April 8 – Made The Master Recipe/Boule dough with one cup wheat flour. Turns out this is also the Light Whole Wheat bread in the book!
This was my first homemade bread in a while and it was super tasty, although it didn’t get as tall as I wanted in the loaf pan. I think this was because I slashed it after its 40 minute rest right before putting it in the oven which made it unrise. From now on I’m going to slash before it rests.
This bread was amazing for toast and good for sandwiches, but the second loaf’s crust was a little hard.
April 11 – Made Soft American-Style White Bread, substituting one cup of wheat flour for one of the cups of all-purpose. I probably would have tried it with a little more wheat flour, but that was the end of my wheat flour.
This bread smelled amazing, though I think that had something to do with the fact that it was brushed with butter! My loaf came out looking really nice and sliced up beautifully for sandwiches. It was softer than the Master Recipe, which is why I wanted to try it. A great sandwich bread, especially the texture, but it was a little plain tasting.
I think I’d like to try making a mini cinnamon loaf with this dough, and I think it would make nice rolls.
Bread I want to try next…
- Whole Wheat Sandwich Bread inspired by Chris Kimball
- Bagel/Pretzel dough (pretzel bread sandwich rolls!)
- European Peasant Bread
The book: Artisan Bread in 5 Minutes a Day