August 1, 2020 - 8:59am
Various Summer Bakes
Too hot and too pregnant to bake as much as I'd like and honestly I haven't been too proud of my bakes recently, but here it goes.
Rolls from The Perfect Loaf (but subbed sweet potato for white)
Focaccia from The Perfect Loaf, but added peaches for chix salad sandwiches
50/50 white/wheat laminated sourdough with figs and walnuts - awesome combo!
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Ilene, they all look great. I’ve not seen too many focaccia with fruit on them and yours look great, love the idea of peaches.
I hope your pregnancy is going well and you are staying safe. Miss seeing your posts.
Stay well.
Benny
Thanks Benny! I was admiring your beautiful miso loaf.
I liked the focaccia with peach, but even though I macerated the fruit beforehand it released a lot of liquid.
Ilene, you are becoming quite the master...
Thanks, Danny. That's very kind of you to say, but I certainly don't feel that way. As soon as you get used to making bread at one temperature, you're on to the next season! I suppose that's the fun (challenge) of making bread.
I actually wanted to ask your advice on pan loaves/"the approachable loaf". I have been making more breads using the approachable loaf formula lately, but the crumb always seems a little bit off to me. I can't tell if maybe I am under baking a bit? The bread always feels slightly tacky to me, but it could also just be the addition of olive oil and honey. I also noticed that the crumb on the loaf I made yesterday is tighter on the bottom than the top. Do you think that has to do with the proof or could that also be a baking issue? I baked for about an hour yesterday, half at 450F and half at 425F. (I added cheddar and peppers which is why it looks funny.)
It could be the oil and honey, but I have very little experience with those add ins.
It wasn't an issue with this bake specifically, just something I've wondered about more generally when making approachable loaf breads.
Is a stunner! Wow! Love the other too!