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I made a simple French Bread yesterday. I didn't use a pre-ferment or anything: I actually wanted to experiment with long knead times and see just how much of a difference in taste and volume it made. Something just didn't see right with my dough. It felt tight and, although moist, kind of puckered up.

After I tasted it it was obvious what was wrong: I added much too much salt.  Almost double.  The crumb still wasn't too bad:

I saved about 8 ounces of the dough in the fridge to throw into today's batch.  I wanted to try the old dough method.  Indeed, I did end up with a much tastier loaf today (I reduced the salt in today's batch accordingly).

I thought this loaf came out particularly pretty.

We're leaving town today to visit our youngest daughter and son-in-law for their birthdays.  One of the requests was "Could Dad bring some bread?"  So Dad got busy and baked some sourdough bread from the King Arthur cookbook.  I tweaked the recipe by substituting 2 cups of rye for some of the AP flour.  I also made a batch of sourdough english muffins as well.  Picture below:

Luckily, the TSA is allowing foods in carry-on luggage, so we don't have to worry things getting smashed or stolen in the checked luggage.

PMcCool

hi,

im from indiaand this is a fabulous site.

i had given up on baking bread after a lot of unsuccessful attempts

but this is the first time i could actually do it and tasted good.

the crust was a bit too brown.. i guess i kept it in the oven for  a bit too long.

how do i know that the bread is done from inside and also is not too hard/ brown onthe outside.

also i need to know what the measurements of a standard loaf tin are.

i have a small one 22 cm* 7* 7 cms.

so if i make the doughwith 3 cups of flour, and put half of it in the loaf tin and let it rise.

can i put the other half in hte freezer and use later after 2 days?

if yes then how long do i thaw it  and after what time can it go in to the oven?

let me know.

In case you are thinking that there is no way that particular sequence of dots can be connected, stay with me. You may want to send for the nice men in the white coats when I'm done explaining, but until then, think of it as a case study in aberrant psychology.

It began, innocently enough, with Floyd's suggestion (challenge?) to submit some ideas for harvest breads. Some of the things that I have long associated with Autumn are the late-season vegetables like winter squash, pumpkins, and parsnips. Squash can add moisture and texture to breads, as well as a low-key sweetness. Combine that with something savory, like sage, and you have the flavor foundation for a knock-out loaf of bread. Ah, you begin to see where this is going . . .

As I was rummaging around on the internet to see if there was a recipe that I could adapt or just plain steal, I came across a couple of interesting possibilities. Here is one of them: http://www.recipelink.com/mf/0/58698. And here is another: http://www.cookadvice.com/recipes/winter_squash_herb_bread-54827-recipe.htm.

The thing that really grabbed my eye, though, was this recipe: http://www.stephencooks.com/2005/09/roasted_buttern.html. I hadn't been aware of the StephenCooks.com site previously, but I'll definitely be back to browse some more. Sorry, sidetracked again. Anyway, I had a new recipe to try, a fresh-from-the-farmers-market butternut squash on the counter, and a note with the recipe that suggested serving the carbonara with ciabatta. Hmm, ciabatta. That's been on my list of things to try for a while now. There was a stiff starter in the refrigerator that would serve well as the biga for the ciabatta recipe in BBA . . . (Are you paying attention to the dots?)

Saturday dawned, rife with possibilities. My wife was away all day, conducting a seminar. The grass was in need of mowing and there were bare patches to reseed, now that the weather has cooled. And bread to bake. Actually, there was enough starter, after doing 3 builds, to do two batches of bread. First things first: run to the lawn and garden center for 5 pounds of grass seed. Get home, prep the squash and put it in the oven to roast. Mix the ciabatta, set it to bulk ferment. It's definitely a sticky dough, but not nearly as wet as I expected from others' descriptions. First time to follow a recipe by weights instead of volumes.

Back outside to mow the yard. Pop back in to check on progress of ciabatta and do first stretch and fold. (Yes, I washed my hands first!) Took squash out of oven. Decided to make just a plain sourdough bread from BBA. After further looking, decided that one loaf would include walnuts and blue cheese, since my wife loves blue cheese. Mixed mixed and kneaded the dough for that and set it to ferment.

Back outdoors to rake and seed the front yard patches. Headed back in for second stretch and fold with ciabatta. Sourdough rising slowly but steadily. Decided to break for lunch. After lunch, devised couche from heavily floured dish towel and shaped ciabatta loaves per Reinhart's pictures in BBA. Wound up looking like this:

Before heading back out, I put the stone and a steam pan in the oven to preheat. Oh, and separated the squash flesh from the skin and innards now that it was cool enough to handle. Put it in the refrigerator for later.

Then I went back outdoors to rake and seed the patches in the back yard. Afterwards, back in to check on breads. Oven was ready, so gave the ciabatta a final stretch, per BBA instructions and popped them onto the stone, riding on some parchment paper. Filled the steam pan and winced to see some of the spatters landing on the oven window. Somehow escaped causing any damage. Shaped sourdough loaves and placed them in the now-vacant couche.

Went back outside to make sure the seed was properly covered and then started the sprinkler. Next, started putting up new hangers for tools in the garage (that's a follow-up from last weekend's project. Checked the ciabatta when it was close to time. Internal temp read at 202F, so whisked them out of the oven. Sourdough loaves were still rising, so shut off the oven.

My wife got home about this time, so after chatting about our respective days, I ran to the store for carbonara ingredients that weren't on hand at home. (Pancetta isn't part of my standard batterie de cuisine.)

On returning home, after reading the carbonara recipe again, decided that it might take a while to pull everything together, so started working on that. A couple of notes from that process: 1. The recipe calls for 2/3 of the herbs at one point, 2/3 of the herbs at second point, and the reserved herbs in yet a third step. I suspect that the amounts should have been 1/3, 1/3 and 1/3, respectively. 2. The recipe directs you to "sizzle" some of the sage leaves in butter and olive oil as a garnish. I managed to scorch them (literally too many things in the fire at that point), but wound up not missing them in the finished dish. They are a garnish, not an integral part of ingredients, so if you want to simplify by skipping this step, go for it. Fortunately, everything else came to gether successfully. 3. Although the recipe specifically calls for butternut squash, I don't see why other winter squash (buttercup, Hubbard, acorn, etc.) or pumpkin or even sweet potatoes couldn't be substituted.

In the middle of all of this, I noticed that the sourdough was about ready for the oven, so I started the preheat. Since it hadn't cooled completely yet, it got up to temperature fairly quickly. Eventually, the carbonara came together and the bread baked as it should.

The carbonara was fantastic and, yes, pinot grigio is a very good accompaniment. This recipe is definitely in the "keeper" category. It will probably also be a once or twice a year event, because of its complexity.

The ciabatta, however, is going to require some further practice. I don't know if it was the use of the stiff starter for the biga, a too-low hydration, my inexperience with and/or mishandling of this bread, or some combination of those elements, but it wasn't a thing of beauty. Like most sub-par bread experiences, it was, at least, delicious. The crumb was, well, bready. I was looking for an open and big-eyed crumb and wound up with a relatively close-textured, soft crumb. And the shape--well, I'll keep trying.

Here's a photo:

The two ciabatta are on the right. You might be able to make out part of the crumb of the nearer loaf. Sorry that the view isn't clearer. The front loaf on the left is the plain sourdough; the rear loaf on the left is walnut/blue cheese sourdough. I was braced for a strong cheese flavor in the walnut/blue cheese loaf, since I'm not especially fond of blue cheese, but was pleasantly surprised that the cheese flavor was subtly blended with the other flavors. I haven't cut into the plain loaf yet.

A long day, lots of work done, good bread and a fantastic dinner to wrap it up. Not bad at all. And, needless to say, Sunday was a quiet day. Thanks, Floyd, for triggering my pinball progression.

PMcCool