We had at least two lovely breads baked by our Buddies Kelly of A Messy Kitchen and Carola of Sweet and That's It. I thought there was a third one, but can't find any e-mails. Many thanks to each of your for baking with the Bread Baking Babes!
Kelly of A Messy Kitchen found this month's bread a stroll
down memory lane since she had made the bread in high school. She says, "For
my loaf, I used a blend of flours, all purpose, spelt, and einkorn.
Because spelt and einkorn don't absorb liquid like regular flour, I ended up
having to add a lot more, between ¾ and 1 cup of regular flour (to boost the
gluten). I still left the dough on the sticky side though because too
much einkorn can give you a dry or dense loaf. I must have hit it right
because I got neither of those. The loaf was hearty, for certain, but not
heavy and still nicely moist. I only figured out today that I used double
the sugar as the original post, because I looked at another babe's post first
which did the same. Maybe that was why my loaf took so long to rise, the
sugar inhibits the yeast. I might use less next time but it was really
good as it turned out! And I still got fantastic oven spring."
Carola of Sweet and That's It posted on our Facebook page
and not on her blog, but her Anadama bread was gorgeous, with a lovely pattern
made using the seeds on top. She found that not all cornmeal is created equal
but I hope she will try again to make this bread, even using the fascinating pan she tried.
I think a lot of the Babes had a good time with the Anadama bread and the variety of seeds was stunning. The Bread Baking Babes will be posting the January recipe on Jan. 16th. It's a different one, so do check back then.
No comments :
Post a Comment