Pane Siciliano - Peter Reinhart

Mmmmm, Pane Siciliano made with a pre ferment and semolina flour. This is a golden, sweet, very tasty loaf!!! It took 3 days to finish but the result was awesome. You will like this, that is a promise.

Was there anything I did not like about this loaf? Well, staying overnight in the fridge benefits the taste, but I have to be very careful : the plastic that I use to wrap the dough in always sticks to the top of the loaves. That is why you will see flour on top of the Pane Siciliano, it has sesame seeds also (which are awesome on top of this loaf.) But like I mentioned, I need to use flour to avoid the plastic sticking too much to possibly deflate the loaves when I remove it.

I did enjoy making these, I guess I haven't made that many loaves that take 3 days from start to finish before, but it was worth it.

Pain a L'ancienne - Peter Reinhart

Pain a l'ancienne : the dough was kinda too wet to shape in a decent baguette style, so I made it more like a ciabatta style bread. I did not use 100% white flour though, I added some whole wheat. I do like just plain white bread, but I love some bite/crunch in it, so that is the reason why I altered the recipe. Also, it is way better for your health.

No large holes in the crumb here. I still need to manage to get a decent crumb with these flat breads, but the whole wheat might also be the reason why there are no large holes in the crumb. I do like the taste though, overnight retarding is always beneficial to the flavor.
I ate waaaaaaaaaayyyyyyy too much of it today. I ate one loaf myself... I know, too much, but so delicious!

Hope you'll enjoy the pic, I am off working out now, that is the downside of eating too much, need to burn all those calories right now!

"Ana, damn 'er!" Anadama bread - Peter Reinhart

This bread has a very strong flavor, my household did not dig it at all. I kinda did, but I must say the bread has an outspoken taste because of the black molasses I used.
Peter Reinhart suggests using the lightest you can find.
Interesting bread, because I never used cornmeal. If I ever find Golden Molasses I will make this one again.

Beer Bread (with roasted Barley) - Hamelman

Sometimes, bread recipes have ingredients that are hard to find or take some time to prepare. I am not a big fan of those recipes because it just takes too much of my time to search them on line or check out different stores.
I did find some malted barley though and used it in this recipe. Also in this bread was some organic beer. The result was okay. I do like the light sweet taste of the bread, and because of the whole wheat it has also some bite in it.

Bialys - Hamelman

These were fun to make and no doubt about it I will bake them many times more. Bialys - Hamelman : made from stiff dough, bulk ferment about 2 hours, divide and shape into rolls. After that about 2 hours proofing, shaping and filling with onion filling and bread crumbs. Bake them for a short time about 8 minutes in a very hot oven.

I ate two of them even though I was not hungry at all and it was after 11PM already. I just could not resist. My spouse came into the kitchen and was like "OMG!" Looks like she will have a delicious breakfast tomorrow moring! ;-) Guess what? Me too!

Pain Rustique (again) - Hamelman

Slight variation on the pain rustique. Added some whole wheat flour. I did also use some olive oil and rosemary herbs on top of one of the loaves (let's say I got adventurous here.)

Pics are the unshaped (rustic) dough pieces, while baking in the oven and the final product.

Interesting is that the breads baked in the pot or glass cloche are slightly taller that the one baked on the plate. I looking forward to see if there is a difference in crumb structure.

Whole Wheat & Whole Grain - Hamelman

This is the whole wheat & whole rye bread. I think I made this before. I did bake it in a pan when I made this before but now I decided to make a boule. I do need to work on my slashing because even though it looks okay I think that the cuts could have been a bit smaller.

Bloch-Bruine Provence

I made this bread with organic whole wheat. My personal opinion is that there should be some bread flour in the dough to support the dough strength. The taste was great but I found that the slices crumbled because the whole wheat (100%) did not seem to have enough gluten. I guess using different whole wheat might solve this problem.

Pain Rustique (variation) - Hamelman

Last night I baked the pain rustique for the second time. I did make a variation though, I used some spelt flour and some white rye as well.
I love to work with this dough as it does not need any shaping, also the way the crust looks with the flour on top is very nice.
Holes in the crumb were large and irregular and I really enjoyed eating it.

Five-Grain Loaf - Dan Lepard

5 Grain loaf, contains whole wheat, Rye, Bread flour, millet, oat meal, honey, molasses,yeast, salt and white leaven. I used also cooked wheat grains in it, I am
curious how the crumb structure and taste will be like. Let's find out tomorrow morning.
;-)

Whole Wheat no knead

Heavily dusted crust.... it must be a no knead bread!
I made this dough very, very wet. It was so fragile after proofing it must have degassed when moving it into the die-cast pot.

The end result was good and the taste was super because I made this one with half whole wheat and some rye flour. Simple but delicious!