improvising with bread

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.

Super 10 blend bread loafIt had been four years since I had baked bread, so I went back to my recipes. But once I regained my stride I started leaving those recipes on the shelf and making what inspired me.

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.


sourdough

I have been baking sourdough bread for many years. When I lived in Gilroy and was getting serious about baking bread Terry met a former boss of hers on one of her business trips so he could give her some sourdough starter that he had been maintaining for several decades.

sourdough loafI was very religious about maintaining it, and kept it going for several years. The starter made the move south with us when we left Gilroy. However, once we got here and I didn’t get back into baking bread I failed to keep it going and it died. I felt bad about that.

With the recent demise of our oven and the purchase of a new stove with a convection oven and a proof setting, I got back into bread baking mode. I placed an order with King Arthur flower for some ingredients not available locally, and that included sourdough starter. As soon as the order arrived I gave the starter a lot of loving attention and made sure to carefully feed it, which involves adding flour and water. I did so for a week and then baked a loaf of bread using the French bread flour I had also ordered from King Arthur.

The result: delicious.

I’m delighted to be baking sourdough bread once again.


baking bread again

When we did our kitchen remodel in Gilroy in 2007 we bought a stove with a convection oven and a proof setting. Before that time I made bread using a bread machine. After our remodel the bread machine was retired and I regularly made bread using the proof setting for the rising phase and the convection setting to bake the bread. Not only was the bread fresh and not only did it taste great, but it was great therapy for me.

After moving here to Hemet I did not take up baking bread. We had a perfectly fine oven and I no doubt could have, but without the convection oven and the proof setting I simply did not have the motivation. I suppose there was an element of sour grapes in all of that, but that’s how it was.

breadEarlier this year our oven quit working. The cost to repair it would have been $250. We thought that was hardly worth the cost, especially since earlier in the winter a power bobble caused the clock display to stop working.

Terry and I found a stove with a convection oven that we liked at Lowe’s. The white version was not immediately available, but we were promised that it would be along in two to three weeks, and it was nearly half the cost as the same stove in stainless steel. As it happened it was seven weeks, but that all was forgiven when the stove arrived. Especially since by that time I was past my surgery and well on the way to recovery from that ugly complication which arose. I was more than ready to jump in and made good use of our new appliance.

So here I am baking bread once again. I purchased the basics locally and placed an order with King Arthur Flour for the more specialized items that I needed. I am up and running, and am delighted about that.