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I am perfecting my baguette technique. So far I have the crust down really well. Shaping could be better.
Might not look like french bread, but it did taste like it. The egg wash I put seemed to make it a lot darker than it should. Also, the loaf was shorter than it should have been, so I had to leave it in the oven longer for it to fully bake.
Like my dad before me, I bake all of our own bread. We consume about two loaves a week on average. Here are the latest two. I haven't purchased a single commercial loaf of bread in close to three years, and frankly, I think that's a great thing. No preservatives, or weird dough conditioners in my bread. Just unbleached flour, water, sugar, salt, butter, and yeast. That's it! And boy, does it smell, and taste, great! Beyond all that, kneading bread can be almost meditative.
Photo taken with the Olympus OM-D E-M1 and M.Zuiko 25mm f/1.2 Pro hand held.
Fromartz recipe: www.chewswise.com/chews/baguette-traditional-fromartz-rec...
But not nearly as good :(
This is absolutely my favorite recipe so far from King Arthur Flour's Whole Grain Baking. It was moist and delicious.
Banana bread, made the old school way from my old Better Homes and Gardens cookbook. Sifted, if you please.
My second attempt at yeast bread. From the recipe at www.recipezaar.com/Crusty-Whole-Wheat-Italian-Bread-38746
Homemade bread fresh from the oven.
Ingredients:
2 pkg. dry yeast
1/2 c. warm water
1/2 c. brown sugar
1 tbsp. salt
1/4 c. vegetable oil
2 1/4 c. warm water
2 to 3 c. bread flour
4 c. whole wheat flour
Dissolve yeast in 1/2 cup water. Stir in brown sugar, salt, oil, 2 1/4 cups water and 3 1/2 cups flour (2 cups whole wheat flour and 1 1/2 cup bread flour). Mix on low speed with hand mixer. Add enough remaining flour by hand until dough is easy to handle while kneading.
Turn dough onto lightly floured surface and knead until smooth (approximately 5 minutes). Place in greased bowl, turn to oil and leave greased side up. Cover with cloth and let rise until double (approximately 3 to 4 hours).
Punch dough down. Divide in half and roll each half into rectangle. (For smaller loaves divide into 4 pieces.) Roll up and place seam side down in greased and floured loaf pans. Cover with cloth and let rise until double (approximately 2 to 3 hours).
Bake at 300 to 350 degrees for 30 to 40 minutes. Loaves will sound hollow when tapped. Remove from pans and brush with butter.
virtualspacetravel.blogspot.com/2012/01/bread-rolls.html#...
They're very good - bake with a bowl of water in the bottom of the oven, steam helps to produce a nice soft crumb