A while back, we tried a recipe for overnight bread, which you can read about here, and find a link to the original recipe we used. I then tried an "over day" version, using the dough baby from my Babcia's bread experiment. It was fantastically successful! We've made it again, as a pretty basic no-knead … Continue reading Babcia’s Bread Experiment, part 10: No Knead bread
There are eight cats in this picture. Can you spot them all? 😀 These guys sure do make my mornings! I also have a preview to share. I experimented with the no-knead, overnight dough recipe I'd made before, using the old dough bread baby from my Babcia's bread experiment. I didn't take any process photos … Continue reading Count ’em, plus a preview
Yesterday, I made another batch of bread using the old dough stored in flour as a starter. I did change things up a little bit, though. One of the things about trying to recreate how my grandmother did this is, I'm relying on my mother's childhood memories. There would definitely be things my mother never … Continue reading Babcia’s Bread Experiment, part 9: a few changes
For the next while, as I remove part of the dough from one batch to use in the next batch, I will be taking out slightly larger pieces of dough, to make larger batches of bread with it, next time. Our flour canister is tall and narrow, so I've made a point of flattening the … Continue reading Babcia’s Bread Experiment, part 8: ham and cheese roll!
After yesterday morning's cat disaster, the girls were kind enough to drop their own projects and take over cleaning up. While I was doing my rounds outside, the furry little monsters created another mess. One of the jade plant posts I'd managed to shield from their digging got knocked to the floor. *sigh* I was … Continue reading Babcia’s Bread Experiment, part 7: having fun
Okay, so after accidentally killing off our ball of old dough "yeast", I had to start over. Since I have no idea how my grandmother got her first ball of old dough, this is all a guessing game, anyhow! This time, I went with another old technique: the sponge. It's just 2 cups warm water, … Continue reading Babcia’s Bread Experiment, part 6: restarting
Ah, I was afraid of this. I managed to kill the dough ball. My mother describes how her mother would bake only once a week. So after working using the old dough after letting it sit in the flour few a few days, this time, I left it longer. Last night, I took it out … Continue reading Babcia’s Bread Experiment, part five: I killed it!
Our first batch of bread using old dough, in the manner my Babcia used to do, is now done. I did mess up a bit, which I will talk about below. Here is how the dough looked after the first rise. I had left it for about 1 1/2 - 2 hours, give or take. … Continue reading Babcia’s Bread Experiment, part 3c: all done, and where I screwed up
When setting the old dough to reconstitute and ferment overnight, I had some concerns about temperature. The crock was sitting on our dining table, and that room gets pretty chilly. I did warm up the rice bag we have been using to warm our fermenting hard apple cider (which is probably ready to be bottled, … Continue reading Babcia’s Bread Experiment, part 3b: first rising
Tonight, the plan was to continue with my attempt to recreate bread, as much as possible, in the way my mother remembers my grandmother baking. I spent some time doing research on the method, but there is nothing out there that quite matches what my mother describes. I gave her a call today with more … Continue reading Babcia’s Bread Experiment, part 3: reconstituted, and more of the story