Wednesday, November 16, 2016

Pain Bouillie: Babes Bake Rye Porridge Bread for November

Seems like it's been forever since I wrote a post or baked bread. Since the beginning of August I have sold my mother's house, moved her furniture, helped her with several ER visits and multiple doctor visits, bought my own house, moved my belongings, and continued to work two jobs.  After over six weeks, I still haven't found my dishes.  The movers successfully buried them in the midst of a mountain of heavy boxes, whose contents I don't need at the moment.  It took about four weeks to locate baking gear, six to find some glassware, and six to find my comforter, just in time for cool weather.

I did bake the coconut rolls featured in September, using the ancient oven in my rental place.  I probably won't post them, but I will share a photo.  They were very tasty and worth baking.



I missed October:  bagels.  But, I will fit them in before the end of the year.

In my new home, I inherited a large Wolf gas range.  Very pleased about that.  Although I'm not a fan of gas ovens, this one is performing beyond expectations.  For baking purposes, I will have to keep an eye on the temperature, since I believe it's running a little hot.  So, while I successfully baked the Pain Bouillie, and it looks nearly perfect, after 65 minutes in the oven, it still wasn't baked through inside.  Boo hiss.  I even covered the top with foil to keep it from turning too black.  



I would bake it again, but I need to replenish my supply of cracked rye.  With all the microbreweries in the area, it shouldn't be too difficult.

 
Back to the bread.  It is Kelly's first selection as a Babe.  It really is a bread worth baking -- just watch that oven temperature and baking time.  (Also, use an instant-read thermometer to check the bread. This one time I didn't.  I thought the 'thump' sounded ok, but I was sure wrong.)

So, if you want to be a Buddy this month, head over to Kelly's website to get the recipe, read her helpful tips, and see how delicious this bread looks.  Send your story and photos to her by November 30 to be included in the roundup.

 

6 comments:

Karen Kerr said...

So happy you are finally settled in your new home! I've never had a gas oven, so I am looking forward to see your take on it.

Lien said...

I think it's a mirakel you were able to bake at all. Moving is so time consuming and tiring and you had to do two moves at once! Hats of to you.
Wonderful loaves. A new oven always takes time to get used to... the results are promising

MyKitchenInHalfCups said...

Judy, when you are a bread baker, it's killer to not be able to bake isn't it? I've missed way to many months as well.
Gracious me, I love the look of the top of your loaf.
I LOVE a gas stove top. My first oven was gas and the oven I baked bread in on the two Atlantic sail crossings was gas. Funny but I didn't pay much attention, guess I didn't have any issues.
Good luck with the dishes. I'm still looking to have a real kitchen and unpack my pans ... it's a long wait here.

hobby baker said...

Here's to starting to see a light at the end of the tunnel! Glad you were able to bake, though I'm sorry your bread inside wasn't ideal. Good for toast? My gas oven runs about 25ยบ hot, though I haven't checked it in years. I just know it's a fast oven.

Katie Zeller said...

How wonderful to have a Wold range! But, like you, I would opt for an electric oven.... Maybe you can get one just for baking ;-) Glad you're getting settled. We're thinking of moving - excited and dreading it.

Elizabeth said...

I was positive that I had commented on this - clearly I was imagining that my computer could somehow type telepathically.

You must be so happy to have your cooking utensils at last! And while it's not nice that your dishes remain hidden, there's something so thrilling about eating things directly out of the pots and pans, using ladles, spatulas and/or wooden spoons....

Your bread looks lovely! In spite of the fact that it refused to be cooked through. The more I read about the problems with getting the crumb cooked when starting the bread in a cold oven, the more determined I am to keep not noticing that we were supposed to do that. (Ha. Sometimes it pays to not be able to read.)