Hello blog readers.
It’s been a while since I’ve posted here. So long in fact, that my wife is threatening to demote me to guest blogger status if I don’t get my act together!
So here is a post for you…
I’m currently working on the following:
- Learning more about bread
- Extending my baking repertoire
- Extracting as much value as possible out of the bread books I currently own
And in order to this, I:
- Picked a bread book from the bookshelf, The Bread Baker’s Apprentice by Peter Reinhart
- Am working through it from cover to cover, testing every recipe, even if it doesn’t appeal to my usual taste for certain types of bread
The first recipe I have tried is for Anadama Bread, and if you follow this series of posts over the coming weeks, you’ll notice that’s because the book is in alphabetical order.
My first challenge was motivating myself to actually make this Anadama Bread.
I’d never heard of it before and quite frankly, from the photo in the book it looked boring. I had spent so long trying to perfect an open crumb, chewy sourdough that anything vaguely resembling a commercial sandwich loaf from a tin seemed like a waste of effort.
But as always when you try something new, you learn something new, and this bread turned out to be delicious (and has been made again since which is a good sign).
The molasses enriches the dough, and soaking the polenta/cornmeal overnight turns it from a coarse grain into a deep and subtle flavour.
I’m not going to type out the recipes from the book, as I’m working through every single bread I’d end up reproducing the whole book, which would look a lot like stealing!
But, if I find the recipes online, I’ll point you in the direction from each post.
Here is the Anadama Bread Recipe:
Use the tag “The Bread Baker’s Apprentice” to navigate all the posts in this series.