I am such a slacker. I didn’t read the 100 plus pages of instructions. I did read the parts that I thought most pertained to what I needed to know. Some of it I read as I was going through the recipe.
I used “medium” cornmeal, rapid rise yeast, and the more expensive molasses (of the two brands) at my regular grocery store.
As I was working through the ingredient list, I had flashbacks to organic chemistry lab when I thought of weighing the ingredients. Let’s just say o-chem lab never ended well for me and I don’t plan on buying a kitchen scale and adding ingredients based on their dry measurements. (I might change my mind as we go through this book?)
I made the soaker and let it sit over night. I had to let step two go for double the recommended time just because I couldn’t get to it sooner.
I mixed it on the counter with my hands for ten minutes. I have already killed one Kitchen Aid mixer on a cake so I want to protect the one I have now. I really enjoyed mixing it with my hands.
I used a meat thermometer to measure the temperature of the bread after I kneaded it. Do you think a meat thermometer is okay to use?
Then I was surprised to learn that I had to “proof” it for 90 minutes. Since it was already 10 PM, I put it in the fridge and proofed it today. One loaf, took a little longer to crest the top of the pan than the four hours recommended.
I baked the bread for 20 minutes, rotated the pans, and baked another 20 minutes. They were golden brown and the meat thermometer said 193°. I was elated when they easily came out of the pan!
It’s good. Chris said, “I can taste the sweetness. I like it.” I am so happy!
I was not able to photo-chronicle the steps because my first attempt to make bread (other than quick breads) was a challenge for me. It was a fun and successful challenge.
I used “medium” cornmeal, rapid rise yeast, and the more expensive molasses (of the two brands) at my regular grocery store.
As I was working through the ingredient list, I had flashbacks to organic chemistry lab when I thought of weighing the ingredients. Let’s just say o-chem lab never ended well for me and I don’t plan on buying a kitchen scale and adding ingredients based on their dry measurements. (I might change my mind as we go through this book?)
I made the soaker and let it sit over night. I had to let step two go for double the recommended time just because I couldn’t get to it sooner.
I mixed it on the counter with my hands for ten minutes. I have already killed one Kitchen Aid mixer on a cake so I want to protect the one I have now. I really enjoyed mixing it with my hands.
I used a meat thermometer to measure the temperature of the bread after I kneaded it. Do you think a meat thermometer is okay to use?
Then I was surprised to learn that I had to “proof” it for 90 minutes. Since it was already 10 PM, I put it in the fridge and proofed it today. One loaf, took a little longer to crest the top of the pan than the four hours recommended.
I baked the bread for 20 minutes, rotated the pans, and baked another 20 minutes. They were golden brown and the meat thermometer said 193°. I was elated when they easily came out of the pan!
It’s good. Chris said, “I can taste the sweetness. I like it.” I am so happy!
I was not able to photo-chronicle the steps because my first attempt to make bread (other than quick breads) was a challenge for me. It was a fun and successful challenge. 
Ha! I only have a meat thermometer too, so I thought the same thing. Glad to see that it worked. It would be fun to have some way of sampling everyones so we can see if there are any differences. Guess we can do that on our trip to Paris right? :)
ReplyDeleteYeah!! they are pretty!
ReplyDeleteTruly, I think BG idea is that we not lose our wallets over the adventure ~ I'm all about using what's available on your best timeline. That's real life! And see!!! they turned out great!
(glad to know I'm not the only one to skip photo chronicling!!!)