improvising with breadPosted: November 11, 2019
By the time we left Gilroy in May of 2015 I was a pretty confident bread baker. I didn’t need to follow a recipe: I knew the proportions required for a decent loaf and could play it by ear.
When we moved down here I stopped baking bread. In part I wasn’t confident that the oven that came with the house could produce a decent loaf. And part of it, if I’m being honest with myself, was sour grapes at having to give up my beloved convection oven in Gilroy.
This spring here in Hemet we bought a new stove with convection oven. We had to. The old oven was dead and the cost of repairing it was half the cost of buying a whole new unit. But the purchase made me a happy guy and all of a sudden King Arthur Flour had my business again.
I love sourdough bread, but Terry enjoys whole wheat and multi-grain breads, so I mix it up. King Arthur changes their multi-grain flour mixtures depending on what ingredients are available to them. The most recent formulation that I bought was their Super 10 Blend. Last week I made a loaf with 25% Super 10, 25% whole wheat, and 50% bread flour (along with a good measure of vital wheat gluten). It turned out quite well. That’s the loaf pictured here. I like the Super 10 blend; next time I’ll make a loaf with 50% Super 10.
This week, however, it’s sourdough French bread.
The journey continues.