Such a yummy week in our kitchen. We tried Wisteria’s recipe again, the honey wheat bread, and it was our best attempt yet. Rose up so nice and light. Not long after we put the loaves in the oven, Jane peeked through the window and yelped in delight; the one in the loaf pan had risen even more, a lot more. We were really proud of that loaf!
The other one, though, we baked on the baking stone again, and I have to find out how to transfer a rustic loaf from the bowl it rises in to the baking stone without deflating it. That has happened every time. The bread tastes good but the crumb is much heavier and denser.
Next we tried Joann’s potato starter recipe. I think I overproofed on the second rise, because it has a really long rising time and I didn’t plan well when starting out. But the bread turned out okay, and we had it for dinner last night on panini sandwiches, which: SO GOOD. Goat cheese, arugula, and proscuitto on homemade bread…oh my!