Rhiannon is the name of my second child born in October 2011. While at home on maternity leave, I discovered the Baking with Julia group and decided to join. While I may be short on time, I love to bake and love having an excuse to bake. Although Rhiannon cannot eat all of these treats, she is a (somewhat) patient observer of my endeavors.
Tuesday, January 14, 2014
This basic bread recipe required an entirety of a day (+) to finish.
Here's a quick recap:
Sunday night: Return from sledding on the mountain.
Mix up sponge (no rye flour, substitute with more wheat flour). Put in fridge to let rise/ ferment over night.
Monday morning: Forget to take out sponge. Run. Take out sponge.
Go to doctor appointment for the first born while sponge warms up.
Return. Mix sponge into dough with more yeast, flour, salt and water.
Let rise. Go to tumbling for the second born, Rhiannon.
Go home. Fold bread and shape for the third rise.
Rhiannon naps. We play with legos.
Slash and bake. (I couldn't envision an added decorative braid this time.)
Monday night: Dinner.
It was actually a simple loaf, despite its time requirements. The crust was chewy and rustic, contrasting nicely with the soft center portion. It turned out a bit flatter than I expected, not so round and gorgeous as I was dreaming all day. I believe my loaf lacked the extra flavor the small amount of rye flour could add and I would not miss it next time. It did keep well, as it had nice texture and moisture the second day out from baking without any special storage.