I made my second loaf today, from the book Artisan Bread in Five Minutes a Day. It turned out well except that the middle was a little gummy/soggy, which the book tells me our oven is not baking at the temp we think it is. This is in keeping with what happened last time I made a loaf, so I need to buy an oven thermometer.
I am writing about baking and cooking at my new blog.
I made this honey wheat bread. I got kind of confused in the rising stages so it probably took, in total, a lot longer than I would have liked. The main problem is that it came out doughy. Someone on Facebook thought I may not have baked it long or hot enough. I will try this recipe again or a different one and see if I can’t get it it come out right. Until I do, I don’t think I’ve really learned to do it :)
I think bread is probably one of those things that needs practice. For example, it looks like it takes a loooooong time to make some, but really, the only time required of the baker to be right there attending it is the preparation portion. The rising and baking are largely unattended – say, as one does other tasks around the house.
I might start with the cookbook’s basic wheat bread. Need to buy yeast. I need to remember that for this goal, it’s going to take a few loaves to feel like I know what I know what I’m doing. So maybe I’ll review the recipes I use here.
Would like to get to the point where I can freeze several partially-baked loaves or frozen dough (from my research the other day, seems both are possible). We like good bread and spend $4-$5 per loaf. I would guess baking our own would be a savings, plus I read about a woman who gives partially baked loaves as gifts . . . what a great gift! She pointed out that people really like them because they can bake them when they want.