Breadmaking Experiment

Well, I did it. I attempted breadmaking this week. It didn't take much time. That's why I was able to do it! I used this recipe from the Artisan Bread in 5 Minutes a Day book. (I haven't read the book yet, so I didn't try any variations. I did reserve it at the library, but there is a waiting list, of course.)

I made two loaves last night, and one large loaf today. I first tried Amy's advice and cooked the two loaves for 35 minutes at 475 (whew, that's hot!). In my dough I had used a combination of whole wheat flour and all-purpose bleached flour. I didn't have any cornmeal to use and I also forgot to slash the tops before baking. The were good, but very hard on the outside. They would have made great bread bowls since they turned out quite round. We ate the slices toasted today.

Today, I decided to try something different. I really want to see if I can get sandwich bread out of this dough. I put the dough in a tin foil loaf pan and baked it (on top of the preheated stone) at 450 for 35 minutes. It looks and feels much better... a little gummy on a few of the innermost slices, though. Perhaps I should use different flour. The true test will be to see if my husband will eat a tuna sandwich on this bread tomorrow! (see picture)

Right now, I don't think the results of this bread are anything to rave about. However, if we get used to it, it might work. I love the fact that the recipe is SO simple (flour, water, salt, yeast). I feel pretty good about giving this bread to my baby girl. I also love how easy it it to make! Those are two good things about this bread that make it worth trying and sharing! I'm pretty sure I will be attempting (and tweaking) it again...