I love experimenting with cold fermentation for developing flavorful bread dough. I started a new (for me) bread experiment yesterday, based on the technique of Peter Reinhart’s book “Whole Grain Breads: New Techniques, Extraordinary Flavor“. In the book, Peter advises to mix both a mash and a biga, refrigerate for at least 12 hours, then [...]
Archive for the ‘Bread’ Category
Peter Reinhart’s Transitional Whole Wheat Bread – Using a Bread Machine
I’ve been experimenting with bread dough, and have found that a long slow fermentation makes the most flavorful, delicious bread! I experimented with my own recipe, but wanted to keep exploring. I’m all about whole grains, so reading Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor seemed like the next logical step! I’m really [...]
Most Delicious Flavorful Whole Grain Bread!
I’ve been experimenting for a few weeks, and I think I’ve found the trick to making delicious flavorful bread dough. It’s easy, but it’s time consuming, taking about 2 days to complete. You can use any whole grain/whole wheat bread recipe, but reduce the yeast amount to 1/2 or 3/4 tsp. Here’s what you do:
First Bread Dough Kneaded By Hand
INSPIRATION from the Kitchen Bootcamp – this month’s challenge is yeast breads. I tried to think outside the box and try something new…very timely since I think my wonderful (and old) bread machine died this morning. I don’t know if it’s recoverable, we’ll see if DH can fix it. The ingredients were in the machine [...]
Whole Wheat Rye Sunflower Caraway Bread
I found a great “cooking challenge group” called Kitchen Bootcamp. The challenge this month is yeast bread, so I’m trying to bake out of my comfort zone. It’s tough because when I bake bread (twice a week), I just don’t have the time to experiment with new techniques, but when I realized my loaf pan [...]
Mixing Bread Dough in Food Processor – Best Bread Ever Book
(For Kitchen Bootcamp. The challenge this month is yeast bread) I found a copy of the book “The Best Bread Ever: Great Homemade Bread Using your Food Processor” at the library. I was intrigued because he introduced a technique for mixing bread dough in a food processor. The book is currently out of print (it [...]
100% Whole Grain No-Knead Bread Retry
When will I learn? Hahaha. I just don’t seem to be meshing with the no-knead bread craze! Whenever I try, it always seems like more work to me, and always makes me feel intimidated by the sticky flimsy dough! Very frustrating. But I keep trying. I’m sure this will not be my last attempt, especially [...]
Crumb & Crust Troubleshooting
Sometimes my bread comes out pretty good, and sometimes it has small issues. For instance, my oatmeal bread from yesterday. The first slice looked and tasted fine…but then this morning, when I sliced a few more servings, I noticed the crumb was a little too crumbly and the crust was coming unattached. I have had [...]
Transitional Whole Wheat Oatmeal Bread Recipe
My DH asked me if next time, I could make a “whiter” bread for him, so this “transitional” bread recipe is for my wonderful dear husband. Even though it’s not 100% whole grain, it still offers a good amount of fiber! Inspired by the Oatmeal Bread recipe found on King Arthur Flour’s web site.
