Follow on the bread

well I will make some changes to that recipe. It is OK but the bread did not raise as high as I would have liked it.  The loaves were small  and dense with a nice crust. Much like you would find in an artisan bakery.  The bread had a good flavor. I still have some in the fridge so I will bake it in a few days to see if it develops a sourdough type taste.

Bread

I have two loaves of bread in the oven as I write this.  It is one of the recipes that I wanted to try to pass on to you.  I have pictures and will post the results later.   The recipe I used lets you make a large "mother" batch that you take dough out as you need it for up to 14 days.  It came together well and the bread looks good.  Stay tuned!

Artisan Bread

I am doing some experiments with recipes for Artisan Breads.  These recipes are ones that do not use a lot of yeast and have long times for fermentation and raising.  They also rely on the air born yeast that is all around us to help.  Because they use such a long raise time ( usually about 12 - 24 hours) they develop a richer flavor and some will remind you of sourdough.  So stay tuned and I will post pictures of the research and the results.  (This will not be good for my waistline!  But I always like to go the extra mile for my readers and followers!)

More later!