So here it is, my sorriest-looking bread blog so far. In the past month, I’ve made two breads: Multigrain Bread Extraordinaire and Pain a l’Ancienne. Both were successful, although I preferred the former, surprisingly. The recipe for the multigrain bread called for wheat bran, oatmeal, and brown rice, among other things—so, at first glance, I thought this was going to be a pretty chunky bread. And I don’t like bread with chunks in it. After reading one of the side notes in the book, Reinhart actually points out that the formula didn’t call for enough rice to actually warrant buying it, or even cooking a full serving (he said to use it if you had some leftover). That basically gave me the green light to skip it, which was a relief. Aside from that change, I made the bread as directed. The oatmeal pretty much dissolved into the dough, so it did not cause any unwanted chunks—another plus. In the end, I was rather happy with how this bread turned out. I didn’t take any pictures during the process, but here is the final product.
I made the next bread a few weeks later. This is another French-style bread that is most commonly seen in baguette form. I wasn’t really looking forward to making baguettes again, since that still seems to be my weak point in the bread baking world. This formula would have yielded six baguettes, but instead I decided to make three baguettes and one ciabatta-style loaf. The results were decent, although my baguettes still leave something to be desired.
Lastly, I would like to address the fact that the frequency of my breadbaking has definitely declined in the last couple of months. In the past seven months, I have completed 21 of the 43 formulas, but I am sort of hitting the wall at this point. A lot of it has to do with the fact that I have had a significant drop in free time since I’ve picked up the second p/t job at the Kinnelon PL. As of now, my plan is to continue to bake when I can until summer kicks in. Since I don’t think hot weather is really conducive to bread baking, I may put things on hiatus during those months. We’ll see!