Friday, December 31, 2010

Country Bread


Editorial Note: It has been a while since I've posted anything. I've still been baking, taking notes and pictures, and occasionally writing my blog comments out by hand for later postings. However, this isn't the same as writing the posts while they are fresh in my memory. For this I apologize.

The country bread recipe is a very nice, straightforward bread that is easy to make. It would be an ideal starting point for a beginner. There are no surprises here. Just follow the recipe. I maded this a couple of times. On both occasions, I shaped the loaves as fendu or split loaves. (You can see this better in the second picture.) I find this very easy to do, and the finished loaf is a useful shape. Moreover, I don't have to mess with slashing the loaves.

This was quite similar to the rustic bread, the next recipe in the book and a loaf that was baked earlier in the challenge. Frankly, I slightly prefer the rustic bread as it has a slightly more complex flavor due to the addition of a small amount of whole-wheat flour and whole-rye flour. There is enough of each to add flavor but not dominate the overall taste of the bread.

For the second preparation, I added 20% fresh asiago cheese to the bread as per the cheese bread recipe. This is shown in the second picture. You can see a bit of leakage at the bottom of the loaf.

All said and done, this may not be may absolute favorite, this is a good, solid recipe that is well worth repeating.

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