So today I finally got around to making bread. And it wasn’t totally as hard as I expected it to be.
I followed Alton Brown’s recipe because, well, I love him and I like the idea of not having to cook the bread in a loaf pan, which I don’t own, and don’t want to buy. Plus, he pre-ferments some of his flour and yeast so I thought it went along with some of the guidelines in Nourishing Traditions, at least a little, even if I used white flour this time.
The bread turned out pretty well. I expected it to rise a little more when being cooked. I think I didn’t give the inital rise enough time which might have lead to it not rising when it was cooking. And the crust was just wayyyy too hard, so I need to do something to adjust that. Perhaps lower the temperature or not use the cornstarch wash he recommends.
I also used AP flour instead of bread flour. Does that matter? I’m not sure. I’ll probably try it the other way next time just to compare. This is definitely a bread that you can make on the weekend and enjoy all week, although I wouldn’t say the slices would be that great for sandwiches. The bread is just too dense for that.
But it must have been pretty good because I ate it with absolutely no toppings. I just shoved it down my pie hole. (I won’t mention how many pieces my wife had…)
In other news, it was a good food day at our house. We had home made buttermilk pancakes for breakfast, a nice citrus beef stew for lunch and a fried chicken dinner. I had leftover buttermilk from buttermaking and that went into the mashed potatoes and gave them a nice little twang. And FINALLY I was able to get the creamy gravy right. Usually I make it too thick or somehow make it taste all floury, but I got it this time. I’m pretty stoked about that.
You can say it was a good day when you have three homemade meals like that to get you through the day.