was a little denser than the recipe suggests (but still delicious), I think because of the lack of benefit from whisking the sponge, and because I had a difficult time limiting the rise to 1.5 times.  The first and third rises were as directed, but the second rise I put in the fridge for an overnight, and then left the house.  When I returned, it had exceeded the 1.5x limit, and I did press it down, but Rose says that the key to whole wheat is to not let it exceed 1.5x so the gluten doesn’t tear. 

I was a little worried about the flavor of both the wheat berries and the honey- the wheat berries do indeed smell grassy, like Rose mentions in the recipe, and I’ve never much enjoyed the flavor of honey, but the finished bread was sublime.  I will definitely make it again, it’s great to do some baking that is totally, completely healthy!

Added by later edit:  Now that I’ve had the bread with cheese (we had a local farmhouse cheddar and Manchego), I must say that pairing it that way is incredibly good!!!

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Posted: 09 May 2010 11:06 AM   [ Ignore ]   [ # 33 ]
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Julie - looks great, wonderful crumb! Lots of walnuts in it, wonderful. Yes, that’s why I like baking bread, you can bake and have a result that’s good to eat.

Happy Mother’s Day, enjoy the Lemon Crown!

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Posted: 10 May 2010 08:49 AM   [ Ignore ]   [ # 34 ]
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Thanks, Silke!

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Posted: 17 May 2010 11:55 AM   [ Ignore ]   [ # 35 ]
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So I didn’t get to the burger buns yet, that’ll happen next weekend I think. But I needed to make bread (my first in the new kitchen!) and figured I could try one of Rose’s. I picked the Whole Wheat Sandwich Loaf http://www.realbakingwithrose.com/2008/06/whole_wheat_sandwich_loaf.html

Instead of 50% whole wheat 50% bread flour I used 75% white whole wheat and 25% King Arthur High Gluten Flour. I didn’t have old starter, but old bread, so I used the old bread method. It was getting a bit late so I cut some of the rise times a little short, and my pan was huge (13” x 4”) but it came out pretty nice. I got to about the same volume as Rose’s directions called for so I guess it rose enough.

Taste: Like Julie, I was worried about the honey taste, but you can’t taste it. The bread has a nice chewy crumb, and I think it will be great for sandwiches and for French Toast. However, I have to admit that I find it a bit boring. I think I’ll temper with the recipe a little, use ground flax seed instead of the oil, and put in some sunflower and sesame seeds to kick it up a bit.

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Posted: 17 May 2010 01:08 PM   [ Ignore ]   [ # 36 ]
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That is a big tin!!!! Your crumb looks good though,  I get this terminology from going on bread blogs, I would never have said that a little while ago!  LOL! LOL
I’ve made some bread today, the Cheddar Cheese loaf, just out of the oven, still cooling down.  I will take some pictures when I cut into it, which you’re not supposed to do until it’s cool I’m told.

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Posted: 17 May 2010 01:45 PM   [ Ignore ]   [ # 37 ]
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Silke, lovely loaf!  It looks like it has the perfect sandwich loaf “crumb” (Jeannette, I learned that from you!  cheese ).  Congratulations on your new kitchen!!

Jeannette, looking forward to seeing your loaf.

Added later by edit:  I’ve caught some funny typos before, but that line above used to say, “Jeanette, looking forward to seeing you loaf”  red face .

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Posted: 17 May 2010 01:59 PM   [ Ignore ]   [ # 38 ]
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Thanks Julie and Jeanette! You guys crack me up with the “crumb”. Isn’t there a bread book, Peter Reinhart perhaps, that’s called Crust and Crumb?

Also looking forward to seeing Jeannette’s loaf. And Jeannette loaf. grin  A cheesy loaf sounds great!

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Posted: 17 May 2010 03:29 PM   [ Ignore ]   [ # 39 ]
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Here’s my Cheesy Loaf!  It’s from Rose’s Bread Bible, on p.280.  I like the texture, it is very light, more cake-like than bread, but I was a bit disappointed with the look of it.  It has dipped in the centre, not sure why.  I was going to make the Butter Dipped Rolls, anyone made those?  I might give them a try next but I do like the Sourdough bread I make, it is getting better each time I make it!

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Posted: 17 May 2010 03:48 PM   [ Ignore ]   [ # 40 ]
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Oh that looks yummy! Is the cheddar just on the top? That may be what pushes it down. I’ve seen those breads in Germany, and they always have a dip in the middle where the cheese is sitting on.

Btw my bread made an excellent grilled cheese sandwich!

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Posted: 17 May 2010 04:24 PM   [ Ignore ]   [ # 41 ]
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OOOHHH, that looks good, Silke!  As to my Cheddar bread, no the cheese was in the dough not on the top.  I think I may have left it too long before putting it in to bake as my daughter phoned just as I was preparing to bake it.  No matter, it still tastes good, better now that it is completely cold, I’ve just had a piece and the cheese flavour comes through much stronger now.  I think it will be tasty toasted, it won’t last long, you can be sure! tongue wink

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Posted: 17 May 2010 07:06 PM   [ Ignore ]   [ # 42 ]
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Looking closely at your bread it looks like you have larger holes at the top than at the bottom. Did you let it rise on a cold surface perhaps? Or perhaps it’s just as you said, that you let it stand too long.

I think I’ll have to have another sandwich. Mmmmhhhh….

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Posted: 17 May 2010 08:57 PM   [ Ignore ]   [ # 43 ]
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Jeannette, your cheesy loaf looks absolutely delicious!  I’d like a slice, please smile .  Sometimes I get a shape like that from a combination of cutting a slash in the top and overproofing (my whole wheat loaf had some of that shape, too). 

Silke, that is one tasty looking sandwich, is that basil?  And what kind of cheese?

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Posted: 17 May 2010 09:20 PM   [ Ignore ]   [ # 44 ]
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Nothing so fancy, I had a bag of salad greens and picked the ones that looked like they had the most taste. I often use my iffy-getting salad greens for warm dishes… The cheese was the last little bit of a goat Gouda. I made one more with oyster mushrooms and the last little bit of a blue cheese. I was a bit more careful with the heating and it was nice and evenly browned and crispy. Yum! I’m glad I made the bread after all, my standard bread doesn’t work for these things.

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Posted: 21 May 2010 01:11 PM   [ Ignore ]   [ # 45 ]
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Footnote: Hubby came home and had some of the bread for breakfast and didn’t like it. I guess it’s back to baking crusty bread for my German man! Have to admit that I like it better in the cheese sandwiches than by itself. And it would have been good toasted I think but we don’t have a toaster here.

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