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On Tuesday, I tried a new recipe: KAF's Going with the Grain Bread. I made some changes: I soaked the harvest grains in a cup of buttermilk for about 2 hours. I substituted 2 Tbs. of honey for 2 Tbs. of sugar. I used a cup of whole wheat flour. I added a bit too much extra liquid initially and had to add in some flour. [Note for next time: just add 2 extra Tbs. of water--not 3 Tbs. buttermilk and 1 Tbs. water.] I also added a 15 minute rest period before adding the last cup of flour and the salt. The first rise took an hour and a half. The second rise was 50 minutes. I slashed it and baked it in my bread bowl (the one KAF sells) at 375F (after preheating oven to 400F). It required 55 minutes to get to 190F. I've noted with the bread bowl that the bread seems to take longer to bake, and it will get pretty brown on top while waiting for the center to come to temperature. It got very nice oven spring, and it smells wonderful. I'll report on the taste after I cut into it--probably tomorrow.
Next Day Note: The bread has a good flavor. I like it without butter. If I make it again, I'll use either no buttermilk or less to see what that does to the taste. It doesn't wow me, but it is good bread.
Here we go:
1. Gold Medal unbleached
2. Hudson Mill bleached
3. KAF unbleached
4. KAF bread flour
5. Bob's Red Mill (henceforward abbreviated as BRM) Artisan Bread Flour (unopened)
6. KAF Sir Lancelot (need to use up)
7. BRM Dark Rye
8. KAF Medium Rye
9. KAF Pastry Flour
10. BRM Whole Wheat Pastry Flour
11. BRM Whole Wheat Flour (also use KAF)
12. KAF Semolina Flour
13. Montana Gold White Whole Wheat Flour (also use KAF)
14. Durum Wheat Flour
15. Semolina Flour
16. Barley Flour
17, KAF Irish Wholemeal Wheat Flour
18. KAF First Clear FlourNon-Wheat Flours:
BRM cornmeal finely ground
BRM cornmeal, medium grind
Flax Meal
Buckwheat FlourAlso, old fashioned oats, quick oats, barley flakes, malted wheat flakes, wheat bran, and wheat germ
Hey, I can stop any time I want to....
🙂
I've had a request from an office staff member to bake this cake again for her birthday. She REALLY liked the frosting. Her birthday is mid-February, so that gives me time to think about the sinking chips issue. This time, I will use mini-chocolate chips (half the amount) and dust them with a bit of the flour, I will use mini-chocolate chips as well to sprinkle on as decoration. I have a yet to be opened container of KAF espresso powder, so this time I'll be sure about its freshness (and it won't be clumped!).
On Saturday, I baked Pecan Lime Cookies, from Cookies Unlimited, by Nick Malgieri (p.188). I realized after I'd put the first tray in that I'd forgotten the SALT. I hurriedly sprinkled some coarse Kosher salt on them. Next time, I will pay more attention. They are good, but they could have been truly great. I used bleached flour, since they are almost a shortbread, and it really does produce a superior cookie, as it did with my shortbread. I used Hudson Cream flour, as I found a 5 pound bag at my grocery store. (Thanks to Kid Pizza for having tutored us about the use of bleached flour!)
I also want to mention that I was the recipient of a wonderful spice cake with caramel frosting, baked by one of the office staff for my birthday celebration. She said she would bake any cake I wanted, since I always bake the cake for everyone else's birthday, so I gave her my recipe, and she produced a delicious cake.
