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I baked Bernard Clayton's Dark Grains Bread again on Monday afternoon. The bread does seem to do better with 4 tsp. of yeast, in spite of the fast rising times. I did cut the salt to 2 1/4 tsp. and I reduced the honey by 1 Tbs. I decided to throw in 1/4 cup of flax meal. I cut the baking time from 50 to 40 minutes, and that worked well. I'll add a note to this post after I slice it tomorrow at lunch. I'm almost ready to post my version of the recipe.
Promised Note: The bread definitely has better texture with the 4 tsp. of yeast. Cutting the salt to 2 and 1/4 tsp. did not hurt it, nor did adding the flax meal. Cutting the baking time by 10 minutes produced a bread without a too-browned top, and one not as dry inside as last time. Next time, I think that I will shorten the first rise. While the dough did not fall, it did more than double, which may be why the second rise only took 25 minutes.
This afternoon I baked a new recipe, Whole-Wheat and Oatmeal Zucchini Bread, from Ken Haedrich's The Harvest Baker (p. 50). Instead of using two 8 1/2 x 4 1/2-inch loaf pans, I used five 6x3-inch smaller ones and baked for 35 minutes. I used THE GREASE, and it worked as spectacularly as always. I used the quick oats option, as I have a lot more of those on hand. I made a few changes as well:
I reduced the salt by half (from 1 tsp to 1/2 tsp.)
I added 1/3 cup powdered milk (for nutrition)
I added 3 Tbs. ground flax meal
I used buttermilk.
I deleted the citrus zest (Comments on zest in a previous week led me to that decision.)
I used pecans instead of walnuts, because I still have a lot of pecans.We cut a warm one for dessert tonight. I will definitely bake this recipe again. I plan to freeze two or three of the loaves.
I've now baked four of the recipes in this baking book, and I'm impressed--although I do make some changes.
Chocomouse and Len--When we vacationed in Florida last January, we had to buy bread at the grocery. While friends raved about Publix's bread, I was VERY unimpressed. The loaf from National Bakery, however, was wonderful.
I'm never sure where pizza ought to go, but I'll put it here in baking. I wanted to try Pizza Margherita, as we have such nice tomatoes. I looked at the KAF recipe, then I looked at the KAF recipe for sourdough pizza. I decided to use both of those crusts recipes to make my own to fit into a 12 1/2 x 17 1/2 pan. I thought about how Wonky once said that she and I just start experimenting--like we know what we are doing. This is an example.
I wanted more wholegrains in the crust, so I used 3/4 cup KAF unbleached, 1 cup semolina, 1/2 cup durum flour, and 1/4 cup medium rye. I cut the salt to 3/4 tsp. I added 1 Tbs. ground flax meal. I added 2 Tbs. of the KAF special dried milk, as I've been told to increase my calcium intake.
I proofed 1/2 tsp. active yeast in 1/2 cup warm water with 1/2 tsp. honey. I added 1 cup of my sourdough starter (mine is milk based; it is also of a pancake batter consistency). I then mixed in the dry ingredients. I switched to the kneading spiral. The dough seemed dry. I decided to add 1 Tbs. of olive oil at this point. It took a while to mix it in, and I had to knead at speeds 3 and 2 for about 8 minutes, but it came together as a nice dough. I let it rise for 3 1/2 hours (about 30 minutes too long, as there was some starting to collapse. I oiled my large pan, then spread the dough out, patting and stretching until it was even and it stopped snapping back. I let it rise for 90 minutes more.
I brushed the surface with about 1 Tbs. olive oil. I then arranged slices from 5 tomatoes over the surface. I evenly sprinkled 4 oz. of mozzarella over the surface. I put snips of basil leaves (from farmers' market) on my half, as my husband does not like basil. I baked in a pre-heated 450F oven for 20 minutes, at which time the cheese was melted and the crust golden. The basil did not do so well in the heat, so I need to re-think how I did that. It turned black and had not much flavor at all. Perhaps it needs to be added after the pizza comes out?
We each had a couple of slices, accompanied by some of the lentil soup that I made earlier this week. It was the perfect dinner for this cooler, overcast and rainy day.
I took a look at KAF and see that, BakerAunt. But in the photo it definitely looks like it was added after baking. I bet it's an error in the directions. I can see mixing it into the sauce before baking, but as a topping it should be added coming out of the oven or at the table.
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