An online group, baking our way through Jeffrey Hamelman's book "Bread-A Baker's Book of Techniques and Recipes" at a leisurely pace. Group began ~ April 2010. I joined in a little late, but will try to catch up.
February 2011
Whole Wheat Bread
Whole Wheat Bread w/ Hazelnuts & Currants-one of our favorites
Whole Wheat Bread w/ Multigrain Soaker
March 2011
Aloo Paratha-make up potato filling ahead of time
Whole-Wheat Levain
Whole-Wheat Multigrain
April 2011
Hazelnut and Fig Bread with Fennel Seeds and Rosemary-wonderful bread, but I think the WWB w/ Hazelnuts & currants remains the favorite
Flaxseed Bread-Hubby loves for sandwiches. Very good keeping quality. Surface of dough will separate/tear abit during final ferment due to high seed content.
Traditional English Hot Cross Buns-very, very good. We love the candied orange in the buns. Will probably pipe the crosses on after baking next time.
May 2011
Five Grain Bread with Pate Fermentee-very good, maybe even better than PR's Many Seed Bread from his book Artisan Breads Every Day. I tried making my own rye chops by throwing some whole rye berries in my spice grinder. I used boiling water in the soaker to ensure softened rye.
June 2011
Pain Rustique- we really liked this bread, as it was so similar to ciabatta to us. Instead of shaping it per Hamelman's instructions, I shaped it as I would ciabatta dough.
July 2011
Potato Bread with Roasted Onions- this bread was awesome. Wonderful with soup. Remember to let onions set on paper towels a bit before adding to dough, so that any extra moisture may get soaked up. Oil hands to work with dough if its extra wet.
Olive Levain-Really nice texture, crusty and chewy when done as fougasse. The olives are slightly bitter, but a little butter fixed that :)
August 2011
Oatmeal Bread-nice bread, but a little plain. I had better results with it this time since I let it prove in the loaf pan for over 2 hours after taking the dough out of the fridge and shaping it. I included a little barley flour in place of some of the wheat flour (I used white-whole wheat). Works fine using all KA bread flour instead of high gluten flour and I also use KA Baker's Special Dry Milk in place of the milk called for.
Focaccia-Better than any focaccia I've made to date. Absolutely wonderful!!
Oatmeal Bread w/ Cinnamon & Raisins-Turned out really well I think. I should put a bit more cinnamon sugar inside the next time so that my cinnamon swirl is more pronounced. The cinnamon buns were a perfect use of the extra dough! I liked using the oatmeal bread recipe for this, because I felt the bread was a bit healthier with the whole wheat flour included in it.
September 2011
Whole Wheat w/ Pecans and Golden Raisins-Excellent as rolls!!
Whole-Rye and Whole-Wheat Bread-First bread made in my banneton. Very good!
