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Adventures in Baking...
Jan. 3rd, 2012 05:31 pmHere's my second attempt at baking my own bread.
The first, "Easy white bread" turned out okay, but I forgot to photograph it. This is "White farmhouse tin loaf". The recipe called for a 19" tin and mine was bigger than that, so it didn't get that lovely tin shape. But it's very tasty nonetheless. The texture is better than the first one: the crust is crisp without being cut-gums-open crunchy and the crumb is delightfully soft. Next time I'll increase the ingredients by about 25% and that should fill my tin properly.
( Photo under the cut )
I won't post the whole recipe here as it's from a book, not freely available online. The book as mentioned before is Dan Lepard's Short and Sweet. (I will note, however, that if you have a Kindle, or a Kindle ap, you can get a free sample of said book from Amazon and the sample does include this recipe.)
It takes time to make this - most of the day, if you include the whole rising time - but the result is so worth it. Mass-produced bread just isn't the same.
The first, "Easy white bread" turned out okay, but I forgot to photograph it. This is "White farmhouse tin loaf". The recipe called for a 19" tin and mine was bigger than that, so it didn't get that lovely tin shape. But it's very tasty nonetheless. The texture is better than the first one: the crust is crisp without being cut-gums-open crunchy and the crumb is delightfully soft. Next time I'll increase the ingredients by about 25% and that should fill my tin properly.
( Photo under the cut )
I won't post the whole recipe here as it's from a book, not freely available online. The book as mentioned before is Dan Lepard's Short and Sweet. (I will note, however, that if you have a Kindle, or a Kindle ap, you can get a free sample of said book from Amazon and the sample does include this recipe.)
It takes time to make this - most of the day, if you include the whole rising time - but the result is so worth it. Mass-produced bread just isn't the same.
