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I was impressed given it was midday Monday on the long weekend. :) This meant all the more to carry back to Toronto!
This was an overnight pure leaven bread that I FORGOT to add salt to. The next morning, I added the forgotten salt and let the bulk rise go for another 2 hours. Then, I formed the loaf (30 min. bench rest first) and let it rise 4 hours at room temp and 30 min. in the fridge. I didn't think it would turn out as well as it did!
All risen, plump, happy and ready to be punched in the gut.
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Focaccia Bread made with EVOO, and topped with minced garlic, fresh rosemary, and parmesan cheese.
This is the first loaf of bread I made with my new bread machine I was given as a gift. Did the whole mixing kneading and baking process in the machine.
100% Sprouted Wheat bread. Nothing but sprouted wheat grain, yeast, and salt. No flour at all. It's CRAZY, cool, and extremely good. Especially with this blueberry-orange jam from Whitney.
I'm very proud of how pretty the loaves are. Especially the bigger one. And it tasted great, too!
I used a recipe from Beard on Bread, about 50% graham flour and 50% white bread flour.
my finished bread from using my sourdough ( the sourdough was three days old)....the two of them was baked in a glassbox with the lid on half the way...and the other ones just in the oven and a bit cooler degrees...but some of them should have been given some minutes more...maybe five minutes...while two of them have a small wet area in the midle of it...