That blessed arrangement, that dream within a dream

There's no question about it--my husband is much better at gift-giving than I am.  He clearly puts a lot of thought into it and comes up with lots of great things, many of which I wouldn't think of for myself.  He's directly responsible for my love of cooking magazines, for instance.  About 10 years ago, I had the flu.  The real deal--I was extremely miserable for most of a week.  To make me feel better, Jamie brought me an issue of Fine Cooking to read while I was stuck in bed feeling horrible.  I had cookbooks, and watched cooking shows on PBS, but I'd never actually read a cooking magazine.  All it took was that one issue, and I was hooked. =)  

He's continued to feed my baking and cooking obsession hobby.  He's responsible for quite a few of the cookbooks I've acquired in the past several years, especially since I started blogging.  For our anniversary a couple weeks ago, he got me another gift that I'll be able to use a lot.  He checked some lists of traditional anniversary gifts.  This was number eight for us (though we were together five years before we got married, as well).  There are a few variations, but one of the options for #8 is pottery.  So he went to a wonderful local gift shop and got me a couple of lovely pieces.  One is the gorgeous serving tray pictured in the photos in this post.  (I'm sure the other will make an appearance soon.)  I pretty much immediately wanted to bake something just so I could take photos. =)  I've been having a hard time writing bread posts lately, partly because I think after a while it's hard to come up with interesting pictures.  This was the perfect thing to get me going again.  (And yes, he did consider that I could use the dishes for blog photos.)

To start with, I chose a bread that I've been wanting to make again for a while.  The recipe is from one of my favorite bread books, Peter Reinhart's Artisan Breads Every Day.  The official name is Soft Rye Sandwich Bread.  I just refer to it as sourdough rye, since it does use a sourdough starter for the preferment.  The final dough is spiked with a bit of commercial yeast as well, which means the bread doesn't take forever for the final rise. =)  The great thing about a lot of the recipes in this book is that the doughs require minimal kneading, since they get a long, slow fermentation in the fridge which allows time for the gluten to develop on its own.  The dough can be held for several days, too, so you can bake when you have time.  

The rye flour is just in the perferment, so the rye flavor is fairly mild.  A bit of molasses in the dough adds some flavor and color.  You have the option to add some cocoa powder as well, to darken the color, but I skip it.  Caraway and orange oil are other optional flavorings, but I go for the plain version.  The dough can be baked in loaf pans, or as freeform loaves, which I prefer.  This time, I made the dough into two bâtards.  I dusted the tops with a bit of flour, which makes them easier to score and makes for a nice contrast after baking. 

The verdict?  I love this bread.  I've made it several times now, and it's always delicious.  I can happily eat it just with some butter, but it also makes terrific sandwiches--especially with ham. I think everyone else likes it, too, but this one was mainly for me. =) I love the slight tang from the sourdough and the fact that since I made the bread, I can leave out the caraway, which I don't like. Mmm.

If you'd like to try this bread for yourself, I highly recommend getting the book (or checking it out from your library, if you can).  I've made at least a dozen recipes from it so far, and have enjoyed them all.  

For more wonderful yeasted treats, be sure to check out Yeastspotting!

More fun with bread

Lately my pantry seems a lot more full than before.  And I'm not quite sure why.  Okay, I do have some idea.  I've always had a lot of chocolate on hand.  (And it's about to get worse, since as usual Jamie did his best to completely fill my Christmas stocking with assorted bars of chocolate.)  The canisters for light brown sugar, cornmeal, regular sugar and AP flour live on my kitchen counter, but others are in the pantry--cake flour, dark brown sugar, powdered sugar, bread flour, whole wheat flour, whole wheat pastry flour, rolled oats, semolina.  And with all the baking I've been doing, I keep extra of a lot of stuff on hand--unopened bags of all-purpose flour, bread flour, white whole wheat flour, brown sugar, powdered sugar, granulated sugar.  Most of this stuff I use quite regularly.  And occasionally I'll pick up something just because it looks interesting and I might want to use it in something.  Which is why, when I decided that I was going to try the European Peasant Bread from my new cookbook, I actually had rye flour on hand.  Now I just need to find a container for it...  

Before embarking on my second Artisan Bread recipe, I had to acquire a new piece of equipment as well.  Since the first batch of dough threatened to escape my 4-quart container (I wish I'd taken a picture!), I wanted something bigger.  I managed to get down to my favorite restaurant supply store, Ace Mart, just a few days after Christmas.  Thank you to the nice employee who let me in even though it was about 2 minutes before closing time!  I got in and out with what I wanted, picked the girls up from day care, and went home to make dough.  

This dough is similar to the first one I made from this book, with some whole wheat and rye flour substituted for part of the all-purpose (2.5 ounces each of whole wheat and rye; 27 ounces AP flour).  I went with white whole wheat flour, since that's what I had on hand.  I used an extra two ounces of water (26 ounces total), as I did with the master boule recipe, since I use King Arthur all-purpose flour.  I cut the yeast and kosher salt back to 4 teaspooons each.    (The basic recipe and method can be found here.)

The first loaf I baked from this batch was the simple boule shape.   With the later loaves, I tried my hand at baguettes.  I need to work on my shaping skills!  A boule is pretty easy with this rather wet dough.  I have a harder time making other shapes without handling the dough too much.  I did find some great tips here, with pictures that help a lot.  I got one baguette that turned out pretty good!  

Even though the recipe says it makes 4 1-pound loaves, I found that I was able to make three, but then there wasn't quite enough dough left for a fourth.  So I made a second batch of dough and added the remaining old dough to it, figuring it would add flavor.  I've made three loaves from that and have enough left in the fridge for one more.

The verdict?  We all really liked this one!  The whole grains give some interesting flavor to the bread.  Brianna happily ate it in her lunch all week.  And it makes great toast.  The loaves made with the old dough did develop more interesting flavors, but didn't turn out quite the way I'd hoped--kind of dense.  I'm still working on the shaping issues; I think my dense baguettes were handled too much.  And I've learned that while you can get away with a minimal rising time with this dough, the bread is much better if you let it rise longer after shaping.  I found some great tips here on how to deal with the dense crumb.  On the whole, I'm having a lot of fun experimenting!  

And I'm submitting this European Peasant Bread to Yeastspotting.  

Next up:  Challah