The Tale of Many Loaves

At first, I wasn’t planning on participating for this bake, since I didn’t have any sourdough starter at hand.  (Being the infamous starter killer that I am, my previous starter met its demise last August from the dreaded pink slime.)  However, I concluded that I had the time to start again, and I wanted to prove my critics wrong, so a new starter was born.  It was a success, and is still viable even as I write this.

Once the starter was ready, I studied the recipe for Pain Tordu, did a bit of research, then plunged in.  My first thought was that a 10 hour proving time must have been a mistake!  Surely, it would be overproofed!  None of the recipes I found suggested a 10-hour time frame. 

So, Pain Tordu #1 had about a 2-hour proof.  It baked up nicely, although the crumb/texture was tiny.

Since I still had plenty of time before the reveal day, I decided to experiment. 

By the way, this dough is just lovely to handle, and is worth using no matter how it is shaped.

Pain Tordu #2 and Pain Tordu #3 were next.  

For #2, I did an overnight rise in the refrigerator; for #3, the overnight rise was in my new proofing room.  

(I discovered that my main/guest bathroom gets nice and toasty when the door is closed.  My starter lives in there, and it has become my go-to spot for rising bread.  The room is rarely used, so it’s a safe place.)

To continue, #2 kept its shape, and had an improved texture. 

 #3, however, had spread a lot (confinement is suggested), but did have a more open, porous crumb.  Perhaps that was purpose of a 10-hour proof.

As a last experiment, I purchased a baguette pan, and Pain Tordu #4 was created.  Instead of the twist, I put the 4 baguette-like loaves in the new pan, then placed it in the proving room for 10 hours.  The loaves still spread, and they were definitely overproofed because they collapsed when I moved them.  I ended up with four flattish loaves that had great texture, but were still disappointing.

There must be some compromise rising time between 2 and 10 hours.  It’s a great dough with good flavor, but 10 hours just results in a disappointing loaf.

For the dough alone, I would certainly suggest giving this month’s bread a try.  The Kitchen of the Month is Elle of Feeding My Enthusiasms.  If you decide to join us, please send Elle your photos and link by the end of the month.

• Blog from OUR Kitchen – Elizabeth 
• A Messy Kitchen – Kelly
• My Diverse Kitchen – Aparna 
• Bread Experience - Cathy
• Thyme for Cooking - Katie
• My Kitchen in Half Cups - Tanna
• Feeding My Enthusiasms – Elle (Kitchen of the Month)

 

Holiday Kringle

December’s challenge was refreshingly uncomplicated.  Elle, of Feeding My Enthusiasms, the Kitchen of the Month, decided we needed less stress in our lives during this busy time of year.  Her choice, King Arthur Flour’s Butter Pecan Kringle, was simple to prepare, festive, and delicious.

I made the caramel sauce and roasted the pecans ahead of time.  

Next, I prepared the base (basically, a pie crust), then the topping (choux pastry), then assembled it all on a baking sheet.  

The final touch, after the kringle has baked and cooled, is a simple glaze across the top.  I used rum extract for my flavoring, because that is what I had.

This kringle is an excellent choice for holiday parties, and would be perfect for a special breakfast.  Experiment with different flavor combinations – you can’t go wrong!

Go to Elle’s blog for the recipe and a nice history of the kringle itself.  If you bake one by December 29^th, you can qualify as a Buddy.  Just let Elle know.

Check out the other Bread Baking Babes:

• Blog from OUR Kitchen – Elizabeth 
• A Messy Kitchen – Kelly
• My Diverse Kitchen – Aparna 
• Bread Experience - Cathy
• Thyme for Cooking - Katie
• My Kitchen in Half Cups - Tanna
• Feeding My Enthusiasms – Elle (Kitchen of the Month)

BBB: Apple Bread with Cider and Calvados

October’s Kitchen of the Month was Kelly from A Messy Kitchen.  The target bread:  Apple Bread with Cider and Calvados from Swedish baker, Jan Hedh.

Every challenge, I begin with good intentions.  Will this be the month I do it correctly?  Will the dough behave?  I’ve come to realize and accept that there will always be some deviance; that my bread will be not be perfect, not like everyone else’s.

I began by researching the recipe and looking for alternate ingredients.  I found the original recipe, in grams, so proceeded from there.  Not having dry cider, I substituted champagne.  It’s been in the refrigerator for quite a while, so I figured this was a good use for it.  (Don’t judge me – my alcohol supply has been known to last for decades.  Good thing it doesn’t spoil.)   And, while I should probably invest in some calvados, knowing it will last a life time, I substituted boiled cider.

Instead of the overnight proofing of the polish, I did the four-hour version.  I did, however, run out of time in between the first and second proofing for the dough, so I did put in the fridge for an overnighter.    All was well in the morning.  I had also set the cooked apples aside overnight.  They were reluctant to be incorporated into the dough, so situated themselves along the edges of the loaf.  Pockets of apples.

The dough rose enough, and had great oven spring.  It actually turned out fine; definitely one of a kind.

Head over to Kelly’s blog to get the recipe and see how beautiful her bread is.  Also, check out the efforts of the other Babes.  

• Blog from OUR Kitchen – Elizabeth 
• A Messy Kitchen – Kelly
• My Diverse Kitchen – Aparna  (Kitchen of the Month)
• Bread Experience - Cathy
• Thyme for Cooking - Katie
• My Kitchen in Half Cups - Tanna
• Feeding My Enthusiasms - Elle