Wow, I made Floyd's blueberry and cream cheese braids today (started them yesterday) and they are AMAZING! I did one by the book and made the other with a smear of the cream cheese filling sprinkled with chocolate chips, YUMMY! In case you haven't come across his post here is a link:
http://weightloss-slim.fit/recipes/blueberrycreamcheesebraid%3C/a%3E%3C/p%3E%3C/div%3E
I have been having so much success with my new Peter Reinhart book, Artisan Breads Every Day. I have made the lean bread and the results are wonderful! Chewy and crusty and FULL of holes. Today I tried the baguettes and after watching many you tube videos figured out how to shape them. Here they are:
I started last night with an experimental poolish, 1/8 tsp yeast 1 cup AP flour and 1 C water. This morning I added that to 5 C flour, 2 tsp yeast (proofed with sugar and 1 C water) and 1TBS salt. I mixed by hand and started kneading and after ten mins this is what I had:
So I posted it in the photos forum with a plea for help and figured out that I added a whole cup too much flour! It was a dry, dry dough, tearing when I pushed on it and not sticking to itself whatsoever.
Back to work today after a wonderful vacation. I started with the usual poolish last night but for today I wanted a slow rising dough that I could leave all day. I used the usual KAF recipe for baguettes but added a total of 1 tsp yeast including the poolish and half of the salt. This is what I found when I got home 7 hrs later:
Luckily my husband was able to fold it for me mid-day :) I formed two small boules and baked them on a stone with steam. Yummy!
I was watching these beauties actively springing in the oven when I realized that I forgot to add the salt! No wonder they were so active. I used my pizza stone for the first time and got beautiful, crunchy crusts. In leu of a peal I sprinkled corn meal on pieces of parchment paper and slid them onto the stone which was already in the oven. It worked like a charm! I steamed the oven with about a cup of water which was poured into a hot roasting pan on the bottom. Look at that bubble!
Day 2 of my year to master bread making. OK, maybe not "master" but at least get a firm grasp on bread making. I was the lucky recipient of a cuisinart this holiday and have decided to make good use of it. My mother is what I would call a master of the dough but she has years and years of experience. As a 30 year old, newly-wed, fourth year medical student I figure now is the time to start!
