No bread making for the past 3 days because I was working. I was frustrated by this because I was anxious to get back into my kitchen to experiment some more! Baking my way through this cookbook has turned into a passion for me, but I am not sure if my physician will agree with my choice of extracurricular activities.
I know I have the bread baking bug because I went to the King Arthur Flour Website and ordered more flour, yeast, storage bags, a Harvest Grain Seed mixture and some Vietnamese cinnamon. All of this arrived yesterday evening, so this morning I set about making my second batch of cinnamon rolls. I followed the Tassajara cinnamon roll instructions but was heavy-handed with the new cinnamon I just received. I was determined that this effort would be successful, not slightly overcooked like the first batch. I lowered the oven temperature to 350 degrees instead of the book recommended 375 and baked them for only 15 minutes. I checked them at 15 minutes and decided they were ready so I yanked them from the ovens thinking they would probably continue to cook a little once removed. I was right!!! This batch is melt in your mouth scrumptious. I know this because of course I had to taste test one, then two, then, just for good measure, three. I will give some of these away to friends and take a few to Burton tomorrow when I head out to visit my sister again.
While the cinnamon roll dough was proofing and rising, I started another batch of Tassajara yeast bread. To this batch I added one cup of the King Arthur Harvest Grain mixture and used more whole wheat flour.
- 3 cups water
- 1 1/2+ Tbsp yeast
- 1/4 cup honey
- 1/2 cup instant potato flakes
- 3/4 cup King Arthur Harvest Grain Mixture
- 2 cups whole wheat flour
- 1 1/4 cup unbleached all-purpose flour – Mix together and let rise for 50-60 minutes
- 4 teaspoons sea salt
- 1/3 cup canola oil
- 1 cup stone ground cornmeal
- 1 1/2 cups whole wheat flour
- 2 cups unbleached all-purpose flour
- Fold ingredients into Sponge mixture, Dough will be stiff and heavy. Turn out of bowl onto floured surface and begin kneading the dough ball. The dough will eventually be smooth and somewhat shiny. Place into lightly oiled bowl and allow to rise for 50-60 minutes. It will double in size. Punch down with fist about 20 times, cover and allow to rise again for 40-50 minutes.
- Preheat oven while shaping dough into loaves. Let rise for 20 minutes or so and then bake.
The first finishing yielded a very nice springy interesting dough chock full of different grains throughout. I also added 1 cup of stone ground cornmeal in place of one of the cups of flour. Hope springs eternal that this batch will rise appropriately and give me a couple of loaves to share with family and friends.
These loaves of bread turned out spectacular. Great rise, excellent crust and a nice chewy, moist inner crumb. OMG bread baking is sooooo satisfying!!!
I am ready to move on to another recipe in the Tassajara Bread book now. And…that bread pudding is still waiting to be made! And Pizza crust!!!