The “Artisan Bread in 5 Minutes a Day” (ABin5) recipe says the dough will last up to 14 days in the fridge. It’s been eight since I made Loaf 33, so I thought it would be a good idea to see how the remainder of the dough is surviving. I’ve been smelling it every few...
Loaf 34 – More...
posted by carl
It was time to feed my SFBI sourdough starter, so I used that as an excuse to try a new batch and see if I can improve the crumb that I’ve been getting. The recipe and process was the same as Loaf 29 until the final shaping step. I did the first sourdough feeding on Wednesday evening,...
Loaf 33 – Arti...
posted by carl
This recipe is from the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois – or ABin5 as its online shorthand has evolved to. The book has been on our shelf for almost a year, and I’m only now delving into it. You can’t actually make bread in five...
Loaf 32 – Iris...
posted by carl
My Irish bride requested Irish Soda Bread for St. Patrick’s day. She had a recipe on a 3×5 card from an old family member, but isn’t sure exactly who – so we decided that it must be the traditional family recipe. Before making it I did some research online about soda...
Loaf 31 – Lean...
posted by carl
We got together with Sarah’s family and decided to take bread as a gift. I’m confident with Reinhart’s lean bread recipe now, so that was a given; but I acquired some new bannetons to try out my shaping skills with. The one I have been using at home is for much bigger loaves...
Loaf 30 – A Ba...
posted by carl
The lean bread recipe from Reinhart is now my favorite bread. In this batch I used instant yeast rather than active dry, and it made a real flavor difference – the smell and flavor of the yeast was definitely there adding a nice layer to the experience. My shaping this time was better...
Loaf 29 – SFBI...
posted by carl
I used the same recipe as Loaf 27 – the “two feed liquid levain sourdough,” made from the SFBI starter now in it’s third generation. The first step was to take the starter I made after Loaf 27 and do two feedings over a 24 hour period to get it to a 100% hydration, and...
Loaf 28 – Lean...
posted by carl
With all my new knowledge I felt like it was time to take another pass at Reinhart’s Lean Bread recipe – the one I used in Loaf 16 that made me mad at bread. Success! (Mostly.) Between then and now I’ve learned a lot about measuring ingredients, and I discovered that I...