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I baked 2 loaves of "Cuban Bread" from "The Complete Tightwad Gazette." I like this recipe, because it only takes 90 minutes from start to finish. I didn't like the appearance of one of the finished loaves (boules ? they're round). It had a side blowout. Online sources say this can be caused by uneven oven temp, or something else I've forgotten. I think mine were from poor slashing. I was in a hurry when I slashed. When the finished loaves came out of the oven, I could tell by both of them that I my hurry had led to poor slashes.
I also reduced the salt from 1 tablespoon to a guesstimated 2 teaspoons. Definitely, I used less salt. One online article makes me think that could have helped cause the problem. So I won't reduce the salt again.
The blowout loaf is for bruschetta for tomorrow's lunch & French Toast on Tuesday, so I hope it tastes okay and looks somewhat normal inside. I'm going to freeze the one that looks okay.
Wednesday morning was a perfect time to try a new scone recipe, as the weather was quite cool overnight. (The old c.1970s avocado-green stove works fine, as long as I set the temperature 25F degrees lower, but it does heat up the kitchen.) I baked Whole Wheat Scones, from a special Irish edition of Bon Appetit (March 1993), p. 113-1114. The recipe is from Parliament House. Instead of baking powder, it uses baking soda and cream of tartar. It is half whole wheat, and I decided to use the KAF Irish Whole Meal flour, since I discovered this summer how light it is in scones. These have no add-ins and use 1/4 cup of sugar. I followed the directions and cut the two rounds into quarters, so they made large scones. I had intended to put butter and jam on a large scone for breakfast, but it was so delicious, warm and plain, that I ate it without any additions.
Wednesday afternoon, I tried another new recipe, "Dark Chocolate Brownies with White Chocolate Chunks," which appeared in Bon Appetit (August 1999). My only change was to line the pan with parchment paper. They are delicious--with great dark chocolate flavor--and would likely be even better with chunks of gourmet white chocolate, but I had some white chocolate Ghirardelli chips to use up. I'm saving the gourmet ones for another cookie recipe.
In the evening, I baked my Whole Wheat Sourdough Cheese crackers from the dough I put together last week. I found a container of frozen soup--Kid Pizza's mother's spinach and lentil soup--so the crackers will go well with them for tomorrow's lunch.
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