9/12

I've tried a few times to make a stand-alone-loaf, I mean, one that isn't in a tin. But they usually spread out loads and look a total mess. This one turned out PERFECT. I'm pretty proud. I still bake bread quite often but usually don't take photos, I'm glad I did with this one. I followed this basic recipe.

Lessons Learnt: The place and length of time you leave the bread to prove is really important. I think I have always, impatiently, put it somewhere too warm and not left it for long enough. With this one I left it on the side in the living room for about an hour. After I knocked it back I left it prove again too. 

Verdict: Amazing. The crust wasn't too crunchy, and the centre was super soft. Really happy with it. 

_____________________________

12 Months of Bread - 8/12

I'm really starting to think I'm not going to get this challenge done in time; 4 breads in 13 days - thats doable I think? Anyway, for my 8th bread I went for Oatmeal Rolls! For no other reason than I wanted soup for dinner and had no bread in the house.

I stuck pretty close to the recipe, but used vegan butter, less sugar and I added more raw oats at the final stage when I was making the little individual rolls because I thought it would be tasty.

Lessons Learnt: Not too much. These were pretty easy to make! Adding the 'oatmeal' mixture bit my bit helped loads, I tried lumping it all in at first but it was tough to mix in.

Verdict: Baking wise they turned out great. Crispy and soft in the middle. They looked good, but the taste wise, bleh. They were pretty bland! Ha. Maybe I should have put in more sugar? Sugar in bread always seems weird to me. This is the first of the breads that I have made that I will not be making again.

________________

12 Months of Bread - 7/12

For my 7th bread of the year I decided to make ciabatta! The reason that I started this project was to learn new bread making techniques; I've read a lot of bread recipes in the last couple of days, a lot. So, when I came across a ciabatta recipe and found out that the holes you get in the bread are made through a different kneading technique I decided to give it a go! I'm a big fan of ciabatta anyway!

I decided to use this basic recipe. I found that the water listed in the ingredients is way way too much (the second photo is what I had left over)!! Luckily, I've learnt to add liquids gradually and stop when I know the dough is at a good consistency, but be warned if you try it yourself. It also makes a whollle lot, I chopped my dough into two to bake and even those were huge. I decided to fold in a handful of freshly chopped basil too.

Lessons Learnt: A new folding kneading technique to trap in those air pockets. I could have been  gentle when transferring it from its proving bowl to try and preserve more of the air pockets inside.

Verdict: Pretty good! It was holey like real ciabatta; next time I'll fold it a lot more to try and make them bigger. We had it cut in half and lightly toasted with more fresh basil and garlic butter. So good!

_________________

12 Months of Bread - 6/12

I am not doing too well at this 12 loaves thing! I'm still in denial that its the last month of the year, but I'm determined to get this one one ticked off. 26 days, 6 loaves of bread, do you think I can do it? I have a list of recipes all set and ready to go.

For my 6th loaf I went for something a little different; Courgette and Mushroom bread! I stuck pretty close to the recipe, but I used coriander instead of basil (because I had coriander in, and I love it). The courgette mixture smelt so good; I'm thinking of using it for a pasty filling! I also sprinkled black pepper on the top too and did it in a loaf tin rather than just on a tray. Which I think was a pretty good call, on both points!

Lessons Learnt: The courgette mixture had way too much moisture in it! I squeezed as much as I could out, like it said in the recipe, but I think it would have worked a lot better had I left the whole mixture to cool completely and then poured away the excess liquid. I thought I had ruined it. I had to add more flour to make the dough dough-y again.

Verdict: AMAZING. I was really impressed with myself; it was super super soft, baked all the way through perfectly and it tasted wonderful too. The black pepper was a good decision. Makes really good toast! Would have been perfect with houmous. I will definitely make this again.

___________________

12 Months of Bread - 5/12

I haven't baked a new kind of bread in a while! I've been going back over the others I have done before to try and make improvements. Then, last night, I decided to make mini baguettes to go with a mushroom risotto we were having for tea! It was super stormy outside whilst I was baking. I had the balcony doors open, it was pretty therapeutic!

I used this basic recipe! I didn't realise until I was about to put the bread in the oven that you put a tray full of water in the oven too, the steam helps make the crust really crunchy. So I learnt something new! The rest of the recipe was pretty easy though.



Lessons Learnt: On the second prove I should have let them get a little bigger, then they would have been rounder; These are a little flat. I struggle with patience. I need a bigger tray, to make huuuuge baguettes or maybe I need a bigger oven?

Verdict: Amazing! The steaming really made the crush super crunchy but left the centre super soft. I folded some cracked black pepper into the dough, and crunched a little more on the top with a little salt. I can't wait to make them again. 

_____________

12 Months of Bread - 4/12

I know when I set out on this tasty 12 months of bread project I didn't set myself the rule of making one a month. I never planned to do it that way. But... when the 29th snuck around and I hadn't done an April loaf I panicked! The next day, I made these amazing sesame seed buns. So, technically, this is Aprils bread, okay?

I have tried to make burger type buns before, but they turned out brittle and hard (it actually hurt to eat them!). This time I followed this Basic White Roll recipe. I was apprehensive of using soy butter and soy milk as alternatives, I always assume it'll react weirdly! But I don't think this effected the outcome at all. I used soy milk to glaze too, and added sesame seeds gently pressed into the dough. I only cut mine into 4 too.



Lessons Learnt: If I did these again I'd bake them at a lower temperate. The tops were a little brown and the centre just just just cooked. Doh. Kneading dough is so relaxing. Also, greaseproof paper sucks.

Verdict: Pretty tasty! I was super happy that they were nice and soft inside. You could actually taste the sesame too! That was a huge plus for me because I looovvvee sesame seeds. They went perfectly with the kidney bean, carrot and cumin burgers Dixon made us.

_________________

12 Months of Bread - 3/12

This months bread is naan! You probably know by now that I love Indian food, but I often miss out on naans as they are usually make with yoghurt or milk. When Dixon decided to make a seitan tikka curry (which was by far the tastiest thing I've ever eaten), he suggested I make one to go along with it. It also gave me the perfect chance to try out a pizza stone we were bought for Christmas!

I based my naan around this BBC Food recipe. The main tweak being I using soy milk instead of regular milk. I also used the recipe to make one big bread rather than a few small ones, and for the topping I used garlic puree and olive oil. I added some fresh coriander afterwards too. Here is how it turned out:

Lessons Learnt:  I should have made it a little thinner, although it cooked perfectly it wasn't 'naan'-y. Maybe next time I'll cook it for a few minutes first before adding the garlic and oil.

Verdict: Wonderful! Perfect size for two people to share. I was so excited when I saw bubbles popping up whilst it cooked. The garlic made is super tasty too. Its a very very easy recipe, something you can throw together pretty quickly. There is nothing better than fresh, warm bread to go with any meal. For bread number 4 I'm going to try something a little tougher, this was too easy!