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This week's adventure in baking
Back to loaves of bread this week. Well, one loaf. This is from Dan Lepard's recipe for Sour cream sandwich bread. The recipe looked a bit complicated to me when I read it but it was very easy to make and the dough rose like a dream. I increased the amounts in the recipe by about 20% to fit my tin (I must buy a smaller one when I can), and this is the result.
The crust is firm but not too crisp and the crumb is beautifully soft and delicious. Dan says this is the result of using sour cream for the fat content instead of butter. When I'm a bit more confident at this, I must remember that and experiment a bit with my favourites because this was lovely.
The one downside is my fault, I think: the top of the loaf is very crumbly and falling apart and you can see in the picture there are some holes in it. This doesn't affect the taste, but makes it less than suitable for sandwiches. But, as I said: my own fault. When I first sliced it the loaf was still warm. Dan's book says always let it cool completely before slicing, but I love the taste of bread warm from the oven and I just couldn't wait. When the rest of the loaf was cool, those big holes went away.
On the other hand that crumbliness at the top is how I remember the bread we used to get from the bakery before hypermarkets killed most of the local shops. So I know I'm doing something right.
The crust is firm but not too crisp and the crumb is beautifully soft and delicious. Dan says this is the result of using sour cream for the fat content instead of butter. When I'm a bit more confident at this, I must remember that and experiment a bit with my favourites because this was lovely.
The one downside is my fault, I think: the top of the loaf is very crumbly and falling apart and you can see in the picture there are some holes in it. This doesn't affect the taste, but makes it less than suitable for sandwiches. But, as I said: my own fault. When I first sliced it the loaf was still warm. Dan's book says always let it cool completely before slicing, but I love the taste of bread warm from the oven and I just couldn't wait. When the rest of the loaf was cool, those big holes went away.
On the other hand that crumbliness at the top is how I remember the bread we used to get from the bakery before hypermarkets killed most of the local shops. So I know I'm doing something right.