I have made this bread using
this recipe over and over. Today it came out of the oven looking like this.
It usually looks like this.
Why is it that the same baker following the same recipe in the same location has one batch turn out like this and the next yields totally different results? Is it the yeast? The humidity (or lack thereof)? The flour? The water? A cold kitchen? The signs of the zodiac? All of the above? The only thing that I did differently was to mix it with a wooden spoon instead of the Kitchen-Aid. I can't imagine that was it, but next time I'll use the Kitchen-Aid just to be safe.
It has a moist custard-y crumb and well developed flavor. This is what artisan bread is supposed to look like on the inside (well, except for the bubble at the top of the loaf) . At least it tastes good.
What was your worst "bread disaster"? I dare you to admit it.
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Yeast and I don't get along sometimes. I can use the same recipe and it'll work okay one time and the next 3 times not work. I am just not good at it and need more practice. I think all your bread looks pretty and like they taste delicious even with the different shape.
ReplyDeleteha! Bonnie that loaf made me laugh.
ReplyDeleteIt still looks delish though. My worst bread disaster was my first try at making bread. Thought it was not a big deal to let it raise... Baked it and ended up with a BRICK. It took me several years before attempting bread making again. Patience is a virtue, but also a necessity when making bread! This recipe looks wonderful. thanks!
Yep, yep, and all of the above! When it's humid, add more flour; when it's dry, add less. A cold kitchen will affect the length of the rising times, etc. etc.
ReplyDeleteKneading the bread long enough develops the gluten, which gives structure and shape to the bread.
My worst disaster? My first loaf of 100% whole wheat bread, which turned out like a brick. I could have built an adobe house with that brick...
There are too many disasters to mention. When we switched to gluten-free eating, the learning curve was steep. As in hire a sherpa, rent an oxygen tank steep. It took a very long time before I was turning out anything even remotely edible.
ReplyDeleteI'll take a good crusty, tasty bread over pretty bread any day of the week.
Thanks for showing off your oops.
It looks wonderful to me! Bonnie have you tried baking Artisan bread in a Dutch oven? I am always going to try it (and don't) -- need to get a new knob or take the knob off my red one. Joni
ReplyDeleteLooks great to me... but I'm not judging a county fair. Seriously tho, isn't the "masterpiece" in artisan bread the wonderful flavor and textures? It looks great... when slicing start at the bump - have a nice snack - and keep cutting. -smile-
ReplyDeleteI had a loaf do that to me too. Reminds me of an elephant's trunk. lol
ReplyDeleteOH! Thanks for the recipe. I just ate a loaf (or most of it I fear) of Volker's Bakery Artisan Bread. Wow. Makes me REALLY want to learn how to bake great bread. I'll be trying your recipe!
ReplyDeleteI think that little appendage gives your bread character:) Your bread looks like true artisan bread. I'd love to toast it and watch the butter melt into the little holes, and then eat it of course:) I have had many bread disasters, when the end result is a brick, mostly when attempting wheat bread. I have better luck with white. I've never tried my hand at artisan bread, but I need to.
ReplyDeleteJoni,
ReplyDeleteI bought a metal knob to put on my Le Creuset but have not switched it out yet, because I love baking the bread on the stone. Let me know if you try your dutch oven.
Cynthia,
Cynthia, I hope you try the Artisan Bread in 5 minutes a day recipe. It is really easy and good.
ReplyDeleteSue, Have you tried adding vital wheat gluten and/or dough enhancer to your wheat bread. It does make all the difference.
It seems like everyone has had a few brick baking experiences in their past.