My 9 grain bread is delicious and has become a staple in our house. I tried a simpler approach to mixing the ingredients this time, and it seems to be a step for the better. My typical process, which I lifted from another recipe, is to mix the dough, let it rest for a few minutes, and then...
Loaf 75 – 9 Gr...
posted by carl
Three of these four loaves were made for friends. To paraphrase a line about boat owners, “The only thing better than baking bread is having a friend who bakes bread.” It isn’t any more work to make four loaves of bread than it is to make one or two. When I decided to make a...
Loaf 72 – 9 Gr...
posted by carl
Last April we had all the ETC-SV students from that semester over for dinner, something we’ve done each semester for four years now (see Loaves 43, 44). I baked individual loaves for each person to take home afterwards – something I swore I wouldn’t do again… And I...
Loaf 64 – 100%...
posted by carl
A small refinement on 100% Whole Wheat Loaf 59, this time with pictures! This version has 4.5% brown sugar instead of the 3.6% I used last time per the Reinhart Whole Wheat recipe. I mixed 1kg of dough the night before, putting it into the fridge around 8:45pm. I removed it from the fridge...
Loaf 59 – 100%...
posted by carl
Okay, let’s get this out of the way right up front: I screwed up. I got behind on my bread postings and forgot that I hadn’t dumped the images of loaves 59 to 62 off my camera. Then I went off on a short trip and reformatted the card to start fresh. Damn. No pictures for the next...
Loaves 43, 44 –...
posted by carl
You would think that 28 loaves of bread would get me pretty far along on my mission of baking 100 loaves of bread, but these 28 loaves only count as TWO – one white and one nine grain. They are all made from two huge 4kg batches of dough. Every semester we have all the ETC-SV students...
Loaf 42 – Less...
posted by carl
We had a dinner party for my students last Friday night, and I thought it would be nice to give them all a loaf of bread to take home afterwards. More details about that in the next post (Loaves 43, 44), because this post is about the batch that failed. I made two 4 kilogram batches of bread,...
Loaf 40 – Orig...
posted by carl
My Seeded Whole Wheat Original bread (loaf 38) was almost excellent. The plan for this loaf was to make it again, but sweetened with honey (per my lesson from loaf 38) to tweak the flavor. When I was buying seeds at Whole Foods I decided to try this with their bulk 9 Grain mixture instead of...