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On Saturday 9th July, Real Bread Campaign co-founder Andrew Whitley and member Vanessa Holloway took a Chorleywood ‘Bread’ Process (CBP) loaf back from whence it came for its long-overdue retirement.
Federation of Bakers director Gordon Polson, and 'The Chorleywood Bread Process' author Stan Cauvain were also at the event.
Picture credit: Chris Young/www.realbreadcampaign.org
For the full story, visit bit.ly/qz8bQS
This loaf is very heavy and dense and is very good for sandwiches. Adapted by me from Beard on Bread:
In a standing mixer with mixing paddle, put 1/2 cup of water at body temperature, 1 package of active dry yeast and 2 teaspoons of sugar. Turn mixer on for a little bit and then let it stand for five minutes while it proofs.
Add 3 3/4 cups of King Arthur Unbleached Flour, 1 teaspoon salt and 3/4 cup more of body temperature water. Turn on the mixer. If it is too dry and the mixer begins to jump, add 1 teaspoon of water. I don't think more than this will be needed. Let the mixer run until you have a very nice ball of dough.
Change to the kneading paddle. Let it knead the dough for 10 minutes. Take the dough out and put it upside down in an oiled bowl. Rub the dough gently in the oil and put right side up in the bowl and let it rise covered with oiled plastic wrap loosely on top until it is doubled in bulk (about one hour).
Punch down the dough and knead by hand for as long as you can take it. Shape into a nice loaf and put into a large loaf pan. I use a very long pan from King Arthur.
Bake at 400°F and check at 35 minutes. My loaves are taking at least 45 minutes to bake. If you bake this too long, the crust will be very hard. It is crispy if it is baked just right.
Fresh-baked bread from my lunch today at Montmartre, a casual French restaurant in the Eastern Market section of Washington, DC. This is quite possibly my favorite restaurant in DC.
This is Panera Bread. A healthy place that serves a host of soups and sandwiches. A must go spot when you are in need of some variety instead of the usual cafe food or MacDonalds.
I have a thing for bread heels, so I'm never too shy to request the crustiest parts that most diners seem not to enjoy. So... Waste not. :)
The selection:
Brioche with pancetta - moist soft crumb
5 Grain - thick, crackly crust
White
Bread Pudding
Marsala & Citrus {Caramel Sauce & Whipped Cream}. ($7)
The Purple Pig
Chicago, Illinois
(February 5, 2012)
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Second attempt at the No Knead bread. This time I bought Doves Farm Organic Malthouse Bread Flour and made half the recipe. I let it rest for 20 hours, then for 2 more. 15 minutes with the lid on at 250 degrees C, then 10 more without the lid. Could have used another 5-10 minutes for a firmer crust.
Tastes delicious. Shiny, wet inside, but not sticky. Large holes. Crackling crust, although on the thin side. Sweet with butter, savory with cheese.
My family's favorite bread recipe; whole wheat bread enriched with the sweet warmth of honey and molasses and the lovely cruch of millet.
Homemade White Sandwich Bread Recipe on my blog, Baking is my Zen.
bakingismyzen.wordpress.com/2015/03/05/homemade-white-san...
Thadd's ciabatta rolls are amazing. They make me want winter, since that's when they not only have the best crust, but also when I make loads of hearty soups to go with them.
These appear in both client meals and in the breadbaskets I offer.
Blai took me out for dinner at Bocca di Lupo for my birthday last week! Yay, we'd been wanting to try it for ages.