Now that actual bread and baking season is among us, I found that my spring bread entries were still waiting to be published. Other than the standard Cranberry, Sunflower, Seed, and Orange loaf, the other two were good, but not necessarily standards. I’m already in process of attempt #10. More actual bread pictures will follow (hopefully).
Attempt #7 – May 26, 2015 – Cranberry Sunflower Seed Orange
24 hour first rise. 15 mins covered. 25 mins uncovered. Maybe the long first rise was a bad idea because this loaf came out too wet. For the first time, it was so stuck to the dutch oven that I had to rip it out in half. Not much rise. Still tasted good.
Attempt #8 – May 30, 2015 – Toasted Grains – Quinoa, Flax, Millet
1 tablespoon of butter
1 cup mixed grains (quinoa, flax, millet)
Idea taken from Girl Versus Dough. I rinsed the quinoa earlier in the day and let it dry. I melted the butter (more than 1tbsp maybe?) and toasted the grains on low-medium heat for about 10 minutes. I used way too much butter, but it smelled fantastic. Proceeded with my usual recipe (almost one third WW flour).
First rise was about 20 hours. The smell of the bread was even more lovely this time because of the toasted grain.
Attempt #9 – June 13-14, 2015 – White Loaf
Idea taken from The Kitchn. I only used white AP flour, same yeast/water, but I added 11g of kosher salt (accidentally poured too much). After the first rise of about 14 hours, I shaped it into a loaf and put it into my 10×6″ silicone Ikea loaf pan. Even with the silicone, I lightly oiled it with canola and put wheat bran in it. The oiling was not necessary, but the wheat bran made a nice crust. Second rise was for over an hour. I put it in oven for 30 minutes, turning it half way at 15 min. It did not have a good vertical rise (most my breads don’t for some reason).
It was a bit too salty as expected. Crust was still good, but more delicate than usual. I’d do this loaf again though 430g of flour seems a lot for a small loaf.