Tuesday, February 1, 2011

Toast Bread


Note: It had been my intention to try to make each loaf at least twice. At this point, I'm inclined to cut back. I still plan to make each recipe at least once, but I'm inclined to limit myself to a single run for many of the recipes repeating recipes only when there is something significantly different to try. Recipes like Toast Bread are too similar to other recipes to make it worthwhile to play around with the recipe.

Toast Bread seems to be a minor variation of the Pullman Loaf that was made last month. It is slightly less rich and has a small amount of malt powder. Without comparing the two loaves side-by-side, it is difficult to see much difference. If memory serves me correctly, (a big "if"), I prefer the Pullman Loaf. But frankly, there really isn't that big a difference.

the recipe was very straightforward with no surprises. Using 2 lbs., 3 ozs., the loaf didn't quite fill the pan, but a slightly longer final fermentation would certainly correct this. As always, I needed to shorten the cooking time a bit. The home recipe gives enough dough for a pullman loaf and a second smaller loaf. In the future, I would probably scale back the recipe to make just the pullman loaf.

This is not a bad loaf, but I'm not sure that this really add that much. Perhaps I should bake the loaves back to back so I can compare more closely.

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