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I began the morning by baking my adaptation of pumpkin scones from KAF's "The Baking Sheet," 19.5 (Autumn 2008).
Topic: Polenta Asiago Bread
Yesterday (Nov. 4), I baked Polenta Asiago Bread from the fall 2015 issue of Sift. It had some problems, and I found the identical recipe posted at KAF, with a lot of comments that it does not work well:
https://www.kingarthurflour.com/recipes/polenta-asiago-bread-recipe
Although my husband was reluctant to try it, based on the cheese smell, I explained that the cheese would not be that strong in the finished bread, and when he had some, he deemed it acceptable. It is tasty. It has a lot of open crumb.
The bread barely rose over the top of the pan, and it collapsed a bit in the center. It's not the full rise pictured in the slice in Sift, but it does resemble the picture of the bread on the KAF website, which was braided. It struck me as perhaps too little dough for the 9x5 pan, but given how wet it was, I'm glad that I used that size.
A number of people in the reviews commented that the recipe needed a lot more flour than stated. Curiously, KAF kept pushing back against the negative reviews rather than troubleshooting. The suggestions were cook the polenta longer or be sure you use bread flour. People said that they DID use bread flour, and KAF bread flour to boot.
I will likely try this bread again, but I do not believe the answer is adding more flour. I will cut the 1/2 cup of water in the second part of the recipe to 1/4 cup. I suspect part of the problem with this bread is that coarse ground cornmeal varies a lot. Perhaps it would work better with a specific cornmeal designed for polenta, but how many of us have access to that? KAF does not sell it. I had to order the wholegrain coarse grind cornmeal from Bob's Red Mill. I plan to try the recipe again in the coming weeks, as I still have Asiago cheese, not to mention plenty of coarse cornmeal. When I do, I'll report back.
In the meantime, if any of you have suggestions about the recipe, please reply here.
I just ate but BakerAunt, you just made me hungry with that.
I made pizza. Pizza dough consisted of about 20% rye, 20% semolina and remainder split between white and whole wheat (KAF WWW). The sauce was from my homegrown tomatoes. Cheese was Mozzarella and Queso. In between the sauce and cheese was some ground pork and fresh mushrooms. It was delicious.
In the oven this evening, I have "Polenta Asiago Bread," a new recipe for me from Sift (Fall 2015), p. 69. I used my bread machine to mix it, and I added a tablespoon of bread flour. It was a somewhat wet dough, so I did not try braiding it, as the recipe instructed, even though the accompanying picture shows a loaf that was not braided. It does not appear to be getting the same rise as the one in the picture either.
While I'm waiting for it to bake, I checked the KAF website, and there it is:
https://www.kingarthurflour.com/recipes/polenta-asiago-bread-recipeApparently others also have found that the dough does not turn out as it should. Maybe I needed to cook the polenta longer?
I'll report back tomorrow on my results.
Note: See separate thread on Polenta Asiago Bread.We've had a couple bats. The first one hid in the house for a week before we saw it again and caught it. We all went through a round of rabies shots which are inconvenient and expensive.
The second time we saw it I snagged it in a towel - apparently its claws get hooked in the terry cloth loops. I then put it outside for animal control.
We've had all sorts of creatures through our yard - coyotes, foxes, wolves, bobcats, and something that left major claw marks in my trash bins (I'm guessing raccoons). Some of my neighbors have seen bear. And we live in a fairly urban area. So it doesn't take being in the woods.
Reading about geckos, I had friends in Boston who had salamanders or chameleons (can't remember which) running loose in their apartment because they kept out the cockroaches better than any other trap.
Wednesday morning, I made oatmeal pancakes (with some whole grains thrown in) to use up some heavy cream that had been around a while.
I also baked a new recipe, "Toffee Pumpkin Snack Cake," from Better Homes and Gardens Fall Baking (2017), p. 28. I made a half recipe and used an 8x8 inch pan. I like that it called for some buckwheat flour, whole wheat (or spelt) flour, and chia seeds. I added 2 Tbs. powdered milk. I accidentally put all the toffee pieces into the batter, instead of half in and half on top, so I did not put any on top, but I did sprinkle the top liberally with harvest colored sprinkles. The recipe said to use an ungreased pan, which goes against what I would expect, so I instead lined the pan with parchment paper. I used some of the puree from the Cinderella pumpkin, which still smells to me more like squash than pumpkin, but I expect the spices and the wholegrains to dominate.
Addendum: It's a very nice moist cake. I will definitely make it again. Although the recipe included a cream cheese frosting drizzle, I did not use it, as the cake is sweet enough without it.
