Yesterday I had lunch with a girlfriend and spent a lovely four hours or so just reminiscing about past, present and future activities and dreams. We hadn’t seen each other in about one year which is way too long, for I enjoy her company immensely. She makes me laugh and we share similar views on so many things. Plus the camaraderie of nursing binds us together forever as soul sisters if nothing else. Nurses have a weird sense of humor sometimes which can be difficult for non-nursing or non-medical people to understand so there is a comfortableness among us. I gave her one of the loaves of bread I made the day before and I hope she enjoys it with butter, jam and feels the love baked within its crusty exterior.
This morning I am making another batch of the Tassajara basic yeast bread but as usually will probably tweak the recipe a bit to see what the end result will be, forever in the search for “my” perfect loaf of bread. The recipe I tweaked for the “sponge” is:
- 3 cups of water
- 1 1/2 + Tbsp yeast
- 2 Tbsp honey
- 1/2 cup instant potato flakes(my baker girlfriend’s secret ingredient)
- 3 cups King Arthur unbleached all-purpose flour
- 1 cup King Arthur stone ground white whole wheat flour. Let rise for 45 minutes
I still want to incorporate about 1/2 cup of the 9 grain mixture into the second part of this recipe, but decided to cook it a little prior to folding it into the sponge later. I added 1 cup of water to the 1/2 cup 9 grain mix and cooked it on the stove until all the moisture was absorbed which didn’t take long. The 9 grain mixture sucked up the water like a camel refueling after a long trek across a desert. To the sponge I folded in:
- 3 cups King Arthur all-purpose flour, 1/2 cup at a time
- 1 1/2 – 2 cups King Arthur stone ground white wheat flour
- ~1 cup of the 9-grain cooked mixture
- 4 teaspoons sea salt
- 1/3 cup canola oil
The final stages completed and one loaf into the oven. This time I divided the dough in half and baked a round loaf (tried putting this loaf into the woven basket, but once again no luck with getting it to hold the shape of the woven basket, so another boule). The other half of the dough I left to rest in the bowl. I will divide this half in half once again and shape into french baguettes, bake and pray that it all turns out. Onward….
I am very pleased with the final results. A great crust on the outside and the inner crumb is moist, light and tasty. I ripped an end off of one of the baguettes and enjoyed the fruits of my labor. I am anxious to try some cinnamon rolls and perhaps some raisin bread tomorrow.