Beth and I have been reading the Laurel's Kitchen Bread Book cover to cover in an effort to improve our bread. I know whole wheat does not have to mean dense brick! But how to do it.. . . ah there's the rub. So yesterday we decided to try and do her walk-thru-a-loaf together to see how things went. The results were much better but I'm still dreaming of the day I achieve the "oven spring" --sign of a true baker.
Until then the bread is less of a brick and hey, my kids'll eat it.
I do miss the bread of Theresa in gravagna the most. . . . . so for now we do what we can in our own little kitchen.
2 comments:
Your bread looks great - I adore the Laurel's Kitchen Bread Book!
The raisin bread and oatmeal bread are my favorites.
You should try this method:
http://kitchen.apartmenttherapy.com/food/news/bittmans-noknead-bread-phenomenon-014744
you basically make the bread, and let it sit for 24 hours, and then pop it in a dutch oven, which acts as a steam oven like in a regular bakery. The bread is PHEMONINAL, with a super crunchy crust and a soft inside. I have not tried it with wheat, but with a modified white/wheat. but I am sure it would work either way...
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