Calling All Bread Heads

Bread Heads -- (of which I am a new one) --  check out this great presentation by bread guru Peter Reinhart.   He speaks eloquently and enthusiastically about the transformation of bread.  I guarantee you will want to eat a slice of bread before he's finished. 

I bought his book, The Art of Bread, in the fall after taking up Molly's challenge with gusto.  Funny thing though, the book I use the most is Artisan Bread in Five Minutes a Day.  I just made a batch of olive oil bread dough today to be baked tomorrow.   Photo to follow.

Becoming A Bread Head

Yes, I'm becoming a bread head. Not the best, because a bread butt soon follows. However, I'm hooked, which, to extend the metaphor, means I'm sunk.

Yesterday's experiment: Hungarian cinnamon swirl bread. I must admit, mine looked a little funky. It didn't really rise very much.

After some reading, I think either the ingredients were too cold (flour came straight from the freezer), I didn't let it rise long enough, or the yeast touched the other liquids too soon. Oh, really I have no idea. Anyway, we had sort of mutant loaves. They actually tasted pretty delicious toasted (according to my official tasters, and I must concur). I am tempted to try the cinnamon spread from king arthur flour co, but it does have some dried shortening. It makes me think a bit too much of the hydrogenated fats in breads that I'm trying to avoid. Am I wrong about this? I am also intrigued by their Vietnamese cinnamon, that supposed to be more cinnamon-y than the usual stuff. Hmm.. I'm such a sucker for that kind of thing.

Also, check out this great blog post (from 2006!) from Smittenkitchen about some tips she learned in a bread baking class and some great sounding recipes. Chocolate orange bread anyone? Two of my favorite flavors, and colors for that matter.

Corn Porn

Another day, another loaf. This time, I tried a recipe from my new cookbook, The Bread Baker's Apprentice. Great reading, btw, Peter Reinhart really tries to teach you the theory and the science behind successful bread making, rather than just give you recipes. For a tinker-er like me, it's good to understand the underlying principles so you can substitute and fiddle with abandon.

I tried his only non-yeast recipe because I figured if he only included one, it had to be good. I mean how can you resist this description, "the use of honey, buttermilk, lots of corn kernels, and polenta-grind cornmeal (rather than the usual finely ground cornmeal) gives this bread moisture, texture and sweet yet tart flavor bursts." I mean, c'mon. Break out the polenta.

It might be a bit heavy for Thanksgiving, imho, and next time, I think I'll skip the bacon altogether (I just used a small amount to see what he was so enthralled with). I served it with chili, but I think if you throw together a green salad and serve a piece of this bread, you've got a meal.