BBA Challenge #5
It amazes me that we are only on challenge number 5. In just five weeks of bread-baking and i already fell SO much more proficient in the kitchen and in touch with my mixer. Now that i am making prettymuch all the bread that we eat, i feel much more in knowlegable about what i eat. I love knowing exactly what i am fueling my body with. Even if it is bacon and cheese bread…
I followed this recipe as closely as i could. I measured everything perfectly and incorporated them in exact order. I used low-fat buttermilk in stead of whole milk that PR (Peter Rinehart) called for. I chopped up about 4 slices of bacon and fried them until crispy. This turned out to be very little bacon, but i wasn’t sure how joe would react to bacon in his bread. The one places where i fumbled was on the baking pan (or should i say ‘can’). I prepared an old coffee tin with an oiled paper bag just like the book describes, but when the bread had finished baking and i tried to pull it from the can, the bag was too low and the bread was caught by the lip of the can. I had folded the paper bag down 2-3 inches above the un-proofed ball of dough, and it had risen MUCH more than i anticipated. I think it would have worked better to either fold the bag down higher so that it protruded a little from the can or to use parchment paper cut above the lip. As a result of my blunder, the resultant loaf has a bit of a slouch, but is still delicious.
one question i always have at the beginning of the bread-making process is: whether or not to fluff the flour? thoughts?
As always, check out more photos on FLICKR!
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