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Loaf-ing about
I've had this rather strange compulsion to make bread all of a sudden and rather specific types of bread - what some of my folks might call "yuppy bread", i.e. artisian, focaccia, scones, etc. I did a bit of googling and found a few recipes for each, but the real joy was having a quiet shift at the bookstore today so I can filch recipes from our cookbook section. In order to force me to make bread, I volunteered to bring bread to our coven's Imbolc at the end of the month. Nothing quite like formalizing your future humiliations to get one psyched up to experiment! Any advice for the amateur breadmaker would be more than welcome.
Yesterday at the co-op, I looked everywhere for focaccia but not even with the help of two salesfolks could I find any. I did, however, find miso paste - so I'll be making batches of miso soup for breakfast tonight. I'm not really sure what it is about miso, I find as I get older I crave it almost constantly. The local shops, unfortunately, only carry powdered or pre-made Miso soup with MSG. Must remember to get a few storage containers that are soup-friendly on my way home, though I find I'm laughing at myself over th at given I have several dozen canning jars at home that should work fine.
Speaking of logic failure: If anyone knows why the Mount Vernon co-op prices loose herbs at a pound and has no scale nearby - do let me know. I'm about this *---* close to bringing in my own scale and calculator next time.
O__o
Yesterday at the co-op, I looked everywhere for focaccia but not even with the help of two salesfolks could I find any. I did, however, find miso paste - so I'll be making batches of miso soup for breakfast tonight. I'm not really sure what it is about miso, I find as I get older I crave it almost constantly. The local shops, unfortunately, only carry powdered or pre-made Miso soup with MSG. Must remember to get a few storage containers that are soup-friendly on my way home, though I find I'm laughing at myself over th at given I have several dozen canning jars at home that should work fine.
Speaking of logic failure: If anyone knows why the Mount Vernon co-op prices loose herbs at a pound and has no scale nearby - do let me know. I'm about this *---* close to bringing in my own scale and calculator next time.
O__o
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Mmmm, miso soup. I'm a fan of mellow white miso for soup base even though I know the red is healthier for you.
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I bought a pint of each, mellow white and red, just to experiment a bit.
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I also recommend King Arthur flours, if you can get them. The bread flour works beautifully as a base for additions like whole wheat, seeds, fruits, whatever. If you're going organic, try Arrowhead Mills flours.
Do NOT make a 100% whole wheat loaf your first time out of the gate. You will make yourself nuts.
While this may not be popular, I prefer to use honest-to-gods unsalted butter to grease my loaf pans (my pans are about 70 years old, of blackened tin). Butter *never* sticks. NEVER.
Get yourself an inexpensive instant read thermometer like this one. When done, the internal temperature of a loaf of bread should be 190 degrees F. It will sound hollow when rapped on the bottom . . . but this is not a foolproof test. The thermometer is.
If you want any tried-and-true recipes, let me know. We can discuss how it should feel and look while being kneaded via email, if you like.
Gee, do ya think I like this topic??? I always make bread for circle, and have done so even when we've had 50+ people in circle (cinnamon pear swirl bread).
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2. Yes, I can get King Arthur flour.
3. Understood. Actually, I'm thinking focaccia or a rustic, sound good?
4. unsalted, hmn...may have to get some of that. I typically use salted.
5. I have a thermometer just like it - thank you, will definately use that as my test parameter!
6. Tried and true would be great!
Yes, I think you do. Good question for me to have asked this crowd, eh?
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